Overnight No-Cook Oatmeal

Overnight No-Cook Oatmeal
Serves 1

Basic recipe is equal amounts of:
Yogurt
Milk
Dry oatmeal (not instant)
Spices

I used 1/2 cup of each of oatmeal, skim milk and Fage 2% Greek yogurt, and a half teaspoon cinnamon and 1/4 teaspoon allspice.

Mix together in a bowl. Cover and refrigerate overnight.
The next morning, add your fruit of choice, and (if desired) a source of healthy fats.

I used a small banana and 1 ounce (32g) almond butter.
Mix together. You can serve this cold, but I preferred it warm.
The texture is incredibly smooth. It looks like “normal” oatmeal, but it is silkier and softer from the overnight soak.
Nutritional data (for just the basic recipe, not adding the banana or nut butter):
Calories:         305
Fat:               5.6g
Sat fat:          2.7g
Chol:          9.6mg
Sodium:  100.4mg
Carbs:         40.3g
Fiber:            4.8g
Protein:       23.8g
You can certainly reduce those numbers by using only 1/3 cup of each ingredient and using fat free yogurt. I just used what had on hand.
The variations are limitless. You can use different yogurts, fruits, butters (optional) and spices. 
Note: Thanks for this recipe go out to a follower, Andrew Carpenter, for giving me this suggestion. This was an excellent and seriously simple breakfast. I will make and post variations as I try them.
Posted in Bananas, Breakfast, Easy, Oatmeal, Peanut Butter
7 comments on “Overnight No-Cook Oatmeal
  1. This is the one Danika and I would go bananas over! *giggle*

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  3. Sarah says:

    So I’ve never wanted to try oatmeal, I like it in cookies and granola bars, but the texture makes me wary. But I’ve discovered I like healthy things I used to hate, so maybe I’ll give it a try!