Calories
130 kcal
Protein
5.1 g
Fat
2.3 g
Carbohydrates
25.4 g
Mix oat flakes with oat or almond milk in a bowl the night before. Divide into two bowls and refrigerate overnight or at least 30 minutes.
Wash the cranberries. Then bring the water to a boil and cook them with orange juice for about 12 minutes, stirring occasionally.
The next day, pour the cranberry jam over the oats. Finely chop the pistachios. Decorate the overnight oats with pistachios, sesame seeds and cranberries.
You can also make cranberry jam ahead of time and store it in an airtight container in the refrigerator. Expiration dates: 3-4 weeks.
Bon Appetit!
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