I love oatmeal for breakfast. However, it never fails that, after eating a bowl full, I’m hungry again a short time later. I know the fiber in oatmeal is good for making you feel full, but I suspect the lack of protein doesn't make that feeling last too long.
I also love yogurt for breakfast, but I encounter the same problem of being hungry a short time later. In this case, the cause must be the lack of fiber.
What’s the answer? Putting the two together! This overnight oatmeal yogurt is both healthy and satisfying.
The night before, I mix all of the ingredients together, and in the morning breakfast is ready. I use vanilla Greek-style yogurt, but you can use any flavor. I make one batch with dried cranberries and raisins, which I enjoy in oatmeal. (It reminds me of autumn.) The other contains a fresh peach diced into bite-sized pieces. Both taste great, especially with the addition of a little cinnamon. The final mixture is very thick, so add a little milk if you want to thin it out.
Overnight Oatmeal Yogurt
8 ounces Greek-style yogurt (flavor of choice)
1/4 cup old-fashioned oatmeal
1/3 cup fruit, fresh or dried
1/8 teaspoon cinnamon
Mix all of the ingredients together in a 1-pint mason jar or other container. Add milk if the mixture is toothick. Place in the refrigerator and allow to chill overnight. Enjoy for breakfast the next morning. Keeps in the refrigerator for 3 days.