This is such a delightful breakfast option. It includes a healthy balance of proteins, carbohydrates, and fats and is healthy to boot! The beauty of this recipe is that you actually make it the night before so the oats can soften. Why is this so awesome?!?!? Because when I wake up in the morning my breakfast is already made! I usually make this when I know my next day will be crazy-busy. It’s a great on-the-go breakfast too. The way all the flavors and textures meld together is so yummy! I love that I can choose from a variety of yogurt options (which is bound to please almost everyone). One morning I can have raspberry, another morning I can go for peach, and I can even have key lime pie for breakfast! This recipe is very adjustable in that it’s easy to reduce some yogurt and add cottage cheese and/or oats (if going for more protein at breakfast). You’ll have to give this a try and let me now how you like it. I’m willing to bet that most of you will enjoy having a recipe like this in your breakfast rotation.
Breakfast in a Bowl
Adapted from Jillian Michaels, “Making the Cut”
6 oz. non-fat yogurt (such as Yoplait Light)
1/3 cup cottage cheese
1/4 cup rolled oats, uncooked
1 Tbsp. slivered almonds
1 tsp. vanilla extract
Pinch of Allspice (don’t use too much or it will be too strong)
Combine all ingredients together and refrigerate overnight. (This will soften the oats.) Serve straight from the fridge.
Fat: 6.2g (1.4 = Sat)