Add all Overnight Chia Oats ingredients to a mixing bowl (1 ½ cups quick oats, 2 ½ cups unsweetened almond milk, 2 tbsp. chia seeds, 2 tbsp. ground flax meal, 2 tbsp. Sprouts Caramel Apple Pie vegan protein powder) and stir thoroughly. Cover and transfer to the refrigerator for at least 1 hour, then stir.

Meanwhile, preheat oven to 325 degrees F. In a mixing bowl, stir together all the Granola ingredients: 1 ¼ cup quick oats, ¼ cup pure maple syrup, 2 tbsp. melted coconut oil, 1 tsp. pure vanilla extract, and ¼ tsp. pumpkin pie spice. Spread the mixture in an even layer on a small baking tray lined with parchment paper. Do not spread out the mixture too much, to ensure some clusters can form. Bake for 15 to 22 min, gently stirring the mixture halfway and leaving some clusters, until starting to turn light golden brown in spots. Remove from oven to cool.

While the granola is baking, prepare the apples. In a skillet on medium heat, add the 2 sliced apples, ¼ cup water, 3 tbsp. light brown sugar, 1 tsp. plant-based butter, ¼ tsp. cinnamon, and dash of ground nutmeg. Stir the mixture and let simmer for 5 to 8 min, stirring occasionally, until almost all of the liquid has evaporated, and any remaining liquid has thickened. Let the mixture cool.

To serve, top the overnight chia oats with the apples and granola.