# Ingredients:
→ Oats Mixture
01 - 2 cups old-fashioned rolled oats
02 - 2 cups unsweetened almond milk
03 - 1/2 cup Greek yogurt
04 - 2 tablespoons maple syrup
05 - 1 tablespoon molasses
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon salt
11 - 1 teaspoon vanilla extract
→ Cranberry Compote
12 - 2 cups fresh or frozen cranberries
13 - 1/3 cup maple syrup
14 - 1/4 cup orange juice
15 - 1 teaspoon orange zest
16 - 1/2 teaspoon ground cinnamon
→ Optional Toppings
17 - Chopped pecans or walnuts
18 - Diced crystallized ginger
19 - Extra yogurt
# Directions:
01 - In a large bowl, thoroughly combine the rolled oats, almond milk, Greek yogurt, maple syrup, molasses, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract until well incorporated.
02 - Evenly distribute the oats mixture among four individual jars or airtight containers. Seal them securely and refrigerate for a minimum of 8 hours, or overnight.
03 - In a small saucepan, combine the cranberries, maple syrup, orange juice, orange zest, and ground cinnamon.
04 - Place the saucepan over medium heat and bring the mixture to a simmer. Continue to cook, stirring periodically, for approximately 10–15 minutes, or until the cranberries have burst and the compote has thickened. Allow to cool completely.
05 - In the morning, spoon a generous portion of the cooled cranberry compote over each serving of overnight oats. Garnish with your preferred optional toppings, such as chopped nuts or additional yogurt, if desired. Serve chilled.
