Cranberry and Almond Butter Overnight Oats

It’s crazy-delicious, and since you don’t have to heat the oats to enjoy them at breakfast, it’s the ultimate in convenience.”

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Cranberry and Almond Butter Overnight Oats

“Prep this breakfast recipe for the first time on a Sunday night when you’re not rushed,” recommends Freston. “It’s crazy-delicious, and since you don’t have to heat the oats to enjoy them at breakfast, it’s the ultimate in convenience.”

Ingredients:
½ cup old-fashioned rolled oats
½ cup plain, unsweetened almond milk or other nondairy milk
⅓ cup sweetened, dried cranberries
1 Tbs. maple syrup
1 tsp. chia seeds or ground flaxseeds, optional
2 Tbs. almond butter or peanut butter

Instructions:
Combine oats, almond milk, cranberries, maple syrup, and chia seeds, if using, in bowl. Stir in almond butter. (No need to mix completely—it’s OK to leave streaks of almond butter throughout the oat mixture.) Cover, and refrigerate 6 hours, or overnight. Serve as is, or top with yogurt and banana.

Nutrition Information:
Calories: 559
Protein: 13 g
Total Fat: 24 g
Saturated Fat: 3 g
Carbohydrates: 82 g
Cholesterol: 0 mg
Sodium: 167 mg
Fiber: 11 g
Sugar: 41 g
Yield: per 1-cup serving

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