Vegan overnight oats with apple and cinnamon

Vegan overnight oats with apple and cinnamon: a creamy breakfast with oats, almond milk, linseed and maple syrup – easy to prepare and ready to go in the morning.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 320 kcal per serving
• Protein: 8 g
• Fat: 9 g
• Carbs: 60 g

Ingredients

• 50 g rolled oats
• 150 ml almond milk
• 1 apple
• 1 tbsp maple syrup
• 1 tbsp linseed
• 1 tsp cinnamon

Method

You’ll need: chopping board · knife · mixing bowl

1. Put the oats, cinnamon and linseed in a jar or bowl and mix briefly.
2. Add the almond milk and maple syrup and stir everything thoroughly until the mixture is evenly moistened.
3. Close the jar or cover the bowl and put it in the fridge overnight.
4. The next morning, wash the apple, remove the core and cut it into small pieces.
5. Give the overnight oats a quick stir. If they're too thick for you, stir in another small splash of almond milk.
6. To serve, top the overnight oats with the apple pieces and sprinkle over a little more cinnamon if you like.

Good to know

When mornings are short on time, these overnight oats are simply nice to have. Prepared quickly the night before, a satisfying breakfast is already waiting for you in the morning.

Swaps

Almond milk → unsweetened soya milk (usually more protein; contains soya). Maple syrup → date paste (adds a little fibre). Linseed → chia seeds (similar fibre content, swell more). Apple → pear (mild, also contains fibre).

Allergens

Contains gluten (oats, unless labelled gluten-free) and tree nuts (almond milk). For children and in pregnancy, fresh, well-washed ingredients make sense.

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