When I was growing up oatmeal was always a breakfast staple. My mom would frequently make oatmeal with brown sugar and bananas. I’d eat it on toast almost like an oatmeal sandwich, haha. It was so good! These days I rarely make a pot of oatmeal for breakfast but I have fallen hard for overnight oats. They can be prepared the night before in about 5 minutes and they are ready to eat as soon as you wake up. What’s not to love about that?
It’s almost fall and right about now is when all of our local farmers are opening up their orchards for apple picking. I’m hoping to get to one of our local farms soon. Perhaps next weekend, then I can spend the next day peeling, coring, and freezing the apples to use in my fall baking. I have a lot of apple baking coming up. I want to make and can apple butter and apple sauce. There are caramel apples to be made for Halloween. I have a new apple pie recipe I want to try for Thanksgiving. I also recently heard about someone who made a cinnamon cheesecake they topped with cinnamon apples and I feel an overwhelming urge to replicate it.
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Yesterday I had a single gala apple and a few praline almonds left in my kitchen so I decided to prepare cinnamon apple overnight oats with a praline almond crumble for breakfast this morning. I made one jar with regular cow’s milk and the other with almond milk. The almond milk oats came out a little bit creamier but otherwise there wasn’t much of a difference.
I waited to add the diced apple until the morning so it was fresh but I’m sure it would have been fine to add it last night. I just didn’t see the need and I preferred to mix it with the praline almond crumble.
Note: I don’t have a recipe for praline almonds on here at the moment but it’s super simple to do. Combine 1 cup sugar and 1/2 water in a saucepan over low heat and bring to a boil. Add 2 cups of almonds and boil over low heat, stirring occasionally, until all water has evaporated and almonds are covered in a sugar syrup. Pour the almonds on to a baking sheet lined with parchment paper. Let cool. You can then eat the almonds as a sweet snack or use a kitchen hammer or rolling pin to smash them up into a crumble.
They smell amazing (cinnamon does that, you know?) and taste delicious. I’m certain I’ll be making these a lot this fall. Prep time was less than 5 minutes and since I already had the praline crumble, the only mess was a measuring cup and a knife.
To make these cinnamon apple overnight oats you’ll need:
- 1/2 cup milk or almond milk
- 1/2 cup uncooked old-fashioned oats (not quick-cooking)
- 1/4 cup diced gala or golden delicious apple
- 1 tbsp honey
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp praline almond crumble
- Add 1/2 cup uncooked old-fashioned oats to a mason jar.
- Add 1/2 cup of milk or almond milk
- Add honey, cinnamon, and nutmeg. Stir to gently combine.
- Refrigerate overnight.
- Before eating, top with diced apple and praline almond crumble.
- To make the praline almond crumble: Combine 1 cup sugar and 1/2 water in a saucepan over low heat and bring to a boil. Add 2 cups of almonds and boil over low heat, stirring occasionally, until all water has evaporated and almonds are covered in a sugar syrup. Pour the almonds on to a baking sheet lined with parchment paper. Let cool. Use a kitchen hammer or rolling pin to smash them up into a crumble.
Give them a try and tag me in your pics on IG @honeyandpineco or use #honeyandpineco.
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