Ingredients
Scale
- 1 cup old-fashioned rolled oats (certified gluten-free if necessary)
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 tablespoon chia seeds
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon fresh orange zest
- 1/4 cup fresh orange juice
- 1/3 cup cranberries (fresh chopped, frozen, or dried)
- A pinch of salt
- Optional toppings: Toasted pecans, extra orange slices, or a drizzle of honey
Instructions
- In a large mixing bowl or two wide-mouth glass jars, combine the rolled oats, chia seeds, and a pinch of salt. Whisk these dry ingredients together to ensure the chia seeds are evenly distributed, which prevents clumping during the soaking process.
- Pour in the almond milk, Greek yogurt, maple syrup, and vanilla extract. Stir the mixture vigorously until the yogurt is fully incorporated and the liquid looks smooth. This creates the creamy foundation that makes overnight oats so satisfying.
- Fold in the orange zest, fresh orange juice, and the cranberries. If you are using fresh cranberries, pulse them in a food processor or chop them finely first to release their juices. If using dried cranberries, they will plump up overnight and become wonderfully tender.
- Seal the jars with airtight lids or cover your bowl with plastic wrap. Place the oats in the refrigerator for at least 6 hours, though overnight is best. This allows the oats and chia seeds to absorb the liquid, resulting in a thick, pudding-like consistency.
- In the morning, give the oats a good stir. If the mixture is too thick, add a splash of milk to reach your desired consistency. Top with toasted pecans for a satisfying crunch and a few extra bits of orange zest for a pop of color before serving cold.
- Cook Time: 10 minutes