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)
1/2 cup plain Greek yogurt (or dairy-free yogurt)
1/3 cup fresh or frozen cranberries, chopped
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 tablespoon maple syrup or honey
1 tablespoon chia seeds
1/2 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
