This one is a delicious way to use up that last little bit of leftover cranberry sauce. Slightly tart with crunchy pecans, this easy overnight cranberry pecan oatmeal is the perfect grab and go breakfast.
1/4 c. Old fashioned rolled oats, uncooked
1/3 c. vanilla almond milk (Homemade or store bought)
1/4 c. vanilla yogurt
2 tsp chia seeds
2 Tbs Cranberry Sauce (whole or jellied)
1 Tbs Chopped Pecans
tiny dash ground cloves
1 tsp honey (*Optional- just for a light sweetener, if desired)
Measure the rolled oats, chia seeds, yogurt and almond milk into the mason jar, put the cover on, seal and shake to combine.
Uncap the jar, add honey , cranberry sauce and cloves then stir with a spoon, recap tightly. We recommend the handheld vacuum sealer method for sealing the jars up to 7-9 days. Otherwise, use within 3-4 days.
Place in the fridge and leave it for at least 4 hours before consuming.
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