Maple Pecan Overnight Oats with Cranberry Sauce
(1 votes, average: 5.00 out of 5)
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The warm flavors of fall in a bowl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Diet: Vegan
Ingredients
For the overnight oats:
1 cup cooked quinoa
2/3 cup rolled oats
1/4 cup maple syrup
10 ounces soymilk or your favorite milk
1 tablespoon instant coffee or espresso
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
Dash ground cloves
Pinch of salt
For the cranberry sauce:
1 cup fresh or frozen cranberries
1/4 cup orange juice
1 tablespoon balsamic vinegar
2 1/2 tablespoons maple syrup
For serving:
4.5 tablespoons toasted, chopped pecans
6 tablespoons chopped fresh cranberries
Optional: 3 teaspoons brown sugar
Instructions
Overnight oats: Mix all 10 overnight oats ingredients in a medium bowl. Put in the refrigerator overnight.
Cranberry sauce: Combine all 4 cranberry sauce ingredients in a small saucepan. Bring to a boil, reduce heat and let simmer for about 8-10 minutes or until berries have burst and sauce is thickened. It will thicken more as it cools.
For serving: Serve 3/4 cup of the overnight oats warm with 1/4 cup cranberry sauce, 1.5 tablespoons toasted chopped pecans, and 2 tablespoons chopped fresh cranberries. Optional: 1 teaspoon of brown sugar.
Notes
Inspired by Vegan Dirty Chai Detox Breakfast Bowls and this cranberry glaze from Vega.
The nutrition facts include 3/4 cup of the overnight oats, topped with 1/4 cup cranberry sauce, 1.5 tablespoons toasted chopped pecans, and 2 tablespoons chopped fresh cranberries. To cut calories you could reduce the portion of the cranberry sauce on top, and to cut tartness you could add a touch of brown sugar but that will alter the nutrition facts slightly.
Nutrition
- Serving Size: 3/4 cup
- Calories: 346
- Sugar: 33 g
- Sodium: 58 mg
- Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg