Triple C Overnight Oats
What the f&*k am I going to do with all these cranberries?
Christmas is the only time I have cranberries hanging out in my freezer. Somehow, some way, their tart flavour and bright colour caught my attention this year. After using only a quarter of a bag on one measly Christmas square recipe, I vowed to use them up (and, in the process, make some room in my freezer!!).
It might seem obvious to use cranberries atop overnight oats, but hey, this girl is just getting in the swing of this OO phenomenon. And, there's nothing like showing up late to the party with a fabulous recipe in hand...
Triple C Overnight Oats: Cranberry, Coconut and Carob
- 1/2 cup rolled oats
- 3/4 to 1 cup of almond or coconut milk
- 1 tbsp. chia seeds
- 1/4 cup slivered almonds
- 1 cup frozen cranberries (divided)
- 1/3 cup unsweetened coconut
- 2 tbsp. carob powder (I love the sweet, chocolate taste of carob)
Place 1/2 cup oats in a bowl, cover with almond or coconut milk, add 1 tbsp. chia seeds, handful of almonds, and 1/2 cup frozen cranberries. Stir, cover and let sit in fridge overnight. Set aside 1/2 cup cranberries on the counter to defrost overnight. In morning, top with cranberries, coconut and carob powder. Microwave if desired.