For the Apples

  • 1 cup Opal Apples, chopped
  • 1 ground cinnamon
  • 1 1/2 tablespoons maple syrup
  • 1 pinch salt

For the Oats

  • 1 cup unsweetened almond milk
  • 1/3 cup oats
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1/2 tsp ground cinnamon
  • 2 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

In a small saucepan, stir together the chopped apples, cinnamon, maple syrup, and salt. Cook over low heat until the apples become tender, 8-10 minutes. Set aside. In a mixing bowl, combine all the ingredients for the overnight oats and stir until blended. Spoon the oat mixture into two jars and top them each with and even amount of the apples. Cover with a lid or plastic wrap and place in fridge overnight.