Since eating oatmeal helps lower Kevin’s bad cholesterol level and because I’m not at my best in the mornings, I’m always on the lookout for low-sugar oatmeal recipes that can be made ahead. Overnight oatmeal seems to meet both needs.
After finding this recipe on another blog, I adapted it to use ingredients I have on hand. The result was outstanding, so I wanted to share it. Overnight oatmeal couldn’t be easier to prepare; you simply mix together the ingredients and let them rest overnight in the refrigerator. In the morning you have a tasty, healthy breakfast!
|Place all ingredients except the raspberries into the jar, top with the lid|
and then shake to combine
|Stir in the raspberries and then refrigerate overnight|
Recipe adapted from the Yummy Life-click here to view the original recipe
1/4 C. uncooked old fashioned rolled oats
1/3 C. almond milk
1/4 C. Greek yogurt (I used non-fat plain, but any flavor can be used)
1-1/2 tsp. chia seeds
1/4 tsp. vanilla extract
1 Tbsp. apricot jam, preserves, or spread
1/4 C. raspberries
In a jam jar, add oats, almond milk, yogurt, chia seeds, vanilla, and jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled