Vegan Apple Pie Overnight Oats

by Valerie on October 7, 2010 · 4 comments

Tuesday lunch 007

Today’s lunch and two snacks:

I have been getting a lot of requests for my take on overnight oats.  I first was inspired to make vegan overnight oats by Averie, but I also love all the Vegan Overnight Oats varieties (with or without Soft Serve) that Angela of Oh She Glows is always raving about.  She comes up with lovely combinations, usually starting with a variation of her basic vegan overnight oats recipe.  Her VOO ideas are truly inspiring, and  I have made a couple of variations of my own: a carob-chocolate version here, and a chocolate-peanut butter version here (this was before I was able to purchase Organic Sunbutter, and I now replace the peanut butter with Sunbutter).  I have a post with more ideas on VOO brewing to share with you, but in the meantime, do check out both Angela‘s and Averie‘s blogs, as they have lots of great ideas.  If you are looking for a lower-sugar version, Ricki made a great one a couple months ago, or check out the version I came up with below:

Tuesday lunch 004

Vegan Apple Pie Overnight Oats (gluten-free, vegan, low-sugar, low-glycemic)
Inspired by AngelaAverie and Ricki 

  • 1/3 cup applesauce
  • 1.5 Tbsps chia seeds
  • 1/2 cup unsweetened almond milk
  • 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
  • 5 drops vanilla stevia
  • 1/2 cup gluten-free rolled oats
  • Walnut butter or chopped walnuts
  • Agave (optional)

Whisk the applesauce, chia seeds, almond milk, pumpkin pie spice and stevia.  Pour over the oats and combine well.  Store covered in the fridge at least an hour, but overnight for best flavor.  In the morning top your apple pie overnight oats with a scoop of walnut butter or chopped walnuts and add agave if you would like.  I found the combination perfect without the agave, but it is up to you.

A note on toppings. I love walnuts with apples, hence my recommendation to use walnuts or walnut butter.  As you can see from the picture, I used walnut butter, and of course I used the Artisana walnut butter I love so much.  You can naturally make your own walnut butter or use other nut butters or nuts. 

Tuesday 9 14 2010 024

I am submitting the recipe to Amy’s Slightly Indulgent Tuesday (updated, here is the link to October 12’s Slight Indulgent Tuesday) and to The Gluten-Free Homemaker’s Gluten-Free Wednesday.  I missed them this week, but am excited to join them next week with these Apple Pie Overnight Oats – they are a lovely breakfast or snack.  I love love love how they are crumbly and appley yet also pudding-y the way I like overnight oats.  Next up on my list is turning them into a parfait a la Oh She Glows – they are so pretty and so tasty.  I made a parfait when I made carob-chocolate overnight oats one weekend: 

Layered Oats and Soft Serve


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{ 4 comments… read them below or add one }

1 Eden October 7, 2010 at 9:15 pm

Thank you so much for sharing your Vegan Overnight Oats recipe. I have been eager to see it for awhile now. I love the combination of apples and pumpkin pie spice. I am going to give it a try tonight.


2 Maggie October 8, 2010 at 12:11 am

I like putting Angela's VOO in my date shakes so I'll have to try yours for a switch up. I had no idea about rotating foods for people with an AI disease – I think I'm commenting on the wrong post for that one! We always have leftovers and we eat way too much almond butter. Time to start switching it up – my husband has celiac and my little guy has a sensitivity to gluten. Thanks for the tip Valerie.


3 Eden October 12, 2010 at 3:09 pm

I made your overnight oats last night and they were absolutely delicious. Thank you so much for this recipe. It is like my new favourite food.


4 Carolyn October 14, 2010 at 8:38 pm

I bought chia seeds (on sale!) and cacao nibs so I'm going to attempt make VOOs soon!


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