Overnight Oats Recipe

Combine wet ingredients

In a mixing bowl (or the jar you plan to serve from), whisk together the milk, Greek yogurt, maple syrup (or honey), vanilla extract and salt until smooth and uniform.

Add dry ingredients

Stir in the rolled oats and chia seeds until everything is evenly incorporated. Make sure oats are fully wet — scrape sides of the bowl or jar so there are no dry pockets.

Cover the bowl or seal the jar and refrigerate for at least 6 hours or overnight (8–12 hours is ideal) so the oats soften and thicken.

While the oats chill (or up to a day ahead), prepare the apple butter layer by mixing the apple butter with the ground cinnamon and lemon juice in a small bowl. Stir until smooth. Tasting, adjust cinnamon or lemon to brighten the flavor.

Once the oats are set, remove from the fridge. If the mixture appears very thick, stir in 1–2 tablespoons of extra milk to reach a spoonable consistency.

Spoon about half of the chilled oats into serving jars or bowls. Spread or dollop half of the apple butter mixture over the oats in an even layer.

Top the apple butter with half of the walnut granola, half of the chopped walnuts, and half of the blondie bits. If using, add a small spoonful of extra Greek yogurt on top for creaminess.

Repeat layers with the remaining oats, apple butter, granola, walnuts and blondie bits. Finish with a few blondie bits and a sprinkle of granola for texture contrast.

Serve immediately or refrigerate assembled jars up to 24 hours. For best crunch, add the granola and blondie bits just before serving if you prefer maximal crispness.