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‘Crazy-Delicious’ Almond Butter and Cranberry Overnight Oats

Make this breakfast on Sunday evening and we promise the Monday morning version of you will be happy

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“Prep this breakfast on a Sunday night when you’re not rushed,” recommends the creator of this recipe for almond butter and cranberry overnight oats, which first appeared in Vegetarian Times in 2016. “It’s crazy-delicious, and since you don’t have to heat the oats to enjoy them at breakfast, it’s the ultimate in convenience.”

Almond butter makes this recipe particularly good, we think, but you could also use peanut butter or the nut or seed butter of your choice.


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 Almond Butter and Cranberry Overnight Oats

Servings
1

Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup plain, unsweetened almond milk or other nondairy milk
  • 1/3 cup sweetened, dried cranberries
  • 1 Tbs. maple syrup
  • 1 tsp. chia seeds or ground flaxseeds, optional
  • 2 Tbs. almond butter or peanut butter

Preparation

Combine oats, almond milk, cranberries, maple syrup, and chia seeds, if using, in bowl. Stir in almond butter. (No need to mix completely—it’s OK to leave streaks of almond butter throughout the oat mixture.) Cover, and refrigerate 6 hours, or overnight. Serve as is, or top with yogurt and banana.

Nutrition Information

  • Calories 559
  • Carbohydrate Content 82 g
  • Cholesterol Content 0 mg
  • Fat Content 24 g
  • Fiber Content 11 g
  • Protein Content 13 g
  • Saturated Fat Content 3 g
  • Sodium Content 167 mg
  • Sugar Content 41 g