Overnight Oats: Apple Pomegranate

We had apples from the orchard and pomegranate seeds from our ingredient exploration, and no yogurt because we ate it all. Onward with experimental overnight oats!

I prefer the less creamy taste, as compared to this version including yogurt, and with the extra mix-ins, it’s easier for everything to fit into my jar with simple math.

Belle didn’t participate this time but you can check out a similar process with our Overnight Oats: Cinnamon Apple recipe.

Skills worked on:

  • Measuring
  • following directions
  • fine motor (scooping, pouring, scraping)
  • problem solving
  • sequencing
  • food prep!

Equipment needed:

  • Mason jar (pint, or other size if you’re multiplying the recipe)
  • Chopping knife
  • Cutting board
  • Spoon
  • Measuring cup

Recipe (5 min prep, 8-72 hr rest, yield 1 pint):

  • 1 c oats
  • 1 c milk
  • 1/2 apple, chopped (cored, skin on or off) (about 1/3 c)
  • 1/4 c pomegranate seeds
  • 1 tbsp cinnamon
  1. Core then chop half a small apple to roughly 1/2″ pieces. Amounts and sizes may vary by preference, but this should make about 1/3 c of apple.
  2. Add 1 c oats and 1 c milk to a 1 pint mason jar.
  3. Top with chopped apple, 1/4 c pomegranate seeds, and 1 tbsp cinnamon. Mix by spoon into the oats.
  4. Cover and shake, then refrigerate overnight. Oats will keep and apples will stay crisp up to 3 days.