By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I am what you would call, a creature of habit. If you come to my house on any day of the week, you’ll find me eating pretty much the same breakfast, at pretty much the same time. I love my coffee with lots of milk first thing, then I work for a little bit until I get hungry, and then it’s always oats + dairy. I never get bored because I’m constantly trying new fruits and flavors to mix in. I make hot oatmeal in the winter, but whenever it’s warm – or if I just know I’m going to be too busy to make it in the morning, I love overnight oats.
It’s my go-to breakfast because it’s easy, filling, and healthy. Oats are pure whole grain goodness with lots of cholesterol and blood sugar lowering fiber. And the 1% low-fat milk I use to make my oats, plus the fat free Greek yogurt I always mix in give me the twenty grams of lean protein I aim for each morning, to keep me full and fueled until well into the afternoon. Did you think I’d forget about the good dose of calcium, D and other minerals in that dairy too? Not a chance!
So when Quaker Oats and the National Dairy Council challenged members of the Recipe ReDux to share our favorite ways to eat the powerful combination of oats and dairy – well let’s just say, this one was a no-brainer for me.
One of my favorite oat and dairy combos is a twist on Morning Glory Muffins – you know those really sweet and delicious ones that are full of healthy nuts and fruit, but not so healthy flour, sugar and butter… This tastes just as delicious as the muffins, but it’s a whole lot better for you. I make a big batch and keep it in the refrigerator for the week. Feel free to substitute lactose-free milk if you’re lactose intolerant. The Greek yogurt is very low in lactose.
- 1 1/2 cups Quaker Old Fashioned oats
- 1/2 cup Quaker Steel Cut oats
- 2 Tablespoons brown sugar
- 1 tablespoon cinnamon
- pinch of Kosher salt
- 1/2 cup unsweetened shredded coconut
- 3/4 cup golden raisins
- 1 large sweet apple peeled, cored and grated
- 2 medium carrots peeled and grated
- 1-8 ounce can crushed pineapple drained
- 1/2 cup chopped pecans
- 2 cups fat free or low fat milk
- 3/4 cups nonfat plain Greek yogurt
- 1 teaspoon vanilla
Mix all ingredients together well in a large mixing bowl. Transfer to a lidded container, and refrigerate overnight or for up to a week.
Do you ever make overnight oats? What’s your favorite oats and dairy combo?