Ingredients 1/3 cup old-fashioned oats3 tablespoons fat-free milk3 tablespoons reduced-fat plain yogurt1 tablespoon honey1/2 cup assorted fresh fruit2 tablespoons chopped walnuts, toasted View Recipe Directions In a small container or mason jar, combine oats, milk, yogurt and honey. Top with fruit and nuts. Seal; refrigerate overnight. Chocolate-Cherry Oats: Use cherry-flavored yogurt; add 1 Tbsp. cocoa powder, and top with fresh or frozen pitted cherries. Banana Bread Oats: Replace honey with maple syrup and stir in 1/2 mashed banana and 1/2 tsp. cinnamon. Top with toasted pecans. Carrot Cake Oats: Add 2 Tbsp grated carrots and substitute spreadable cream cheese for the yogurt. Pina Colada Oats: Add 1/2 mashed banana, 2 Tbsp. crushed pineapple and 1 Tbsp shredded coconut to oat mixture.
Test Kitchen Tips Make this dairy-free by using 1/2 cup soy or coconut milk instead of milk and yogurt. This can be prepared several days in advance.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 serving: 345 calories, 13g fat (2g saturated fat), 4mg cholesterol, 53mg sodium, 53g carbohydrate (31g sugars, 5g fiber), 10g protein. Originally published as Cool Summertime Oatmeal in Buzzy Videos Jan-Mar 2017 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
The next morning, scoop oatmeal into bowls and top with pecans and fruit. Recipe altered from Whole FoodsIngredients2 cups rolled oats2 cups lowfat milk or unsweetened soymilk or almondmilk 1 teaspoon lemon zest 1/2 teaspoon vanilla extract 1/4 cup chopped pecans, walnuts or almonds About 1 cup fruit (I used frozen and just thawed it overnight)DirectionsCombine oats, milk, zest and vanilla in a bowl, cover and refrigerate overnight
They adore the oatmeal raisin. Mom Mind again compels me to bake them the oatmeal raisin. My answer came in an America's Test Kitchen cookbook, the fine chefs over there, as per the famous working kitchen's style, took me though a detailed drill on the making of a foolproof Ultimate Oatmeal Cookie
I'm slowly building my cookie repertoire and oatmeal raisin is my latest addition. By hand, stir in the four mixture, until no flour is visible, then stir in the oatmeal and raisins, just until combined
These cookies with oatmeal and dried cranberries and raisins can be stored in airtight container for upto 3 days at room temperature or 1 week in the refrigerator. Scrape the dough into an airtight container and let it rest in the refrigerator overnight or for 3 to 4 hours before baking
Those of you who enjoy grab-and-go breakfasts will probably like these oatmeal bars. Purist that I am, I will continue to enjoy my oatmeal as a porridge rather than in bar form, but if you are in the market for a grab-and-go breakfast, you might want to give these a try