Overnight oats are one of my favorite breakfasts for fall – and this recipe has all the best autumn flavors! Plus, it’s high in protein and fiber, so you stay full all morning! Bonus: it tastes like dessert!

Let me know if you make this Apple Cinnamon Crumble Overnight Oats!


  • ¾ cup unsweetened almond milk
  • ½ cup dry rolled oats
  • 2 scoops vanilla protein powder (I use Shakeology)
  • 1 small apple, chopped, divided use
  • 2 tsp chia seeds
  • 1 tsp pure vanilla extract

For crumble

  • 1 tbsp chopped pecans, unsalted
  • 1 tbsp dry rolled oats
  • 2 tsp almond flour
  • 1 tsp coconut sugar
  • 1 tsp extra-virgin organic coconut oil
  • ½ tsp ground cinnamon

To make overnight oats, combine almond milk, oats, protein powder, ½ apple, chia seeds, and extract in a medium bowl and mix well. Evenly divide the oat mixture between 2 jars; seal the jars and refrigerate overnight.
To make crumble, combine pecans, oats, almond flour, sugar, oil, and cinnamon in a small bowl; mix well.
In the morning, top each jar evenly with crumble and remaining apple pieces. Store refrigerated in an airtight container for up to 24 hours.

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