Healthy Cranberry Almond Overnight Oats

Cranberry almond overnight oats are gluten free, dairy free and refined sugar free. The oats have a subtle naturally sweetened taste and are topped with a tart cranberry sauce and crunchy toasted almonds that add a light nutty flavor. These overnight oats are perfect for the winter and an opportunity to use those frozen cranberries that are left over from the holidays!

Course Breakfast

Cuisine American

Keyword cranberry almond overnight oats, dairy free overnight oats, gluten free overnight oats, overnight oats, refined sugar free overnight oats, vegan overnight oats

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 1 serving

Equipment

Small microwave safe bowl or dish with a lid
Measuring cups and spoons
Mixing spoon
Small sauce pan or skillet
Spatula
Blender or food processor

Ingredients

Overnight Oats

⅔ cup old fashioned oats or quick cooking oats
¼ tsp cinnamon
¼ tsp all spice or pumpkin pie spice
dash salt
⅔ cup oat milk or your choice of milk
drizzle pure maple syrup or other sweetener of choice
½ tsp vanilla extract

Cranberry Sauce

¼ cup whole fresh or frozen cranberries
¼ cup water

Topping

¼ cup slivered almonds
1 tsp coconut oil

Instructions

In a small microwave safe bowl or glass mason jar, combine rolled oats, cinnamon, all spice, salt, oat milk, maple syrup and vanilla and stir to combine. Cover and refrigerate 4 hours or overnight.
The next day, in a small saucepan, add frozen or fresh cranberries and water. Simmer for 5-7 minutes until tender. Add to a blender with maple syrup and blend until smooth.
Add slivered almonds and coconut oil to a skillet and toast on low-medium for 5-7 minutes heat.
Remove overnight oats from the refrigerator and top with the cranberry sauce and toasted almonds. Eat them cold or heated in the microwave for 30 seconds to a minute.

Notes

You can top the overnight oats with the cranberry sauce and almonds the same day they are made, refrigerate and eat the next day or within 2-3 days.