Apple pie is a Thanksgiving staple in my family, and this year I made the BEST vegan apple pie of my life. But I’m of the mind that cold, leftover apple pie beats fresh out of the oven… what can I say?? Maybe I’m just a cold person… who knows. However, it seems like I can’t be the ONLY one with a cold-pie-obsession. The day after Thanksgiving it’s hard to resist the gooey leftover apple pie in the fridge, and it almost always turns into my breakfast.
Anyyyway, I wanted to recreate that even-better-when-cold apple pie sensation in a ~healthier~ way, which led to the creation of these super easy Leftover Apple Pie Overnight Oats. I know, it’s a mouthful (literally). This recipe is packed with healthy carbs and nutrients, and makes a nutritious sub for all those days you DON’T have extra apple pie laying around.
Feel free to warm these oats up the next morning if you prefer your apple pie warm… I won’t judge. Also, if you want to make easy breakfasts-to-go for the whole week, try doubling or tripling the recipe and divide amongst a few jars.
- 2/3 cup rolled oats (I used instant)
- 2 tbsp. ground flax seeds
- 1 cup water or non-dairy milk
- 1 apple, chopped finely
- 1 cup unsweetened applesauce
- 1-2 tsp. cinnamon (depending on how much you like cinnamon)
- Pumpkin Seeds (optional, for topping)
- Chop apple and divide amongst two (microwave safe) jars. Add cinnamon to each jar, and place in microwave on high for two minutes.
- Add all other ingredients (split evenly) to jars and shake vigorously.
- Let sit overnight. (Leave in fridge for up to a week)
- The next morning, add desired toppings.(I used pumpkin seeds for crunch)
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt