By Dane Feldman
Photo by Dane Feldman.
While I try to eat healthy on a daily basis, I do know a fair amount of people who like to diet during the week so they can eat and drink whatever they please on the weekends. For those of you who prescribe to binging a bit on the weekends, Memorial Day left you a shorter week to recover from weekend binging.
With that in mind, I came across some pretty great imagery of something called overnight no-cook fridge oatmeal while I was working on the BTR Pinterest page and thought I would give it a shot. For some reason, there was no recipe included, so I improvised a bit.
Prep time: 8-10 hours
What you’ll need:
1 mason jar
1/2 cup organic toasted oats, rolled oats, or steel cut oats
1/2 cup Greek yogurt
1/2 large banana
1/4 cup blueberries
1/2 cup unsweetened almond milk
1 tsp. brown sugar
Pour the oats into the mason jar followed by the yogurt. Put the fruit in and pour in the milk. Mix in a teaspoon of brown sugar with a spoon so that the yogurt and milk can coat the oats as well as the banana and the blueberries. Top with almonds. Seal the jar and put it in the fridge overnight. Wake up, eat, and enjoy!
I used organic toasted oats and non-fat Chobani pomegranate, which has real pomegranate seeds. I didn’t think to grind the almonds, mostly because I like them whole, but doing so would probably go nicely.
Given the fact that this was the first time I tried this, I actually surprised myself with how much I enjoyed it. It tasted a bit to me like a variation of parfait, but it was even more filling (and much less fattening). Leaving the bananas in the mixture overnight gives them a slightly caramelized texture, which I hadn’t previously considered, but definitely appreciated.
I think next time I make this I’ll try adding a bit of cottage cheese or ricotta, too.