The first time I ate oatmeal was in elementary school. It was a blob of sticky goo on a faded green plastic tray. It had no flavor, but it was free. Oatmeal day was the day I skipped breakfast. When I became a mom I bought the oatmeal packets with the seasonings included that are done in a minute. These were good, especially in winter, plus they are easy to pack for on the go breakfast at work.
The FASTer Way introduced me to overnight oatmeal. I had seen these on Pinterest but never stopped to look into them. I am happy to report that my taste buds have really enjoyed the different flavors I am creating. Who knows these may be out there already, but they are new and improved to me.
Carb cycling through the week to help with fueling my body, hormone health and to help burn fat, oatmeal is a go to breakfast (breaking fast – I practice intermittent fasting) on regular carb days. The overnight part I sometimes do. I normally prep in the morning about 6am and do not eat until about 10 a.m.; the oatmeal is ready and delicious.
My secret to the flavors is adding in Greek yogurt or fruit cups. I buy the no sugar added fruit cups or the Greek yogurt with no added sugar, sometimes dairy free. There are so many brands of yogurt, find your favorite and start mixing. Plus I always add in my protein. I used vanilla for this. Try the chocolate protein with some melted peanut butter and you have a giant bowl of dessert, the no bake oatmeal chocolate cookie. Out of this world too.
1/2 cups dry oatmeal
1 Banana Cream Greek Yogurt
1/4 tsp vanilla
1/2 cup or more of almond milk
1 serving of your favorite vanilla protein
1/2 banana sliced
cinnamon, granola and chopped nuts optional
Mix all ingredients except toppings in a glass bowl or mason jar. Seal and place in refrigerator. Ready in about 4 plus hours. I heat mine for about 45 seconds in the microwave. I top it with banana and nuts. You can eat cold or hot. Granola would be a great add on too.
Enjoy and happy cooking
My Fitness Pal Nutrition Facts: Calories 552, Fat 19, Net Carbs 55, Protein 39
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