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Make-Ahead Overnight Oats Three Ways with Apple Compote, Coconut Crunch, Peach Cream & Apricots

Main Course · Serves 2

Make-Ahead Overnight Oats Three Ways

with Apple Compote, Coconut Crunch, Peach Cream & Apricots

By Recipe0 System

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.

Main Course
Difficulty
medium
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Instructions

9 steps
  1. 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. 2

    Wash and dry produce. Peel, core, and dice apple into ½-inch pieces.

  3. 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. 4

    Melt 1 TBSP butter in same pot over medium heat. Add apple and remaining cinnamon; cook, stirring, until fragrant, 1 minute.

  5. 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. 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. 7

    While apple cooks, in a third small bowl, mix peach jam and remaining crème fraîche until smooth.

  8. 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. 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!

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