Apricot Overnight Oatmeal Recipe

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This apricot overnight oatmeal is a sweet and delicious start to your morning!

I don’t know about you, but I love a good apricot muffin. I don’t often find them, but when I do, I’ll sometimes splurge and enjoy a small one. I haven’t yet done a recipe for them here, but you can bet it’ll be coming at some point. But until that happens, here’s a simple recipe for overnight oats that will get you pretty close!

Clean Eating Apricot Muffin Oatmeal Recipe


If you’ve never heard of overnight oats, they are a marvelously simple way to have breakfast ready and waiting for you first thing in the morning. In fact, I’m doing a series of 5 of them that you can prep all at once! You can find those here. But the basic idea is that you put the dry oats and other ingredients into a jar, mug or container with some milk of your choosing, and let it sit overnight. The oats soak up the liquid overnight without having to cook them. They are quite good, and breakfast is ready for you when you wake up in the morning. Not a bad deal!

Clean Eating Apricot Muffin Oatmeal Recipe



These pint-sized canning jars are perfect for these recipes! Great for single servings for many different foods!

Clean Eating Almonds And "Brown Sugar" Overnight Oatmeal Recipe
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Clean Eating Apricot Muffin Overnight Oatmeal Recipe

Apricot Overnight Oatmeal Recipe

Delicious, apricot oatmeal you easily make overnight.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 serving
Calories: 266kcal
Author: Tiffany McCauley



  • ½ cup old fashion oats
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground ginger
  • 1 tsp. pure vanilla extract
  • ¼ cup dried, chopped apricots (no sugar added)



  • Combine all ingredients in a small, zipper-top baggie and toss in the freezer for up to 6 months.
  • The night before you plan to eat your oats, place them in a jar or covered bowl with 1 cup milk (any kind) and let sit in the fridge overnight.
  • Serve cold or warm up on the stove top or in the microwave.


  • Combine all ingredients in a small, zipper-top baggie and toss in the freezer for a future busy morning!
  • When you're ready to cook simply put the contents of the bag into a small pot with a 1 cup of milk (any kind) and cook according to package directions on the oats container. 


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1entire recipe | Calories: 266kcal | Carbohydrates: 54g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 524mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1171IU | Calcium: 88mg | Iron: 3mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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  1. AZ@...And A Dash of Cinnamon says:

    I’ve made apricot muffins before ( I love them as well) but I’ve never seen them available for purchase! I think I would splurge and try one out as well if I saw it!

  2. Erin @ burdenfreecaregiving.com says:

    Tiffany, you and Mini Chef have created a masterpiece! Many compliments to Chef Tiffany and to Mini Chef. ????????

  3. Jennifer Hay says:

    Can you use steel cut oats for this recipe instead?

    1. Jennifer – You can try it, but I don’t think the steel cut oats will absorb the milk the way the traditional oats will. They would probably stay pretty hard.

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