Cranberry Orange Overnight Oatmeal Muffins are bursting with fresh cranberries, orange zest, chocolate chunks and cinnamon. And with overnight oats as their base, these muffins are an easy addition to your holiday brunch!
Prep Time:10 minutes (plus time for the oats to soak)
Cook Time:15 minutes
Total Time:25 minutes
Yield:12 muffins 1x
1 cup steel-cut oats, quick cooking
1 cup unsweetened almond milk
1 large egg
1/4 cup extra virgin olive oil
Juice and zest from half an orange
1 cup whole wheat flour
1/4 cup coconut sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup fresh cranberries
1/2 cup dark chocolate chunks
In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight to allow the oats to absorb the milk.
Once the oats are soaked, pre-heat the oven to 425F and grease a 12-cup muffin pan. (You can also use cupcake liners).
In a medium-sized bowl, whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture, and stir until combined.
In another medium-sized bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
Using a cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a tooth pick inserted into the muffins comes out clean. Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.
If you want to prep these muffins the night before, in addition to soaking the oats, you can also prepare the orange juice and zest and store in a container in the fridge. You can also stir together the dry ingredients (flour, sugar, baking soda, cinnamon and salt), and leave covered on the counter.