Who doesn’t love a good make-ahead breakfast? These grab-and-go overnight oats are topped with crunchy pecans and spiced apples and pears.
This breakfast is for those mornings when you’re craving all the warm, cozy flavors of fall, but also need something quick and easy to grab on your way out the door.
Overnight oats are ideal for people who take breakfast to work or school, but leaving the house isn’t a requirement. I work from home and still think it’s really helpful to have make-ahead breakfasts ready to go whenever I need them.
How to Make Roasted Apple and Pear Overnight Oats
I like to use old-fashioned oats, chia seeds, and soy milk as the base for my overnight oats. When you mix these ingredients together and let them meld overnight in the fridge, they turn into a thick and creamy base.
This mixture is nutritious, satisfying, and also happens to be delicious with all types of breakfast bowl toppings.
How to Roast Apples and Pears
One such topping is roasted fruit, which adds just the right amount of sweetness to overnight oats. I like to toss chopped fruit with a little oil, maple syrup, and spices before spreading it on a baking sheet and roasting in the oven.
This recipe is written for people who want to make the whole thing ahead of time, but if you prefer the contrast of warm, freshly-roasted fruit with the cold oat mixture, well, I don’t blame you.
Luckily, you have a couple of options.
To serve these overnight oats with warm, roasted fruit, you can store the apples and pears separate from the overnight oats and then reheat the fruit immediately before you add it to the oats. You can reheat the fruit in the microwave or on the stovetop.
If you have an extra 15 minutes or so in the morning, you can also roast the fruit day-of and add it to jars of oats that you already have prepped in the fridge.
Overnight Oat Toppings
Beyond roasted fruit, there are plenty of other options when it comes to toppings. Some of my favorites are:
- Toasted nuts (pecans, almonds, and cashews)
- Nut and seed butters (tahini, almond butter, peanut butter, and sunflower butter)
- Spices (cinnamon, ginger, and pumpkin pie spice)
- Sweeteners (maple syrup, honey, and agave nectar)
- Fruit preserves or chia jam
Do the type of oats matter?
You can use any type of oats for this recipe, but I prefer old-fashioned since they hold more of their texture and don’t get as mushy.
Can you make this with another type of milk?
Any type of milk works, so feel free to swap in your favorite or experiment with different varieties.
I like soy milk as a plant-based alternative because it has a comparable amount of protein to dairy milk. You can read more about the benefits and safety of soy here.
Does it have to sit overnight?
Even though “overnight” is in the name, you don’t necessarily have to refrigerate these oats for a full eight hours. The texture will continue to soften over time, but I’ve dug in as soon as an hour after assembly without any complaints.
How long do overnight oats last and what’s the best way to store them?
I used jars that were sized between 8 and 16 ounces to store these oats. Each serving is about one cup.
You don’t need to use glass jars to make this recipe. Any airtight container with a lid will work.
Properly store overnight oats in the refrigerator and they could last up to a week.
Try These Apple and Pear Recipes, Too:
- Cinnamon Apple Tahini Oatmeal Bowl
- Thyme Roasted Apples and Pears
- Vegan Apple Spice Crumble
- Roasted Chocolate Hazelnut Pears
- Apple Pie Energy Bites
- 1 medium apple, chopped (about 1 ⅓ cups)
- 2 medium pears, chopped (about 1 ⅓ cups)
- 1 tablespoon grapeseed oil
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cardamom (optional)
- 1 ⅓ cups old-fashioned oats
- 4 tablespoons chia seeds
- 2 cups unsweetened soy milk (or milk of choice)
- 4 teaspoons vanilla extract
- Chopped pecans, toasted if desired
- Tahini or almond butter or peanut butter
- Maple syrup
- Ground cinnamon
- Preheat oven to 400 degrees Fahrenheit. Mix apples, pears, grapeseed oil, lemon juice, maple syrup, cinnamon, ginger, and cardamom (if usinand spread on a baking sheet. Transfer to the oven and bake 15 minutes, or until fruit is softened and golden brown.
- Place four jars on the countertop. Divide oats (⅓ cup each), chia seeds (1 tablespoon each), soy milk (½ cup each), and vanilla extract (1 teaspoon eacbetween the jars. Cover with lids and shake until the ingredients are mixed.
- Open the jars back up and divide the roasted apples and pears evenly between them. Add chopped pecans, tahini, maple syrup, and cinnamon if desired.
- Refrigerate 8 hours, or until the oats are soft and the overall texture is thick and creamy.
Use gluten-free oats if needed.
If you prefer warm fruit, keep the roasted apples and pears separate from the oats and reheat them in the microwave or on the stovetop before serving. You can also prepare the overnight oats in advance but roast the fruit immediately before serving.
To toast pecans: Preheat oven to 350 degrees Fahrenheit. Spread nuts on a baking sheet and bake 5 minutes, or until they’re golden brown with a strong, nutty aroma.
Storage: Refrigerate overnight oats in an airtight jar or container with a lid for up to one week. Each serving is about 1 cup.
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