This is one of my favorite breakfasts to wake up to.
It’s cozy, creamy, and packed with flavor from tart dried cranberries and sweet white chocolate.
Best part? You mix it all up the night before and it’s ready by morning—no cooking needed.
I’ve made this countless times, especially when I want something filling but still a little special.
It tastes like dessert but fuels your morning.
What You’ll Need
- ½ cup old-fashioned rolled oats
- ½ cup milk (any kind)
- ¼ cup plain Greek yogurt
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
- 2 tablespoons dried cranberries
- 1 tablespoon mini white chocolate chips
- ¼ teaspoon vanilla extract
- Pinch of salt
Why I Love This Recipe
This recipe is a regular in my fridge all week long, especially when I want breakfast ready before I’ve even had coffee.
- Everything goes into one jar—easy cleanup
- It tastes like dessert but keeps me full until lunch
- It’s easy to customize (just switch up the fruit or chocolate)
- It looks beautiful served in a jar—great for guests or just treating yourself
Servings and Time
- Servings: 1
- Prep Time: 5 minutes
- Chill Time: At least 6 hours or overnight
- Total Time: 6 hours 5 minutes
Macros (per serving, approximate)
- Calories: 370
- Protein: 13g
- Carbs: 46g
- Fat: 14g
- Fiber: 7g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Oats soak up the liquid overnight, softening and thickening without any cooking. Chia seeds add extra creaminess because they absorb moisture and swell up. The Greek yogurt adds tang and protein, while the mix of sweet and tart (white chocolate + cranberries) balances every bite.
Common Mistakes
- Using quick oats: They turn mushy. Stick to old-fashioned rolled oats.
- Not chilling long enough: It needs at least 6 hours to thicken properly.
- Skipping the salt: A tiny pinch brings out the sweetness and flavor.
- Adding fruit that browns easily (like bananas): They don’t hold up well overnight. Add those in the morning instead.
What to Serve With
- A hot cup of coffee or tea
- A side of scrambled eggs or turkey bacon for protein
- A small green smoothie for extra nutrients
FAQ
Can I use steel-cut oats?
No, they won’t soften enough overnight. Stick with rolled oats.
Can I make this dairy-free?
Yes! Use non-dairy milk and a plant-based yogurt.
How long will it last in the fridge?
Up to 3 days, though it’s best on days 1 and 2.
Can I heat it up?
Yep! Just microwave it for 30–60 seconds if you prefer it warm.
Substitutions and Variations
- Swap cranberries for raisins or chopped dried cherries
- Use honey or agave instead of maple syrup
- Add a dash of cinnamon or orange zest for flavor twist
- Top with chopped nuts for crunch
Make Ahead Tips
You can make 3–4 jars at once and keep them in the fridge. Just wait to add extra toppings like nuts or fresh fruit until the morning so they stay crunchy and fresh.
How to Make Cranberry White Chocolate Overnight Oats
Step 1: Add ½ cup rolled oats to jar or container
Step 2: Pour in ½ cup milk
Step 3: Add ¼ cup plain Greek yogurt
Step 4: Drizzle in 1 tablespoon maple syrup
Step 5: Stir in 1 tablespoon chia seeds
Step 6: Add 2 tablespoons dried cranberries
Step 7: Sprinkle 1 tablespoon mini white chocolate chips
Step 8: Add ¼ teaspoon vanilla extract + a pinch of salt
Step 9: Stir everything together
Step 10: Seal and refrigerate overnight
Leftovers and Storage
Store in the fridge with the lid on for up to 3 days. The texture gets creamier over time. If it gets too thick, stir in a splash of milk in the morning.
Conclusion
This Cranberry White Chocolate Overnight Oats recipe is like dessert for breakfast, but packed with fiber and protein. It’s a total win when mornings are busy or you just want something quick and cozy. Give it a try, make it your own, and let me know in the comments how it turned out or if you have any questions!
