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Greek yogurt berry oatmeal

Greek Yogurt Berry Oatmeal

Old-fashioned oats simmered in fat-free milk, then stirred off the heat with plain nonfat Greek yogurt and topped with strawberries. Adapted from University of Illinois Extension.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 2 1/4 cups fat-free milk
  • 1 container plain nonfat Greek yogurt 5.3 ounces, about 2/3 cup
  • 1 teaspoon ground cinnamon optional
  • 1 cup sliced strawberries or sliced peaches or banana

Method
 

  1. Wash your hands with soap and water. Rinse the strawberries under running water, pat them dry and slice them.
  2. Put the oats and milk in a medium saucepan and bring to a boil over medium heat, stirring often so the milk does not boil over.
  3. Reduce the heat to medium-low and cook, stirring, for 5 to 8 minutes, until the oatmeal is thick.
  4. Remove the pan from the heat. Stir in the yogurt and cinnamon until creamy.
  5. Divide between 2 bowls, top with the strawberries and serve.

Notes

Adapted from University of Illinois Extension's Greek Yogurt Berry Oatmeal. Top with crushed nuts or granola if you like. Refrigerate leftovers within 2 hours, eat within 3 to 4 days and reheat to 165°F (74°C).