Wednesday, February 3, 2010

Overnight oats

No no, I'm not referring to some all-night French toast and quiche marathon.  I'm talking about overnight oats.

I honestly can't remember where I read about them first, but a quick Google search will show you how popular this dish has become.  For a breakfast that takes the least amount of prep imaginable, it's a pretty square meal: old-fashioned oats (complex carbohydrates... the good kind!), nonfat yogurt (good bacteria and protein), banana (tons of vitamins and fiber), and almonds (protein, vitamins and minerals, and the good kind of fats, like you'd find in olive oil).

And it's so satisfying!  To you skeptics, who really love your staple bowl of cereal, take it from me.  I love cereal.  But this is much more nutritionally complete (and faster, can you believe it?) and you can still eat it out of a bowl with a spoon.

**Any variation of this will work.  Have fun with it.  Want to use pineapple yogurt instead of vanilla?  Sure!  Strawberries or blueberries in place of the banana?  No problem!  Walnuts rather than almonds?  Go for it!**

Overnight Oats
1/2 cup or one serving size container of vanilla yogurt
1/3 cup oats (I had old-fashioned, but any kind will do)
1 banana, sliced
handful of sliced almonds

In a cereal size bowl, stir together yogurt and oats.  Arrange banana slices on top of the yogurt mixture and sprinkle with almonds.  Cover bowl with plastic wrap and make a tight seal.  Refrigerate overnight and enjoy in the morning.

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