• Mix the oats, chia seeds, cinnamon, nutmeg and ginger if using, and salt in a bowl.
  90 grams rolled oats, 1 tablespoon chia seeds, ¼ teaspoon cinnamon*, Pinch nutmeg, Pinch ground ginger, Pinch sea salt
• Add the yogurt, grated apple, and vanilla. If sweetening with maple syrup or honey, add now. Mix very well to combine, making sure the oats and chia seeds are evenly distributed.
  300 grams unsweetened Greek-style yogurt, 1 small apple, ¼ teaspoon vanilla extract, Maple syrup
• Refrigerate, covered, for at least four hours or overnight. Serve cold. Keep in the container or divide into jars and layer with the cinnamon apples or other toppings for individual servings. Keep up to three days.

Cinnamon Apples

• Place the diced apple, lemon juice, and cinnamon in a large pot and mix to coat the apples.
  1 large apple, Juice of ½ a lemon, ½ teaspoon cinnamon
• Heat over medium-high to bring the mixture to a low boil, then reduce the heat to low and cook, covered, for about ten minutes.
• Cool to room temperature before adding to the overnight oats. Store in a sealed container in the refrigerator for up to one week if keeping separate from the overnight oats.