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Breakfast in a jar: coconut cranberry overnight oats

Assemble your oatmeal jar the night before to enjoy an instant breakfast boost in the morning or take it to-go.

Prep your breakfast oats the night before in a jar with yogurt, dried fruit, and nuts.
The Kitchen Paper

Overnight oats have been all over the blogosphere for years now, and somehow I’d never tried to make any until recently! WHY WHY WHY NOT!? They’re so easy. Like, stupid easy. And creamy delicious no-effort-in-the-morning oatmeal? Always a win.

I have a ridiculous amount of dried cranberries, so I threw some of those in with yogurt, maple syrup, coconut, and a little bit of milk. In the morning, I topped it all with some more nuts, cranberries, and coconut – and ate my breakfast! Too easy…

Coconut cranberry overnight oats
Serves 1

1/3 cup oats
1/2 cup coconut milk (not coconut cream)
1 teaspoon maple syrup
1/4 cup vanilla yogurt
1 tablespoon coconut flakes
2 tablespoons dry cranberries
2 tablespoons chopped pecans

1. In a sealable container (I use a mason jar) stir together the oats, milk, maple syrup, and yogurt. Feel free to add any spices (cinnamon! cardamom!) you like, too!

2. Stir in half of the coconut and cranberries, seal, and refrigerate overnight.

3. In the morning, top with the remaining coconut, cranberries, and pecans, and eat!

Related post on The Kitchen Paper: Cranberry Wreaths

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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