30+ Savory Saturday Dairy-Free Betty Crocker Recipes to Elevate

If you’re looking for delicious, dairy-free recipes to make your Saturday mornings (or any day of the week) stress-free and tasty, you’ve come to the right place!

Betty Crocker, known for their delicious and easy-to-follow recipes, offers a variety of options that cater to those avoiding dairy, without sacrificing flavor.

Whether you’re hosting a weekend brunch, preparing a cozy breakfast, or looking for satisfying desserts, there’s something for everyone.

In this blog, we’ve compiled over 30 dairy-free Betty Crocker recipes that are simple, versatile, and perfect for a Saturday spent enjoying good food and company.

Get ready to discover a new set of go-to recipes that will make your weekends more enjoyable, one dairy-free bite at a time!

30+ Savory Saturday Dairy-Free Betty Crocker Recipes to Elevate

From indulgent desserts to savory breakfasts, these 30+ dairy-free Betty Crocker recipes offer a wide range of options to make your Saturday meals both delicious and worry-free.

Whether you’re cooking for yourself, your family, or a group of friends, these recipes are designed to fit your dairy-free lifestyle without compromising on taste.

So, next time the weekend rolls around, skip the stress and enjoy these simple yet satisfying dishes that bring comfort, flavor, and creativity to your kitchen.

Classic Dairy-Free Pancakes

There’s nothing better than a warm stack of fluffy pancakes on a Saturday morning. This dairy-free twist on the Betty Crocker classic is perfect for anyone avoiding dairy, without compromising on taste or texture. Whether topped with maple syrup, fresh berries, or a dollop of dairy-free whipped cream, these pancakes will bring smiles to the breakfast table.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsweetened almond milk (or any dairy-free milk)
• 2 tbsp vegetable oil or melted coconut oil
• 1 large egg (or egg substitute for a vegan option)
• 1 tsp vanilla extract

Instructions

1. In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, mix almond milk, oil, egg, and vanilla extract until well combined.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or a non-dairy butter.
5. Scoop 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook an additional 1-2 minutes until golden.
6. Serve warm with your favorite toppings.

These dairy-free pancakes prove that comfort food can be enjoyed by everyone, regardless of dietary restrictions. Pair them with a cup of coffee or tea, and you’ve got the perfect start to a relaxing Saturday.

Dairy-Free Chocolate Chip Banana Bread

This moist, rich banana bread is a treat the whole family will love. Packed with the natural sweetness of ripe bananas and the indulgence of dairy-free chocolate chips, it’s the ideal snack or dessert to make ahead for the weekend. Plus, it fills your kitchen with an irresistible aroma while baking!

Ingredients

• 2-3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup sugar
• 1/4 cup unsweetened almond milk (or other dairy-free milk)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, coconut oil, sugar, almond milk, and vanilla until smooth.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
4. Fold in the dairy-free chocolate chips.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free chocolate chip banana bread is as versatile as it is delicious. Serve it warm with a drizzle of dairy-free caramel or enjoy it plain with a cup of tea for a comforting Saturday treat.

Dairy-Free Creamy Tomato Basil Pasta

Perfect for a cozy Saturday dinner, this dairy-free creamy tomato basil pasta is both hearty and satisfying. Made with a luscious cashew-based sauce, it delivers a rich and creamy texture without the need for traditional dairy. This dish is perfect for impressing family or guests while catering to dairy-free needs.

Ingredients

• 12 oz pasta (spaghetti, penne, or your choice)
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 1/2 cup water
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1 tsp dried oregano
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper

Instructions

1. Cook the pasta according to package instructions. Reserve 1/2 cup of the pasta water and drain the rest.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in crushed tomatoes, dried oregano, salt, and black pepper. Let it simmer for 10 minutes, stirring occasionally.
4. While the sauce simmers, blend the soaked cashews and 1/2 cup water in a high-speed blender until smooth and creamy.
5. Stir the cashew cream into the tomato sauce and cook for an additional 5 minutes. Add reserved pasta water if needed to adjust the sauce consistency.
6. Toss the cooked pasta with the sauce. Stir in fresh basil.
7. Serve hot, garnished with more basil and a sprinkle of nutritional yeast if desired.

This dairy-free creamy tomato basil pasta is a testament to how delicious and satisfying plant-based meals can be. Pair it with a side salad and some crusty bread for a complete, comforting Saturday evening meal.

Dairy-Free Blueberry Muffins

These soft and fluffy dairy-free blueberry muffins are the perfect way to start your Saturday morning. Bursting with juicy blueberries and made with simple ingredients, this easy-to-make recipe delivers a delicious treat that’s perfect for breakfast or a mid-morning snack. Plus, they freeze well, making them a great make-ahead option!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 1/4 cup vegetable oil or melted coconut oil
• 1 large egg (or egg substitute for a vegan option)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the almond milk, oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the blueberries carefully, trying not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free blueberry muffins are a perfect combination of sweetness and fluffiness. Whether served with a hot cup of coffee or enjoyed on their own, they make for an ideal Saturday breakfast or snack. You can easily customize them by adding nuts or other fruits to suit your tastes!

Dairy-Free Apple Cinnamon Oatmeal

Start your Saturday with a warm and wholesome bowl of dairy-free apple cinnamon oatmeal. This hearty and filling dish is packed with nutritious oats, fresh apples, and the comforting flavors of cinnamon and maple syrup. It’s the ideal breakfast to fuel your day and can be easily made in under 30 minutes.

Ingredients

• 1 cup rolled oats
• 2 cups unsweetened almond milk (or other dairy-free milk)
• 1 apple, peeled and diced
• 1 tsp cinnamon
• 1 tbsp maple syrup (or sweetener of choice)
• 1/4 tsp salt
• 1/4 tsp vanilla extract (optional)

Instructions

1. In a medium saucepan, combine the almond milk, oats, salt, and cinnamon. Bring to a boil over medium-high heat.
2. Reduce the heat and simmer for about 5 minutes, stirring occasionally.
3. Add the diced apple and maple syrup, and cook for another 5-7 minutes, or until the oatmeal is thickened and the apples are tender.
4. Stir in the vanilla extract if using.
5. Remove from heat and let it sit for a couple of minutes to thicken further.
6. Serve hot, with extra maple syrup or a sprinkle of cinnamon on top, if desired.

This dairy-free apple cinnamon oatmeal is a perfect balance of warmth, sweetness, and spice, making it an ideal breakfast for a cozy Saturday morning. It’s comforting, nourishing, and can be easily customized with your favorite fruits or toppings for variety.

Dairy-Free Veggie Quesadillas

For a quick and satisfying Saturday lunch or dinner, these dairy-free veggie quesadillas are a great choice. Packed with sautéed vegetables, fresh herbs, and melted dairy-free cheese, they’re as easy to make as they are delicious. These quesadillas can be customized with your favorite vegetables or protein, making them a versatile option for any craving.

Ingredients

• 4 large flour tortillas (check to ensure they are dairy-free)
• 1 tbsp olive oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup dairy-free shredded cheese
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)
• Salsa or guacamole for dipping

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and zucchini. Sauté for 5-7 minutes, until softened.
2. Stir in the corn, chili powder, cumin, salt, and pepper. Cook for another 2 minutes, until the vegetables are fully cooked and fragrant. Remove from heat.
3. Place a tortilla on a clean surface and sprinkle a layer of dairy-free cheese on one half. Add a portion of the sautéed veggie mixture, then fold the tortilla in half.
4. Heat a large skillet over medium heat and place the folded tortilla in the skillet. Cook for 2-3 minutes on each side until golden and crispy. Repeat with the remaining tortillas.
5. Serve the quesadillas hot, garnished with fresh cilantro, and accompanied by salsa or guacamole.

These dairy-free veggie quesadillas are the perfect balance of crispy and cheesy (without the dairy!). They’re ideal for a quick and satisfying lunch or dinner and are fully customizable based on the vegetables and flavors you love. Enjoy them with a side of your favorite dip, and you’ve got a delicious and easy meal to enjoy all Saturday long!

Dairy-Free Chocolate Cake

Indulge in this rich and moist dairy-free chocolate cake that’s perfect for any occasion. Made with simple ingredients and without any dairy, this cake delivers all the decadence of a traditional chocolate cake, with a soft crumb and deep chocolate flavor. Whether you’re celebrating a special event or just craving something sweet, this cake will surely satisfy your chocolate cravings.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the water, oil, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free chocolate cake is a true crowd-pleaser, offering all the chocolatey richness you love without any dairy. It’s versatile enough to be served as a simple dessert or dressed up with your favorite frosting or toppings for a special occasion. Enjoy a slice on its own or paired with a cup of coffee for the perfect Saturday treat!

Dairy-Free Vegetable Stir-Fry

This dairy-free vegetable stir-fry is an easy and vibrant dish full of colorful vegetables and a savory sauce. Perfect for a quick Saturday lunch or dinner, it’s packed with flavor and can be customized to your taste. Serve over rice or noodles for a satisfying meal that’s both healthy and delicious.

Ingredients

• 1 tbsp sesame oil (or vegetable oil)
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or honey)
• 1 tsp grated fresh ginger
• 2 tsp cornstarch mixed with 2 tbsp water (for thickening)
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish (optional)

Instructions

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the onion, bell pepper, carrot, zucchini, and broccoli. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
2. Add the minced garlic and stir-fry for an additional 1 minute.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and ginger. Pour the sauce over the vegetables and cook for another 2 minutes.
4. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 1-2 minutes until the sauce has reached your desired consistency.
5. Serve the stir-fry over cooked rice or noodles, and garnish with sesame seeds if desired.

This dairy-free vegetable stir-fry is a quick and flavorful meal that’s as nutritious as it is delicious. With a mix of fresh veggies and a savory sauce, it’s the perfect option for a light yet satisfying Saturday meal. You can also add tofu, tempeh, or your favorite protein for an extra boost.

Dairy-Free Lemon Pound Cake

This light and zesty dairy-free lemon pound cake is a perfect treat for any occasion. With its fragrant lemon flavor and moist texture, it’s a refreshing twist on the traditional pound cake. It’s simple to make, and the combination of citrus and sweetness makes it the perfect dessert to brighten up your Saturday afternoon.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp lemon zest
• 1/4 cup freshly squeezed lemon juice
• 3 large eggs (or egg substitute)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the oil, almond milk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free lemon pound cake offers the perfect balance of tartness and sweetness with its refreshing lemon flavor. It’s ideal for serving with a cup of tea or as a dessert at any gathering. You can even drizzle it with a simple lemon glaze for extra sweetness, making it an elegant and irresistible treat to enjoy on a leisurely Saturday.

Dairy-Free Sweet Potato Hash

This hearty and nutritious dairy-free sweet potato hash makes for a delicious and filling Saturday breakfast or brunch. Packed with tender sweet potatoes, sautéed veggies, and seasoned to perfection, it’s a great way to start your day. Customize it with your favorite toppings like avocado or a fried egg for an even more satisfying meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Avocado slices, for topping (optional)
• Fried eggs, for topping (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
2. Add the onion, bell pepper, zucchini, and garlic to the skillet. Season with smoked paprika, cumin, salt, and pepper. Cook for an additional 5-7 minutes, until the vegetables are tender and the sweet potatoes are fully cooked.
3. Taste and adjust the seasoning, if needed.
4. Serve hot, garnished with fresh cilantro and topped with avocado slices or a fried egg if desired.

This dairy-free sweet potato hash is an excellent choice for a wholesome and flavorful breakfast. The sweet potatoes provide natural sweetness while the spices add depth, making it a satisfying meal that can be enjoyed by itself or paired with other breakfast favorites. It’s a perfect way to kick off your Saturday with a nutritious start!

Dairy-Free Vegan Tacos

These dairy-free vegan tacos are packed with flavor, making them the perfect Saturday dinner. Filled with seasoned black beans, crunchy veggies, and topped with a tangy lime dressing, they’re a refreshing and satisfying meal. With endless customization options, these tacos are both delicious and fun to make.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas (check for dairy-free)
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced avocado
• Fresh cilantro for garnish (optional)

For the Lime Dressing:

• 1/4 cup fresh lime juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 5-7 minutes until softened.
2. Add the black beans, chili powder, cumin, salt, and pepper. Cook for another 3-5 minutes, stirring to combine, until the beans are heated through.
3. In a small bowl, whisk together the lime juice, olive oil, maple syrup, salt, and pepper to make the dressing.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a spoonful of the black bean mixture to each tortilla, followed by shredded lettuce, diced tomatoes, and avocado.
6. Drizzle the lime dressing over the top and garnish with fresh cilantro.

These dairy-free vegan tacos are bursting with fresh flavors, making them a perfect meal for any Saturday evening. They’re quick to prepare, highly customizable, and can be served with a side of rice or chips for an even more filling meal. Enjoy them with friends or family for a fun and tasty taco night!

Dairy-Free Chia Pudding with Mango

This dairy-free chia pudding with mango is a light and refreshing treat that’s perfect for a Saturday breakfast or dessert. The chia seeds absorb almond milk, creating a creamy, thick texture while providing plenty of fiber and nutrients. Topped with fresh mango, it’s a tropical and healthy way to start your weekend.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or other dairy-free milk)
• 2 tbsp maple syrup (or sweetener of choice)
• 1/2 tsp vanilla extract
• 1 cup diced fresh mango (or other fruit)
• Mint leaves for garnish (optional)

Instructions

1. In a medium bowl, combine the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency.
3. Once ready to serve, give the chia pudding a good stir to break up any clumps.
4. Top with fresh diced mango and garnish with mint leaves, if desired.

This dairy-free chia pudding with mango is a perfect combination of creamy and fruity, offering a deliciously healthy treat. It’s simple to prepare and makes for a great make-ahead option for busy weekends. Whether you enjoy it as a breakfast or dessert, it’s sure to brighten up your Saturday morning with its fresh and tropical flavor.

Dairy-Free Avocado Toast with Tomato & Basil

This simple yet flavorful dairy-free avocado toast with tomato and basil is a perfect breakfast or snack for a Saturday morning. The creamy avocado spread on toasted bread, combined with juicy tomatoes and aromatic basil, creates a satisfying and fresh dish. It’s light, nutritious, and can be made in under 10 minutes for a quick, indulgent meal.

Ingredients

• 2 slices of whole-grain or gluten-free bread
• 1 ripe avocado
• 1 small tomato, sliced
• A handful of fresh basil leaves, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Balsamic glaze (optional)

Instructions

1. Toast the bread slices to your desired level of crispness.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.
3. Once the toast is ready, spread the mashed avocado evenly over each slice.
4. Top the avocado with sliced tomato and sprinkle with fresh basil.
5. Drizzle with olive oil, season with salt and pepper, and add a drizzle of balsamic glaze if desired.

This dairy-free avocado toast is a perfect balance of creamy, fresh, and savory flavors. It’s ideal for a quick Saturday breakfast or a light snack that still feels indulgent. The addition of basil and tomato elevates this simple dish, making it both delicious and nutritious.

Dairy-Free Stuffed Bell Peppers

These dairy-free stuffed bell peppers are a colorful and hearty meal that’s perfect for a Saturday dinner. Filled with a flavorful mixture of quinoa, black beans, vegetables, and spices, these stuffed peppers are both satisfying and nutritious. They are easy to make and can be customized with different fillings to suit your taste.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 onion, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced tomatoes (optional)
• Lime wedges for serving (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the black beans, corn, cooked quinoa, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes to heat everything through.
4. Remove from heat and stir in the chopped cilantro and diced tomatoes (if using).
5. Stuff the bell peppers with the quinoa and bean mixture, packing them tightly.
6. Cover the baking dish with aluminum foil and bake for 30 minutes, until the peppers are tender.
7. Serve with lime wedges and additional cilantro if desired.

These dairy-free stuffed bell peppers are a vibrant, nutritious, and satisfying meal. Filled with protein-rich quinoa and black beans, they are perfect for a healthy Saturday dinner. You can also modify the stuffing by adding your favorite vegetables or spices to make the dish your own.

Dairy-Free Apple Cinnamon Overnight Oats

These dairy-free apple cinnamon overnight oats are a delicious and convenient breakfast option for a busy Saturday. With the natural sweetness of apples and the warm spice of cinnamon, this no-cook recipe is perfect for prepping ahead the night before. Simply grab your jar from the fridge in the morning, and enjoy a hearty, nutritious breakfast that’s ready to go.

Ingredients

• 1/2 cup rolled oats
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1/2 apple, diced
• 1/2 tsp ground cinnamon
• 1 tbsp maple syrup (or sweetener of choice)
• 1 tbsp chia seeds (optional for added texture)
• 1/4 tsp vanilla extract (optional)

Instructions

1. In a mason jar or airtight container, combine the rolled oats, almond milk, cinnamon, maple syrup, chia seeds (if using), and vanilla extract. Stir well to combine.
2. Add the diced apple and stir again to incorporate.
3. Seal the jar and refrigerate overnight, or for at least 4 hours, to allow the oats to soften and absorb the liquid.
4. In the morning, give the oats a good stir and enjoy! You can top them with extra apple slices, nuts, or seeds if desired.

These dairy-free apple cinnamon overnight oats are the perfect hassle-free breakfast that’s both nourishing and delicious. With the sweet and spicy flavors of apple and cinnamon, they are a satisfying start to your Saturday. Prepare them the night before, and you’ll have a quick and nutritious breakfast waiting for you when you wake up.

Note: More recipes are coming soon!