Cranberry Walnut Cookie Overnight Oats

Name: Cranberry Walnut Cookie Overnight Oats
Prep time: 5 min
Cook time: 8 h 5 min
Total time: 8 h 10 min
Ingredients: 1 cup frozen whole cranberries; 3/4 cup toasted* and chopped California walnuts, divided; 3/4 cup unsweetened soymilk, whole milk or non-dairy beverage of choice; 1/2 cup whole milk vanilla Greek yogurt; 1/2 cup old fashioned rolled oats; 1 tablespoon chia seeds; 1 tablespoon pure maple syrup (optional); 1/2 teaspoon cinnamon, plus more for serving; 1/8 teaspoon kosher salt

Total Time

8 Hrs, 10 Mins

Serves

Meal

Breakfast

Ingredients

1 cup frozen whole cranberries
3/4 cup toasted* and chopped California walnuts, divided
3/4 cup unsweetened soymilk, whole milk or non-dairy beverage of choice
1/2 cup whole milk vanilla Greek yogurt
1/2 cup old fashioned rolled oats
1 tablespoon chia seeds
1 tablespoon pure maple syrup (optional)
1/2 teaspoon cinnamon, plus more for serving
1/8 teaspoon kosher salt

PREPARATION

Combine cranberries, ½ cup walnuts, soymilk, yogurt, oats, chia seeds, maple syrup, cinnamon, and salt in a medium-sized bowl and stir well to combine. Cover and refrigerate overnight.
When ready to serve, divide oats between two mason jars or bowls. Top with remaining ¼ cup walnuts and a sprinkle of cinnamon. Serve.
*To toast walnuts, preheat oven to 350 degrees F. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven and let cool.

NUTRITION

Calories: 533.2 cal
Total Fat: 37.1 g
Saturated Fat: 4.3 g
Polyunsaturated Fat: 22.8 g
Monounsaturated Fat: 6.0 g
Cholesterol: 7.5 mg
Sodium: 123.3 mg
Carbohydrates: 42.1 g
Dietary Fiber: 10.5 g
Total Sugars: 15.2 g
Protein: 18.4 g
Vitamin D: 11.3 mcg
Calcium: 25.6 mg
Iron: 19.9 mg
Potassium: 421.3 mg