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Mason jars filled with overnight oats and roasted apples and pears.

Roasted Apple and Pear Overnight Oats

Make-ahead overnight oats topped with crunchy pecans and spiced fall fruit.
Course Breakfast, Snack
Cuisine gluten-free, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration Time 8 hours
Total Time 25 minutes
Servings 4 people
Author Stephanie McKercher, RDN

Ingredients

Roasted Apples and Pears:

  • 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)
  • Salt

Overnight Oats:

  • 1 ⅓ cups old-fashioned oats
  • 4 tablespoons chia seeds
  • 2 cups unsweetened soy milk (or milk of choice)
  • 4 teaspoons vanilla extract

Optional toppings:

  • Chopped pecans, toasted if desired
  • Tahini or almond butter or peanut butter
  • Maple syrup
  • Ground cinnamon

Instructions

Prepare Roasted Apples and Pears:

  1. 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.

Prepare Overnight Oats:

  1. 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.
  2. 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.
  3. Refrigerate 8 hours, or until the oats are soft and the overall texture is thick and creamy.

Recipe Notes

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.