Apple Cranberry Pecan Overnight Oats

This Apple Cranberry Pecan Overnight Oats recipe is layered with oats, cinnamon, chia seeds, apples, cranberries and toasted pecans. It’s a simple make-ahead breakfast for busy mornings.

This post is sponsored in conjunction with Fall Flavors Week. I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.

What You'll Need

• 1 cup old-fashioned oats

• 1 teaspoon ground cinnamon

• 4 teaspoons chia seeds

• 1 large Granny Smith apple, cored and diced

• 4 tablespoons dried cranberries

• 1/4 cup chopped pecans

• 1/4 cup whole pecans

• 1 tablespoon brown sugar

• 1 teaspoon water

• 1 teaspoon vanilla bean paste

• 2 cups almond milk (or other milk of choice)

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How to Make the Overnight Oats

Toast the chopped pecans in a skillet, keeping a close eye so they don’t burn. Move them to parchment to cool. Combine brown sugar, vanilla bean paste, and a little water in the skillet to make a glaze. Add the whole pecans and toss until well coated. Let them set on parchment.

Layer the ingredients in jars or combine everything in one bowl and refrigerate overnight. My layers are: oats mixed with cinnamon, chia seeds, dried cranberries, diced apple, and toasted chopped pecans. Repeat the layers through the cranberries.   

I repeated the layers up through the cranberries.  They look so pretty!

Add almond milk, seal the jars, and refrigerate overnight. Enjoy cold straight from the jar or heat them up. Top with the brown sugar-coated pecans before serving.

I eat mine straight from the jar, topped with the delicious brown sugar coated pecans.  You can also heat them up.  Both ways are delicious.  

Tried these Apple Cranberry Pecan Overnight Oats? Leave a comment or rating below. I’d love to hear how they turned out!

If you enjoyed this recipe, you might also like my Ginger Pear Compote with Cranberries or Pear Crisp Ice Cream.

   

 

Apple Cranberry Pecan Overnight Oats

Yield: 2

Author: Jolene's Recipe Journal

Ingredients

• 1/4c chopped Millican Pecan Co pecans
• 1/4c whole Millican Pecan Co pecans
• 1 Tablespoon Dixie Crystals brown sugar
• 1 teaspoon water
• 1 teaspoon Taylor and Colledge vanilla bean paste
• 1 cup old-fashioned oats
• 1 teaspoon ground cinnamon
• 4 teaspoons chia seeds
• 1 large Granny Smith apple, cored and diced
• 4 Tablespoons dried cranberries
• 2 cups almond milk

Instructions

1. Toast chopped pecans in a skillet over medium heat, watching carefully so they do not burn. Let cool.
2. Add brown sugar, water, and vanilla bean paste to skillet, stir until syrupy. Add whole pecans.
3. Toss until they are well coated and then move to parchment to cool, separating them so they aren't touching.
4. In each jar, layer-
5. 1/4c oats
6. 1/4 teaspoon cinnamon
7. 1 teaspoon chia
8. 1/4 of the diced apple
9. 1 tablespoon dried cranberries
10. 1/4 of the toasted chopped pecans
11. Repeat through the cranberry layer.
12. Add 1 cup almond milk slowly to each jar. Screw on lid.
13. Place in refrigerator overnight. Top with glazed pecans before serving. Enjoy cold from the fridge or heat them up, both ways are delicious!

Other recipes you may enjoy:

PB&J Overnight Oats

Overnight Oatmeal

overnight oats, apple, pecan, cranberry

Breakfast, Snack, On the go

American

 

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. 

More #FallFlavors Recipes:

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Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene's Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy's Recipes and Writings

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• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
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• French Apple Tart from Jen around the world
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