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Overnight oats in a mason jar

Cranberry Walnut Cookie Overnight Oats

A hearty, comforting autumn breakfast that’s packed with good-for-you ingredients like oats, chopped walnuts, chia seeds, Greek yogurt, cinnamon and frozen cranberries.
Course Breakfast
Total Time 8 hours 5 minutes
Servings 2


  • 1 cup whole frozen cranberries or sub fresh
  • 3/4 cup toasted* and chopped walnuts
  • 3/4 cup unsweetened soy milk (or dairy/non-dairy beverage of choice)
  • 1/2 cup vanilla Greek whole milk yogurt
  • 1/2 cup old fashioned rolled oats regular cooking
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon plus more for sprinkling before serving
  • 1/8 teaspoon kosher salt


  • Combine cranberries, ½ cup walnuts, soymilk, yogurt, oats, chia seeds, maple syrup, cinnamon and salt in a medium-sized bowl and stir well to combine. Cover and refrigerate overnight.
  • When ready to serve, divide oats between two mason jars or bowls. Top with remaining ¼ cup walnuts and a sprinkle of cinnamon. Serve.


*To toast walnuts, preheat oven to 350 degrees F. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven and let cool.