I'm thrilled to be working with Stonyfield's Clean Plate Club blogger program. In exchange for this post, Stonyfield provided me with the yogurt and Ball brand canning jars to develop my recipe. As always, the content and opinions expressed in this post are solely my own.
Breakfast is my minimal effort meal of the day. I like to sleep in until the last possible moment, so I usually have about five minutes to prepare and eat breakfast--this tends to limit me to granola poured out of a box and drenched with milk. That's usually just fine, but there some days when I need something heartier. That's where overnight oatmeal comes in: I can make it the night before and eat it straight from the fridge, no further preparation required.
I already have a couple of recipes for overnight oatmeal using milk (gingerbread cookie inspired Holiday Spiced Overnight Oats and basic Overnight Oats with Blueberries), but you can use plain yogurt instead of milk for a more substantial breakfast with a satisfying tanginess. I've developed this recipe using Stonyfield's Smooth & Creamy whole milk plain yogurt. If desired, you could the substitute the lowfat plain or fat free plain varieties.
Since I prefer my oatmeal low in sugar, this recipe uses only a teaspoon of maple syrup--most of the sweetness comes from the berries. If desired, you can add additional maple syrup to the yogurt and oat mixture to taste.
- 2/3 cup Stonyfield Smooth & Creamy Whole Milk, Lowfat, or Fat Free Plain Yogurt
- 1/3 cup rolled oats
- 1 teaspoon maple syrup, plus additional to taste if desired
- 2/3 cup frozen berries (I like raspberries or blackberries)
Add the yogurt, rolled oats, and maple syrup to a pint sized (16-ounce) wide mouth Ball brand jar or a two cup capacity container with a tightly fitting lid. Stir until well combined; add additional maple syrup to taste if desired. Top with the frozen berries, cover, and refrigerate overnight.
The next morning, stir well before serving.
Recipe updated 11/1/2016 and 1/31/2017