• 1 cup frozen whole cranberries
• 3/4 cup toasted* and chopped California walnuts, divided
• 3/4 cup unsweetened soymilk, whole milk or non-dairy beverage of choice
• 1/2 cup whole milk vanilla Greek yogurt
• 1/2 cup old fashioned rolled oats
• 1 tablespoon chia seeds
• 1 tablespoon pure maple syrup (optional)
• 1/2 teaspoon cinnamon, plus more for serving
• 1/8 teaspoon kosher salt

Instructions

1. Combine cranberries, ½ cup walnuts, soymilk, yogurt, oats, chia seeds, maple syrup, cinnamon, and salt in a medium-sized bowl and stir well to combine. Cover and refrigerate overnight.
2. When ready to serve, divide oats between two mason jars or bowls. Top with remaining ¼ cup walnuts and a sprinkle of cinnamon. Serve.
3. *To toast walnuts, preheat oven to 350 degrees F. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven and let cool.

Here are a few more recipes from a different source: https://beamingbaker.com/7-ways-easy-vegan-overnight-oats-healthy/

Looking for a small snack to help you out during the day here are a few recipes I found online and on my Costco magazine!

Source: https://beamingbaker.com/4-ingredient-healthy-almond-butter-chocolate-balls-recipe-paleo-energy-balls/print/25262/

• 1 cup natural, unsalted creamy almond butter
• 1/3 cup pure maple syrup
• 1/3 cup coconut flour
• ¼ cup raw cacao powder or unsweetened cocoa powder

Instructions

1. Line a baking sheet with parchment or wax paper. Clear some space in the freezer for this sheet. Set aside at room temperature.
2. In a medium bowl, add almond butter, maple syrup, coconut flour and cacao powder. Whisk as long as you can. When the mixture gets harder to stir, use a rubber spatula to fold until well incorporated. Fold until thickened.
3. Using a cookie scoop, scoop and drop almond butter balls onto the prepared baking sheet, spaced evenly apart. Here are the small and medium cookie scoops I use.
4. Transfer to the freezer to chill for 20-30 minutes, until somewhat firm.* Remove from freezer and roll into balls, or enjoy as is!
5. Store in an airtight container at room temperature or in the refrigerator for 1-3 weeks. Bites will become drier, but are still tasty in the 3^rd week.

Maple Walnut Energy Balls

Source: https://walnuts.org/recipe/maple-walnut-energy-balls/

• 2 cups walnuts, plus 1/4 cup for coating
• 1 cup old-fashioned oats
• 1/2 cup Medjool dates, pitted (about 7 dates)
• 3 tbsp maple syrup
• 2 tsp vanilla
• 1/4 tsp salt

Instructions

1. Add 2 cups walnuts, oats, dates, maple syrup, vanilla and salt to a food processor. Blend until smooth and the dough forms together into cohesive balls, about 1 to 2 minutes.
2. Finely dice the remaining 1/4 cup walnuts and add to a plate.
3. Form the dough into 16 balls and roll each ball in the diced walnuts to coat. Store the energy balls in an airtight container in the fridge for a week, or in the freezer for up to three months.