Apple and Cinnamon Overnight Oats with Chia Seeds

Wash 2 medium Fuji apples under cold running water. Using a sharp knife, core the apples and dice them into small 1/4-inch cubes. Set aside approximately 1/4 of the diced apples in a small airtight container to be used as a fresh topping the next morning.

In a large mixing bowl, combine 1.5 cups old-fashioned rolled oats, 3 tbsp chia seeds, 1 tsp ground cinnamon, and a pinch of salt. Stir the dry ingredients with a whisk or spoon until the cinnamon is evenly distributed.

Measure and pour 1.5 cups unsweetened almond milk, 1/2 cup plain Greek yogurt, 2 tbsp maple syrup, and 1 tsp vanilla extract into the bowl with the oat mixture.

Stir the mixture vigorously for at least 60 seconds. This ensures the 3 tbsp chia seeds are fully submerged and won't clump together as they hydrate.

Gently fold the remaining 3/4 of the diced apples into the wet oat mixture using a spatula.

Divide the mixture evenly between three 16-ounce glass jars or airtight containers. Secure the lids tightly and place the jars in the refrigerator for at least 6 hours, or ideally overnight, to allow the oats and seeds to soften and thicken.

In the morning, place 1/4 cup raw walnut halves in a small dry skillet over medium heat. Toast the walnuts for 3-5 minutes, tossing frequently, until they are fragrant and slightly golden. Remove from heat and roughly chop into bite-sized pieces.

Remove the jars from the refrigerator and give each a quick stir. If the mixture is too thick, add a splash of water or milk to reach your desired consistency. Top each jar with the reserved fresh diced apples and the 1/4 cup toasted chopped walnuts before serving.