Overnight Oatmeal with Berries
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Overnight Oatmeal with Berries' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). Converted to gluten-free: rolled oats specified as certified gluten-free oats; no other changes.
Rolled oats soak overnight in milk, Greek yogurt, honey, cinnamon, and vanilla, then are topped with raspberries for a ready-to-eat morning bowl.
Category: BreakfastServes: 1Time: 495 minComplexity: 3/5
Why this complexity: certified gluten-free oats swap; mandatory overnight chill.
Ingredients
- 1/2 cup low-fat milk (or less, for a thicker bowl)
- 1/4 cup fat-free Greek yogurt
- 2 teaspoons honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 cup certified gluten-free rolled oats
- 1/4 cup frozen raspberries
Method
- Combine the milk, Greek yogurt, honey, cinnamon, and vanilla extract in a container or jar with a lid.
- Add the oats and mix well.
- Top with the raspberries or gently fold them into the oat mixture.
- Cover and refrigerate 8 hours to overnight.
- Enjoy cold, or heat as desired.
The verdict so far
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Testimony
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