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Lemon Cranberry Overnight Oats

A great flavor combination that goes well with oats

Course Breakfast
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 3 Cups
Author Sareena's Food


Cranberry Oats

  • 1 Cup Cranberries frozen or fresh
  • 1/2 Cup Water
  • 3 Tblsp Organic Coconut Sugar
  • 1/2 tsp Cabernet Wine Flour optional
  • 1 Cup Rolled Oats
  • 1/2 Cup Plant Based Milk add more if needed
  • 1 Tblsp Maple Syrup
  • 1 tsp Vanilla

Lemon Oats

  • 1 Cup Rolled Oats
  • 3/4 Cup Plant Based Milk
  • 1 Tblsp Maple Syrup
  • 1/2 tsp Pure Lemon Oil or use lemon juice to taste


Cranberry Oats

  1. Over medium - low heat, combine the cranberries, water and the coconut sugar in a saucepan. Simmer until the cranberries are soft; approximately 8 minutes. Remove from heat and let cool slightly. Add the wine flour, if you have it, and blend if desired.

  2. In a bowl combine the milk, maple syrup, vanilla and half of the cranberry mixture, making sure everything is well combined. Add oats and let it sit while you make the lemon oats.

Lemon Oats

  1. In a bowl combine the milk, maple syrup and the lemon oil, making sure everything is well combined. Add oats and stir.

  2. In a jar, layer the cranberry and then the lemon oats until it is full. Let it sit at least 6 hours or overnight. Serve with the remaining cranberry mixture.

Recipe Notes

NOTE: Recipe time does not include refrigeration time!