This recipe was prepared using Braun’s Multiquick 7 Hand Blender with its whisk, 1.5-cup chopper and food processor attachment.
¾ cup old fashioned rolled oats
2 cups low fat plain yogurt
½ teaspoons cinnamon
2 large Granny Smith apples, peeled, cored and cut into 4 pieces
3 tablespoons honey, divided
¾ cup walnut halves
½ cup dried cranberries
- Add oats and yogurt to a large bowl. Using Braun’s Multiquick 7 food processor with small shredding attachment, shred prepped apples. Add to the oats and yogurt.
- Using the whisk attachment, gradually mix together the apples, yogurt and oats until completely combined. Set aside.
- Meanwhile add the walnuts and cranberries to 1.5 cup chopper. Pulse until nuts and cranberries are roughly chopped. Transfer to a small bowl and stir in two tablespoons honey.
- Divide yogurt mixture into four 8-oz jars with lids. Top each with a portion of nut cranberry honey mixture. Put the lid on and store in the refrigerator overnight. Enjoy for breakfast the next day or for a snack on the go! (Note: if you prefer to have some topping in the center, fill each jar 1/2 way with yogurt mixture, add some of the topping and then top with more yogurt mixture to almost fill jar. Spoon remaining topping evenly over the 4 jars.) Overnight oats last a few days stored in the refrigerator.