Breakfast made while sleeping – who can argue with that? This version has a warm, spiced 

fall feel, but as long as you follow the 1:2 oats-to-liquid ratio, you can go to town with your 

own variations! We love the creamy oats and how the spiced, syrupy apples warm you to 

the core :-) 

Ingredients

¼ cup diced apple 

1/2 cup fresh or frozen cranberries 

2 Tbsp brown sugar 

¼ cup  MyOlive Arbequina EVOO 

¼ cup MyOlive Cinnamon Pear Dark Balsamic  

2 Cups rolled oats 

3 Cups milk 

1 Cup Greek yogurt  

2 Tbsp chia seeds 

2 tsp ground cinnamon 

½ cup walnut halves 

In a medium non-stick pan over medium heat, sauté the diced apple, cranberries and sugar 

in the olive oil for 4-5 minutes. Then add the balsamic and cranberries, and sauté until the 

fruit is coated and the vinegar has reduced to a syrupy consistency. Set aside to cool. 

In 4 half-pint mason jars, pour in ½ cup oats, then add ¾ cup milk and ¼ cup yogurt to each 

jar, followed by ½ tbsp chia seeds and ½ tsp of cinnamon and mix to combine.  

Reserve ½ cup of the cooled apple-cranberry mixture. Divide the remaining fruit mixture 

among the jars, stirring to combine. Cover with lids and refrigerate jars overnight, at least 

12 hours.  

In the morning, add the reserved fruit mixture, top with chopped walnuts, and serve.