Prep 8 hrs 5 mins
Cook 0 mins
(Use during C. T.) Nutrition Tip: Cranberries are a good source of vitamin C and dietary fiber. They are also very high in antioxidants, most of which comes from their phytonutrients. According to the American Institute for Cancer Research, including cranberries in your diet may help lower your risk of certain types of cancers including; mouth, esophogus, lung, and stomach cancers. Preliminary research with cell studies shows that cranberry extract and its phytonutrient compounds, anthocyanins, may decrease free radical damage to DNA that may lead to cancer. Cranberries are a delicious fruit for any season, but they are definitely a key ingredient in many fall recipes. Look for sulfite-free, unsweetened dried cranberries, or may your own in the oven or dehydrator from fresh, in-season cranberries. The American Cancer Societ suggests including cranberris in your diet as opposed to taking cranberry supplements. Prior to starting any nutritional supplements, beyond your usual diet, it's important to discuss this with your oncologist, nutritionist or seek consultation at the Zakim Center for Integrative Therapies. This recipe was adapted by Jordan Cunha, a volunteer in the Nutrition Department. Jordan studies Nutrition at the University of New Hampshire. She also works in a restaurant and loves to cook and experiment with new recipes.
- 1⁄2 cup low-fat plain Greek yogurt
- 1⁄2 cup unsweetened cranberry juice
- 6 tablespoons steel cut oats
- 2 tablespoons unsweetened dried cranberries
- 1 tablespoon unsalted sunflower seeds
- 1 tablespoon wheat germ
- 2 teaspoons honey
- 1⁄4 teaspoon vanilla extract
- 1 pinch salt
- Combine the yogurt, juice, oats, cranberries, sunflower seeds, wheat germ, honey, vanilla extract, and salt in a medium size mixing bowl. Cover and refrigerate the mixture for at least 8 hours.
- This recipe is a great one to make a day ahead. It can be left for 24 hours refrigerated.