Cranberry apple spice overnight oatmeal
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Happy almost Christmas! Can you believe it’s almost here?
This is likely a very busy week for many of you, since you’re either a) running around like a crazy person trying to find last-minute gifts, b) have a whole lot of prepping, cooking, baking and gift wrapping to do, or c) are already in holiday mode and spending quality time with family and friends. Or perhaps you’re having a nice quiet week on your own, which is cool too!
In any case, I’ll keep this post short and sweet, much like the recipe—which I couldn’t wait to share with you because, well, I’m in love with this wholesome, make-ahead meal and I think it would make a fantastic seasonal Christmas morning breakfast. If you’ve got a house full of guests or a handful of little ones running around with excitement after Santa’s visit, and you know you won’t have much time to prep a decent morning meal, this cranberry apple spice overnight oatmeal is your solution.
It’s super simple: stir together the oatmeal ingredients the night before and pop it in the fridge. In the morning, you’ll be all ready to go! I loved eating this oatmeal cold, but if you prefer something warm, just put it in a saucepan and gently heat until warmed through. Really, it’s delicious either way.
You can also serve this with toppings like chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!
Well, I guess this is it for 2014. I’ve got lots more recipes and reviews lined up for the new year, so be sure to check back soon.
Happy holidays!
PrintCranberry apple spice overnight oatmeal
Yield: 3 to 4 small servings
Ingredients:
- 2 cups rolled oats
- 2 tbsp chia seeds
- 3/4 tsp ground cinnamon
- 1/4 tsp allspice
- pinch of sea salt
- 2 cups nondairy milk
- 1/2 cup cranberry applesauce (see note)
- 1/4 cup pure maple syrup
- 2 tsp blackstrap molasses (don't skip this!)
- 1 cup fresh or frozen cranberries
Directions:
- In a large mixing bowl, stir together all ingredients, except the cranberries, until combined. Stir in the cranberries. Cover and refrigerate overnight, or if you want to eat sooner, allow to sit for at least one hour.
- Serve cold, or transfer to a large saucepan and heat over medium-low, stirring frequently, until warmed through. Add more nondairy milk to thin out, if desired. Serve with chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!
Note: I created this recipe using my own slow cooker cranberry applesauce but it can be substituted with store-bought unsweetened applesauce if that's all you've got.
