It seems as though I find a new favorite breakfast every other week. For the past two weeks, alternating with other oldies but goodies (and the occasional leftover dinner for breakfast – is that weird?), has been this oatmeal with yogurt & berries.
The creamy, hearty oats, topped with tangy greek yogurt, deliciously ripe blackberries and a drizzle of maple syrup is an absolutely winning combination. And, not to mention, nutritious and full of fiber. Win.
oatmeal with yogurt & berries
recipe notes: I like to cook my oats over the stove, the old-fashioned way. It takes about 10-20 minutes, but it’s an easy 10-20 minutes during which you can make some coffee and pack your lunch while it cooks. I’ve also made the oatmeal the night before, kept it in the fridge then just re-heated in the morning. Alternatively, you can make the oatmeal in the microwave. For you gluten-free folks out there, I like Bob’s Red Mill Gluten-Free Rolled Oats. For the yogurt, I like plain greek yogurt, but I’ve also had this with plain regular yogurt and it’s also delicious.
2 cups water
1 cup oats
1/4 cup yogurt
handful of blackberries
drizzle of pure maple syrup
1. cook the oatmeal: Bring 2 cups of water to a boil. Stir in oats. Reduce to a simmer. Cook, stirring occasionally, until it is the consistency you like.
2. top the oatmeal: One it’s done, place half the oatmeal in a serving bowl, top with yogurt, berries and maple syrup.
source: anna maria original
– with strawberries & chocolate, super simple roasted apples or bananas, walnuts & brown sugar
– I also like to top with: a dollop of crunchy peanut butter + a dollop of raspberry jelly + a splash of milk