Overnight Oatmeal With Fresh Fruit

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Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Overnight Oatmeal with Fresh Fruit—a new way to start your day. It’s breakfast, in a jar!


Ingredients

  • 2/3 cup rolled oats
  • 1 cup 2% milk or unsweetened almond milk
  • 1⁄2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cups Greek plain yogurt 2%
  • 1/2 cups medium diced fresh fruit (bananas, strawberries, peaches, etc)
  • 2 tablespoons toasted sliced almonds
  • 1⁄2 tablespoon honey for drizzling

Nutrition Facts

Calories

286 cals

Fat

11 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

39 g

Sugar

14 g

Fiber

5 g

Protein

12 g

Sodium

89 mg

Directions

  1. Mix the oats, milk, honey, cinnamon and vanilla extract in a glass bowl or container. Stir well, cover and refrigerate overnight. 
  2. In the morning, remove the oatmeal from the refrigerator and divide it among 2 bowls.
  3. Top each bowl with 1⁄4 cup yogurt, 1⁄4 cup fresh fruit, one tablespoon of almonds and drizzle with honey. 

Chef Tips

To toast almonds: Pour into a dry pan, set over medium high heat and keep shaking the pan every 30 seconds so as not to burn the almonds. When they are nicely browned pour into a glass bowl, do not leave in the pan as they will continue to cook and may burn.

Mash 1⁄2 banana into oatmeal to omit honey. Stir it in the morning just before eating so it doesn’t blacken.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


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