Bright, tangy, and naturally sweet, I love starting my morning with these Cranberry Orange Overnight Oats. The combination of tart cranberries and fresh citrus creates a refreshing flavor that feels both energizing and comforting. Since I prepare everything the night before, I wake up to a ready-to-eat breakfast that tastes as vibrant as it looks.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup old-fashioned rolled oats
1 cup unsweetened almond milk (or milk of choice)
½ cup plain Greek yogurt (or dairy-free yogurt)
⅓ cup fresh or frozen cranberries, chopped
1 tablespoon orange zest
¼ cup freshly squeezed orange juice
1 tablespoon maple syrup or honey
1 tablespoon chia seeds
½ teaspoon vanilla extract
Pinch of salt
2 tablespoons chopped pecans or sliced almonds (optional, for topping)
Directions
I start by combining the rolled oats, almond milk, and Greek yogurt in a medium mixing bowl or large jar. I stir everything well to make sure the oats are fully coated and evenly distributed.
Next, I add the chopped cranberries, orange zest, fresh orange juice, maple syrup, chia seeds, vanilla extract, and a pinch of salt. I mix thoroughly until all the ingredients are well incorporated.
I then cover the bowl or seal the jar with a lid and place it in the refrigerator for at least 4 hours, though I prefer leaving it overnight. This gives the oats and chia seeds enough time to soften and thicken into a creamy consistency.
In the morning, I give the oats a good stir. If the mixture feels thicker than I like, I add a small splash of milk and stir again until it reaches my preferred texture. Before serving, I sprinkle chopped pecans or sliced almonds on top for extra crunch and flavor. I enjoy it chilled straight from the fridge.
Servings and Timing
This recipe makes 2 servings.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 10 minutes (including chilling time)
Each serving contains approximately 320 kcal.
Variations
I sometimes swap the cranberries for dried cranberries if fresh ones aren’t available, though I reduce the maple syrup slightly since dried fruit is sweeter. When I want extra creaminess, I use full-fat Greek yogurt or coconut yogurt.
For a vegan version, I choose dairy-free yogurt and stick with maple syrup instead of honey. If I’m looking to boost protein, I stir in a spoonful of vanilla protein powder and add a bit more milk to maintain the right texture.
I also like experimenting with toppings. Granola, shredded coconut, or even a drizzle of almond butter can add new layers of flavor and texture.
Storage/Reheating
I store the overnight oats in an airtight container or sealed jar in the refrigerator for up to 3 days. The flavor actually deepens as it sits, which makes it great for meal prep.
Since this recipe is meant to be enjoyed cold, I don’t usually reheat it. However, if I prefer it warm, I transfer a portion to a microwave-safe bowl and heat it gently for about 30–60 seconds, stirring halfway through. I add a splash of milk if needed to loosen the texture.
FAQs
Can I use steel-cut oats instead of rolled oats?
I find that steel-cut oats don’t soften enough with this method. I prefer old-fashioned rolled oats because they absorb the liquid and become creamy without cooking.
Can I make this recipe gluten-free?
I simply use certified gluten-free rolled oats to ensure the recipe stays gluten-free.
How can I make the oats sweeter?
I add a little more maple syrup or honey to taste. I can also mix in a mashed ripe banana for natural sweetness.
Can I freeze overnight oats?
I don’t usually freeze them because the texture can change once thawed. I find they taste best when stored in the refrigerator and eaten within a few days.
What if I don’t have chia seeds?
If I don’t have chia seeds, I leave them out or replace them with ground flaxseed. The texture may be slightly less thick, but the oats will still be delicious.
Conclusion
These Cranberry Orange Overnight Oats are one of my favorite make-ahead breakfasts because they’re bright, satisfying, and incredibly simple to prepare. I love how the citrus and cranberry flavors wake up my taste buds, while the creamy oats keep me full and energized. Whenever I need a healthy breakfast that feels special without extra effort, this is the recipe I reach for.
📖 Recipe:
Cranberry Orange Overnight Oats
- Total Time: 4 hours 10 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Bright, tangy, and naturally sweet overnight oats made with fresh orange zest, cranberries, creamy Greek yogurt, and hearty oats for an easy make-ahead breakfast.
Ingredients
1 cup old-fashioned rolled oats
1 cup unsweetened almond milk (or milk of choice)
½ cup plain Greek yogurt (or dairy-free yogurt)
⅓ cup fresh or frozen cranberries, chopped
1 tablespoon orange zest
¼ cup freshly squeezed orange juice
1 tablespoon maple syrup or honey
1 tablespoon chia seeds
½ teaspoon vanilla extract
Pinch of salt
2 tablespoons chopped pecans or sliced almonds (optional, for topping)
Instructions
- In a medium mixing bowl or large jar, combine the rolled oats, almond milk, and Greek yogurt. Stir well until fully mixed.
- Add the chopped cranberries, orange zest, orange juice, maple syrup or honey, chia seeds, vanilla extract, and salt. Mix thoroughly to combine.
- Cover the bowl or seal the jar and refrigerate for at least 4 hours, preferably overnight, to allow the oats and chia seeds to soften and thicken.
- Before serving, stir the oats well. Add a splash of milk if needed to reach your desired consistency.
- Top with chopped pecans or sliced almonds if desired. Serve chilled.
Notes
Use certified gluten-free oats if needed.
Reduce maple syrup if using sweetened or dried cranberries.
For a vegan version, use dairy-free yogurt and maple syrup instead of honey.
Store in an airtight container in the refrigerator for up to 3 days.
If warming, microwave for 30–60 seconds and add a splash of milk if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 5 mg
