Joy Bauer Weight Loss

RecipeOvernight Apple Pie Oats

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Nutrition Facts
Amount per Serving
  • Calories: 300
  • Protein: 10 g
  • Total Fat: 6 g
    • Unsaturated Fat: 5 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 54 g
  • Dietary Fiber: 9 g
  • Total Sugar: 20 g
    • Natural Sugar: 15 g
    • Added Sugar: 5 g
  • Sodium: 230 mg

Want to have apple pie for breakfast? Go right ahead! This recipe allows you to enjoy the flavors of the decadent dessert—and in mere minutes. The oats and apple provide loads of filling fiber (9 grams). Plus, you’ll score some satiating protein, a winning combo that will help you stay satisfied until lunch. Fast, flavorful and fuss-free—breakfast is served.

  • Prep time
  • Total Time
This recipe makes 1 serving
Ingredients:

For the oats:

  • ½ cup rolled oats
  • 1 teaspoon chia seeds
  • ¼ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • ⅓ cup skim milk (or unsweetened vanilla almond milk)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon honey
  • ¼ teaspoon vanilla extract

For the apple pie filling:

  • ½ medium apple, cored and chopped into small cubes
  • ¼ teaspoon ground cinnamon
  • Pinch nutmeg
  • Pinch salt
  • ½ cup water
  • ½ teaspoon lemon juice
Preparation:

For the oats:

Place oats, chia seeds, cinnamon, and nutmeg into a medium bowl and stir until combined.

Stir in the almond milk, applesauce, honey and vanilla until the mixture is well combined. Place the oat mixture into a container with a lid. Cover and refrigerate overnight.

 

For the filling (you can make this in the morning, or the night before and microwave it the next day):

Place the apple, cinnamon, nutmeg, salt, and water in a small saucepan over medium heat.

Bring to a boil and continuously stir mixture. Bring to a boil then reduce heat to low. Cook for 5 minutes. Add lemon juice and stir frequently, until the apples are tender (soft, but still firm).

Serve hot (to warm, place in the microwave for 1 to 2 minutes) or cold, by topping the oats with the apple pie filling.

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