These Cranberry Chocolate Overnight Oats make a super hearty and healthy breakfast that can be meal prepped ahead and eaten all week. The perfect fall flavored breakfast! {gluten free, vegan}
Halloween is over and all of a sudden I’m hearing whispers of the holidays… Starbucks has their red cups out and it’s time for all things cranberry!
Why save cranberry sauce just for Thanksgiving? It’s such a delicious and easy to make topping for all sorts of fall treats. Add it to muffins with some chocolate chips or put it in your favorite smoothie. It’s great smeared on a sandwich with turkey or even on a grilled cheese.
Cranberry and chocolate are one of my favorite combos and tastes delicious in these Cranberry Chocolate Overnight Oats. Overnight oats are easy to meal prep and infinitely adaptable. They turn into a creamy and dense treat that will keep you full for hours.
These Cranberry Chocolate Overnight Oats are easy to make with oats, cocoa, chia seeds and milk of your choice.
Load it up with leftover cranberry sauce and you have a match made in heaven.
I think you will love these Cranberry Chocolate Overnight Oats. They are…
- hearty and filling
- sweet
- healthy and full of fiber
- protein rich
- easy to prepare
- gluten free and vegan
Cranberry Chocolate Overnight Oats
Ingredients
- 1 1/2 cup oatmeal
- 2 cups coconut or almond milk
- 1/4 cup chia seeds
- 2 tbsp cocoa powder
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 4 tbsp cranberry sauce
Instructions
- Mix all ingredients, except cranberry sauce, together in a medium-sized bowl. Pour into jars or individual containers.
- Place in fridge overnight or at least several hours.
- Top with cranberry sauce when ready to serve.
Liz @ I Heart Vegetables
November 1, 2017 at 5:22 PMWhat a yummy idea! Perfect for the cranberry season 🙂 I’ll have to try this!
Tracy | Baking Mischief
November 1, 2017 at 5:41 PMMmmmm. I love cranberry and chocolate too, but I’ve never tried the combo in oatmeal. Need to change that now! 🙂
Michelle Frank | Flipped-Out Food
November 1, 2017 at 6:13 PMOMG, your post is like DESTINY. I have leftover cranberry sauce in my fridge RIGHT NOW. I am so making THIS. I’m fantasizing about it right now, while sipping pumpkin latte out of my red Starbuck’s cup. 😉
Karen Kelly
November 3, 2017 at 10:04 AMHa, ha! Sounds like the perfect fall combo meal cranberry and pumpkin!
Felesha
November 1, 2017 at 6:55 PMGreat use of leftover cranberry sauce!!
Karen Kelly
November 3, 2017 at 10:03 AMThanks Felesha!
Traci | Vanilla And Bean
November 4, 2017 at 3:03 PMI’m with ya, Karen! I just picked up my first fresh cranberries from the store yesterday… I promptly tossed them in the freezer to use in smoothies, mostly. I love their tart flavor and they’re SO good for us! So why not!? I’ve yet to put them on a grilled cheese, but it’s on my radar! I love the simplicity of overnight oats. But I’ve never thought to put cranberry in them! I love the flavor combination you’ve developed here! Thank you for your inspiration!
Mary Ann | The Beach House Kitchen
November 7, 2017 at 11:11 AMI LOVE cranberry season Karen! What an awesome little breakfast you’ve got here! So nice and hearty to keep me satisfied all morning long!
Karen Kelly
November 8, 2017 at 12:06 PMThanks Mary Ann!
Cindy
November 14, 2017 at 7:23 PMOh wow, this looks delicious. We have lots of chocolate lovers in our house. This will go fast!
sheenam @ thetwincookingproject
May 16, 2019 at 3:51 AMLooks really delicious!!!