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About the Recipe
In this no-cook overnight oatmeal recipe, just quickly reheat the oats in the morning and top with berries, maple syrup and pecans for an easy, on-the- go breakfast.
People with celiac disease or gluten- sensitivity should use oats that are labeled “gluten-free,” as oats are cross-contaminated with wheat and barley.
Ingredients
1⁄2 cup old-fashioned rolled oats
1⁄2 cup water
Pinch of salt
1⁄2 cup blueberries, fresh or frozen, thawed
2 tablespoons nonfat plain Greek yogurt
1 tablespoon toasted chopped
Preparation
Step 1
Combine oats, water and salt in a jar or bowl. Cover and refrigerate overnight. In the morning, heat if desired, and top with blueberries, yogurt, pecans and syrup.
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