Recipe courtesy of Ronnie Woo
Cinnamon Roll Overnight Oats with Berry Compote
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 10
- Cholesterol
- 27
- Sodium
- 292
- Total: 8 hr 15 min
- Active: 15 min
Ingredients
Oats:
2 cups milk
2 tablespoons unsalted butter, melted
4 teaspoons packed brown sugar (light or dark)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 cups old-fashioned oats
Berry Compote:
1/2 cup frozen blueberries, strawberries or raspberries
1 tablespoon packed brown sugar (light or dark)
Directions
- For the oats: In a large bowl, whisk together the milk, melted butter, brown sugar, vanilla, cinnamon and salt until the brown sugar has dissolved. Stir in the oats and divide among four jars. Cover tightly and refrigerate until thickened and the oats are soft, at least 8 hours or overnight.
- For the berry compote: Combine the berries and brown sugar in a small saucepan and cook over medium-low heat, stirring occasionally, until the berries break down and the juices thicken, 5 to 7 minutes. Transfer to a bowl and let cool. Cover and refrigerate until needed.
- Serve the oats topped with the compote.