Apple Pie Overnight Oats
Low calorie and high protein overnight oats, perfect for a healthy grab-and-go breakfast.
Prep
10
min
Cook
8
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- 1/2 cup water
🥛Dairy & Eggs(2)
- 1/2 cup fat free Greek yogurt, plain
- 1/4 cup any milk
🫙Pantry Staples(4)
- 1/2 tsp cornstarch
- 1/3 cup rolled oats
- 1/4 cup sugar free maple syrup
- 1 scoop Quincey Whimpey Vanilla Protein Powder
🧂Spices & Seasonings(1)
- 1 tbsp cinnamon sugar
📦Other(2)
- 2 Apples chopped
- 1 tbsp any sweetener
Nutrition (per serving)
Calories
133
Protein
8g
Carbs
24g
Fat
1g
👨🍳 Instructions
- 1
Mix all ingredients in jar together. This will make 1 overnight oat jar. I make 5 at a time.
- 2
Stir well.
- 3
For topping, heat all ingredients together in a pan on the stovetop. Heat for 5-8 minutes.
- 4
Add 1/2 tsp cornstarch to thicken it up a bit.
- 5
Divide fruit topping between 5 jars and add to the top of the jar.
💡 Pro Tips
- ✓Refrigerate overnight oats for minimum 8 hours (preferably 12) because oat beta-glucans require extended hydration to fully gelatinize and create the creamy texture, while shorter times leave a gritty, underhydrated consistency.timing8-12 hours minimum
- ✓Dissolve your sweetener and protein powder separately in the milk before mixing into the jar to prevent clumping and ensure even distribution; protein powder particles can form resistant clusters when added directly to thick Greek yogurt.technique
- ✓Cook the apple topping to exactly 205°F (96°C) before adding cornstarch—this activates the starch granules for maximum thickening power while preventing the pectin in apple cell walls from breaking down excessively and creating a mushy texture.timing205°F (96°C)
- ✓Use 1/2 tsp cornstarch per 1/2 cup apple liquid (approximately 30% starch-to-liquid ratio by weight) because cornstarch requires full gelatinization at boiling point, and this ratio avoids both a thin sauce and the slimy mouthfeel of excessive starch.ingredient0.5 tsp per 0.5 cup liquid (~30% ratio)
- ✓Add the fruit topping to jars only when completely cooled to room temperature (72°F/22°C) to prevent the Greek yogurt from curdling via heat denaturation and to avoid softening the oat structure from residual heat.timing72°F (22°C), room temperature
Share this recipe
Prep
10
min
Cook
8
min
Serves
5
people
Level
beginner
Share this recipe
Apple Pie Overnight Oats
Low calorie and high protein overnight oats, perfect for a healthy grab-and-go breakfast.
📝 Ingredients
Serves 5🥬Fresh Produce(1)
- 1/2 cup water
🥛Dairy & Eggs(2)
- 1/2 cup fat free Greek yogurt, plain
- 1/4 cup any milk
🫙Pantry Staples(4)
- 1/2 tsp cornstarch
- 1/3 cup rolled oats
- 1/4 cup sugar free maple syrup
- 1 scoop Quincey Whimpey Vanilla Protein Powder
🧂Spices & Seasonings(1)
- 1 tbsp cinnamon sugar
📦Other(2)
- 2 Apples chopped
- 1 tbsp any sweetener
Nutrition (per serving)
Calories
133
Protein
8g
Carbs
24g
Fat
1g
👨🍳 Instructions
- 1
Mix all ingredients in jar together. This will make 1 overnight oat jar. I make 5 at a time.
- 2
Stir well.
- 3
For topping, heat all ingredients together in a pan on the stovetop. Heat for 5-8 minutes.
- 4
Add 1/2 tsp cornstarch to thicken it up a bit.
- 5
Divide fruit topping between 5 jars and add to the top of the jar.
💡 Pro Tips
- ✓Refrigerate overnight oats for minimum 8 hours (preferably 12) because oat beta-glucans require extended hydration to fully gelatinize and create the creamy texture, while shorter times leave a gritty, underhydrated consistency.timing8-12 hours minimum
- ✓Dissolve your sweetener and protein powder separately in the milk before mixing into the jar to prevent clumping and ensure even distribution; protein powder particles can form resistant clusters when added directly to thick Greek yogurt.technique
- ✓Cook the apple topping to exactly 205°F (96°C) before adding cornstarch—this activates the starch granules for maximum thickening power while preventing the pectin in apple cell walls from breaking down excessively and creating a mushy texture.timing205°F (96°C)
- ✓Use 1/2 tsp cornstarch per 1/2 cup apple liquid (approximately 30% starch-to-liquid ratio by weight) because cornstarch requires full gelatinization at boiling point, and this ratio avoids both a thin sauce and the slimy mouthfeel of excessive starch.ingredient0.5 tsp per 0.5 cup liquid (~30% ratio)
- ✓Add the fruit topping to jars only when completely cooled to room temperature (72°F/22°C) to prevent the Greek yogurt from curdling via heat denaturation and to avoid softening the oat structure from residual heat.timing72°F (22°C), room temperature