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
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