This 5-minute prep overnight oats recipe is brimming with white chocolate and cranberry flavor. Perfect for a grab and go breakfast!
Hi guys, it’s Sharon popping on over from What The Fork Food Blog! I’m coming at you again with another overnight oats recipe. Last time I shared one of my favorites, chunky monkey overnight oats. This time, I’ve got a more Fall/holiday inspired breakfast – white chocolate cranberry overnight oats.
Even though the weather is getting chilly and I’ve been craving some nice morning oats again, I’m not going to be cooking it. No way, now how. I’m an overnight oats girl all the way. I like to start my overnight oats with the same base recipe and then change it up with different spices, mix ins, and sweeteners. Once you’ve got the milk to oat ratio you like, it’s really fun to start playing around with flavors.
I usually use honey to sweeten my oatmeal, but today I chose to use brown sugar. It gives the oats a really nice flavor – it actually makes these taste more like an oatmeal cookie! If you don’t want to use brown sugar and you want to use a natural sweetener, go with honey or coconut sugar. You can even add a drop of molasses to help bring in the same flavor profile brown sugar would give.
Brown sugar is actually just a mixture of granulated white sugar and molasses in case you didn’t know! That tip comes in handy when you’re baking and find yourself out of brown sugar in the middle of a recipe. I may or may not know that from experience… ha!
I use white chocolate chips in this recipe because I love their sweetness with the tartness of the cranberries. They really pair so well to balance each other’s flavors. If you’re not a fan of white chocolate, you could always use milk chocolate or semi-sweet chocolate chips. Dark chocolate would work too, if that’s your thing. (If so, you’ll also love my Black Forest Overnight Oats!)
Feel free to make a double batch of this for make-ahead breakfasts for a few days – just portion it out into individual jars for an easy grab-and-go breakfast! Enjoy!
In a medium bowl or mason jar, mix together the oats, chia seeds, brown sugar, cinnamon, and a teeny-tiny pinch of salt. Stir in the dried cranberries.
Pour in the milk and vanilla and mix until thoroughly combined. Cover and refrigerate overnight.
To serve, add the white chocolate chips and mix well. Garnish with additional white chocolate chips and dried cranberries if desired.
Notes
Can be refrigerated up to 4 days.
I use plain dried cranberries that have not been sweetened.
This simple cranberry syrup recipe is great to use in cocktails, on desserts, and pancakes or in lemonade. Perfect for the holidays and all year round.
I love this recipe because all the ingredients are in units of 1 so it is super easy to remember. When it comes to getting breakfast on the table I need something I can throw together pretty quickly and...
