I don’t eat oatmeal — except in cookie form.
So I’m always trying to find ways to make this exceptionally nutritious meal taste delicious.
The first time I used instant oatmeal — big no-no — and the mixture was super milky and wet. (The old-fashioned oats do a better job of absorbing the milk and yogurt.) But I used a slotted spoon to grab the oatmeal part and it tasted just fine. So if that’s all you have, reduce the amount of milk and yogurt — or up the oats!
Why I love this: it’s cold, and that’s so much easier to eat during these hot, humid August days. Plus, it’s just sweet enough — thanks to the yogurt — that you don’t have to add any more sugar. It’s a nice, pleasant dish to wake up to. Trust me!
2/3 c. milk (almond, soy, whole — anything will work)
1/2 c. rolled, old-fashioned oats (not instant)
1/2 c. vanilla (or plain, but vanilla is better) Greek yogurt
A pinch or so of cinnamon
The night before you plan to eat this, mix everything together and store in an airtight container. Refrigerate the mixture overnight. (It’s ready in about three hours.) Eat the next morning.
You can top the oatmeal with anything — agave nectar, fresh banana, dried fruits, honey, brown sugar, walnuts. It’s way more refreshing than regular hot oatmeal — but just as nutritious!