OVERNIGHT OATMEAL

 

  • 1/2 cup rolled oats, old fashioned oats
  • 5 oz almond milk, (just under 2/3 cup) or your milk of choice
  • 1/4 cup Greek yogurt, fat free or whole yogurt*
  • 1 Tbsp maple syrup
  • 1 Tbsp chia seeds

Suggested toppings

  • Blueberry Lemon: 1/4 cup blueberries + lemon zest
  • Strawberry Chocolate: 1/3 cup strawberries + mini chocolate chips
  • Raspberry peach: 1/3 cup peaches or nectarine + raspberries
  • Banana nut: 1/2 banana + chopped pecans

  1. In a mason jar, add all of your ingredients: rolled oats, almond milk, yogurt, maple syrup, and chia seeds. Stir until well combined then cover and refrigerate overnight.

  2. To serve, add your favorite toppings and enjoy it out of the jar, or transfer to a bowl and sprinkle on your favorite fruit or nut toppings.
  • overnight oats varieties with fruit


Comments

Post a Comment

Popular posts from this blog

GRILLED SCALOPS WITH FARRO AND PLUM SAUCE

  1 cup pearled farro 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 4 teaspoons sherry vinegar 1/4 cup extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 1 pound plums (about 4), pitted and thinly sliced 1 small bulb fennel, trimmed, halved and thinly sliced 1 small shallot, thinly sliced 1/2 to 1 jalapeño pepper, thinly sliced 1 1/4 pounds scallops (20 to 24 scallops) 1 teaspoon ground coriander 1/2 cup roughly chopped fresh mint Directions Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat. Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate. Fluff the farro with a fork and add it to the pl
Read more