Apple Cranberry Pecan Overnight Oats

Hands down, fall is my favorite season. There's just something about the leaves changing and the temps dropping that inspires me to get into the kitchen.  

This week I'll be joining some foodie friends to celebrate the flavors of fall and I'm kicking it off with Apple Cranberry Pecan Overnight Oats. 

This post is sponsored in conjunction with Fall Flavors Week. I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.

I started by toasting some chopped Millican Pecan Company pieces in a skillet.  Keep a close eye on them so they don't burn!  I moved them to parchment to cool. 

Then I combined Dixie Crystals brown sugar with Taylor & Colledge vanilla bean paste along with a little water to make a glaze.  

I added whole Millican Pecan Company pecans and tossed them until they were well coated.  I let them set on a piece of parchment. 

I prefer to layer the ingredients in jars, but you can also just toss everything into one bowl and put them into the fridge overnight.  

My layers were- oats mixed with cinnamon, chia seeds, dried cranberries, diced green apple, and the toasted chopped pecans.    

I repeated the layers up through the cranberries.  They look so pretty!

Next I add almond milk.  You can use regular milk or other non dairy options, it all works fine.  Place the lids on and refrigerate overnight.

I eat mine straight from the jar, topped with the delicious brown sugar coated pecans.  You can also heat them up.  Both ways are delicious.  

Thank you to Ellen from Family Around the Table, Heather from Hezzi-D's Books and Cooks, and Christie from A Kitchen Hoor's Adventures for hosting #FallFlavors Week.  

Be sure to go and enter down below for a chance to win one of the prize packages from our generous sponsors, Dixie Crystals, Millican Pecan Company, Melissa's Produce, Taylor & Colledge, Nairns, and Republic of Tea!

  

 

Apple Cranberry Pecan Overnight Oats

Yield: 2

Author: Jolene's Recipe Journal

Ingredients

• 1/4c chopped Millican Pecan Co pecans
• 1/4c whole Millican Pecan Co pecans
• 1 Tablespoon Dixie Crystals brown sugar
• 1 teaspoon water
• 1 teaspoon Taylor and Colledge vanilla bean paste
• 1 cup old-fashioned oats
• 1 teaspoon ground cinnamon
• 4 teaspoons chia seeds
• 1 large Granny Smith apple, cored and diced
• 4 Tablespoons dried cranberries
• 2 cups almond milk

Instructions

1. Toast chopped pecans in a skillet over medium heat, watching carefully so they do not burn. Let cool.
2. Add brown sugar, water, and vanilla bean paste to skillet, stir until syrupy. Add whole pecans.
3. Toss until they are well coated and then move to parchment to cool, separating them so they aren't touching.
4. In each jar, layer-
5. 1/4c oats
6. 1/4 teaspoon cinnamon
7. 1 teaspoon chia
8. 1/4 of the diced apple
9. 1 tablespoon dried cranberries
10. 1/4 of the toasted chopped pecans
11. Repeat through the cranberry layer.
12. Add 1 cup almond milk slowly to each jar. Screw on lid.
13. Place in refrigerator overnight. Top with glazed pecans before serving. Enjoy cold from the fridge or heat them up, both ways are delicious!

Other recipes you may enjoy:

PB&J Overnight Oats

Overnight Oatmeal

overnight oats, apple, pecan, cranberry

Breakfast, Snack, On the go

American

 

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor's Adventures
• Sweet And Spicy Roasted Nuts from Karen's Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene's Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy's Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Grape & Gorgonzola Pizza from The Spiffy Cookie
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Butter Pecan Fudge from Take Two Tapas
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n' Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D's Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Slow Cooker Apple Pear Crisp from Blogghetti

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too.