Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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

  1. Combine the milk, Greek yogurt, honey, cinnamon, and vanilla extract in a container or jar with a lid.
  2. Add the oats and mix well.
  3. Top with the raspberries or gently fold them into the oat mixture.
  4. Cover and refrigerate 8 hours to overnight.
  5. Enjoy cold, or heat as desired.

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