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Make-Ahead Overnight Oats Three Ways 3x the delicious servings!

We know the balance between a wholesome breakfast and morning convenience can be tricky, (especially if there are any picky eaters in the bunch). That’s why this big-batch, make-ahead, no-cook oatmeal is a game changer. You’ll prep it the night before with three tasty toppings: apple-cinnamon compote, coconut almond crunch, and peach cream with apricots. Pile them all on or serve them separately so everyone can customize their own bowl. You can feed a hungry crowd, or have your breakfasts ready for the week. You’ll be fueled up and ready to take on the day (and with more time to do it!). This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.

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Calorie Smart Veggie New Multi-Portion breakfast-kits
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 0.5 cups crème fraîche
  • 2 tsp cinnamon
  • 3 cups rolled oats
  • 1 apple
  • 0.5 oz sliced almonds
  • 0.25 cups shredded coconut
  • 1 tbsp brown sugar
  • 1 peach jam
  • 2 oz dried apricots
  • 7 tbsp sugar
  • 2 tbsp butter
  • salt
  • 1 cup crème fraîche
  • 4 tsp cinnamon
  • 6 cups rolled oats
  • 2 apples
  • 1 oz sliced almonds
  • 0.5 cups shredded coconut
  • 2 tbsp brown sugar
  • 2 peach jams
  • 4 oz dried apricots
  • 14 tbsp sugar
  • 3 tbsp butter
  • salt

Instructions

  1. • In a large bowl, whisk together three packets of crème fraîche, half the cinnamon,
    ¼ cup white sugar, and a pinch of salt (six packets of crème fraîche and ½ cup white
    sugar for 12 servings). (TIP: Add more sugar for sweeter oatmeal.) Whisk in 3 cups water
    (6 cups for 12) until no lumps remain. Stir in oats and cover with plastic wrap. Refrigerate
    overnight until oats are tender. TIP: Divide oats between 6 jars (12 jars for 12) for an easy
    grab-and-go breakfast!
  2. • Wash and dry produce. Peel, core, and dice apple into ½-inch pieces.
  3. • Melt 1 TBSP butter (2 TBSP for 12 servings) in a small pot over medium-high heat. Add
    almonds, coconut, 2 TBSP white sugar (4 TBSP for 12), and a pinch of salt; toast until golden,
    2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pot.
  4. • Melt 1 TBSP butter in same pot over medium heat. Add apple and remaining cinnamon;
    cook, stirring, until fragrant, 1 minute.
  5. • Add brown sugar, ½ cup water, 1 TBSP white sugar, and a pinch of salt (¾ cup water and
    2 TBSP white sugar for 12 servings); stir to combine. Cook, covered, until apple is tender,
    5-7 minutes.
  6. • Uncover pot and increase heat to medium-high. Cook, stirring occasionally, until liquid is
    thickened and syrupy, 3-5 minutes more. Transfer to a second small bowl.
  7. • While apple cooks, in a third small bowl, mix peach jam and remaining crème fraîche
    until smooth.
  8. • Tightly cover apple compote and peach cream with plastic wrap and refrigerate until
    ready to serve. Store coconut almond crunch in an airtight container.
  9. • When ready to eat, divide overnight oats between bowls. Top with apricots, apple
    compote, coconut crunch, and peach cream as desired. TIP: Microwave compote for
    30 seconds if you like!