Cranberry Walnut Cookie Overnight Oats
DESCRIPTION
Total Time
Prep Time
5 Mins
Cook Time
8 Hrs, 5 Mins
Total Time
8 Hrs, 10 Mins
Nutrition
Calories
533.2
Total Fat
37.1
Saturated Fat
4.3
Polyunsaturated Fat
22.8
Monounsaturated Fat
6.0
Cholesterol
7.5
Sodium
123.3
Carbohydrates
42.1
Dietary Fiber
10.5
Total Sugars
15.2
Protein
18.4
Vitamin D
11.3
Calcium
25.6
Iron
19.9
Potassium
421.3
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.