My friend, Emily, raved to me about overnight oatmeal made with greek yogurt. I’ll still need to grab that recipe (achem send to me Ms. O’Hare achem). I’m giving this recipe a try first which is a little backwards since it was inspired by a dislike for overnight oatmeal with greek yogurt citing the tangy flavor not doing it for some people. I’ll make my mind up, but I’m optimistic that I’ll like both! I’m going to do a little something even more different here. I have prepared the Skinny Overnight Oats from the Skinnytaste recipe arsenal with minor modifications (I used agave instead of liquid vanilla stevia). I have no idea what it is going to taste like and this post will go out to you likely as I’m cracking it open. I’m telling you how I prepared it and showing you a peek at what it looked like the night before (above). I’ll report back with a photo of the final product and my feeling on the taste, texture, and likelihood of it being a do-over. The ingredients serve one and as you can see I doubled it since B wants to give it a try as well. Here goes!
- 1/4 cup oats
- 1/2 cup unsweetened almond milk
- 1/4 medium banana, sliced
- 1/2 TBSP chia seeds
- 1/2 cup fresh blueberries
- 1/2 TBSP maple agave syrup
- pinch cinnamon
Place all ingredients in a tupperware container (at least the capacity of a cereal bowl), cover, shake, and throw in the fridge overnight. Add your crunch poison in the AM- be that a TBSP chopped nuts, granola, or whatever strikes your fancy.
To be continued…
As you can see the oatmeal really thickened up across the night which I think is largely thanks to the chia seeds since they expand in liquid. The flavor was bomb.com particularly that pinch of cinnamon. I added a little more agave, but only about a teaspoon. I chose crumbled pecans for my added crunch. This is certainly a do-over since it was delicious and very convenient. I’m still psyched to try the overnight oats with greek yogurt though. My lovely friend Emily already sent me the recipe per the first part of this post. Stay tuned!