Cranberry Chutney Overnight Oats

A Great Grab and Go Breakfast

  • preparation

    Preparation time

    5 Minutes

  • portions


    3 Servings

  • cooks

    Cooks In

    5 hrs.


We wanted to share more recipes using our Cranberry Chutney so we created Cranberry Chutney Overnight Oats with the help of Sarah Knoebel of @Sarah_licious_eats. This easy recipe (made even easier with our jarred Cranberry Chutney available here) is great for those busy mornings when you're trying to catch the school bus or you just can't get out of your own way and out the door on time. Prep the oats the night before and they're ready to be layered with granola, nuts, and cranberry chutney the next morning. Put it in a mason jar so you can screw the lid on and get out the door for a quick breakfast on the go. Want to try another overnight oats recipe? Try our Tropical Overnight Oats recipe. 



1 1/2 Cups Rolled Oats

1 1/2 Cups Almond Milk (or milk of choice)

3/4 Cup Greek Yogurt (Plain* see notes)

4 Tbsp. Maple Syrup

1/2 Cup Granola

1/4 Cup Hazelnuts (optional)

1/4 - 1/2 Cup Cranberry Chutney 

In a bowl combine rolled oats, almond milk, Greek yogurt, and maple syrup. Stir to combine and then cover and place in the refrigerator for at least 5 hours, overnight if possible. 

Once the oats are set, layer oats in a mason jar and top with granola, nuts, and cranberry chuntney and repeat. 


**Notes** If using a flavored Greek yogurt such as vanilla you can decrease the amount of maple syrup in the recipe. You do not want to make the oat layer too sweet. We prefer using plain Greek yogurt. 


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