In this satisfying, on-the-go oatmeal recipe, protein-rich Greek yogurt, crunchy pecans and sweet berries make this the perfect healthy breakfast. Short on time in the morning? Try our overnight oatmeal variation.
Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.
Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
1 1/2 cups
291 calories; protein 9g; carbohydrates 48.6g; dietary fiber 6.4g; sugars 17.6g; fat 8.3g; saturated fat 1g; cholesterol 1.4mg; vitamin a iu 44.9IU; vitamin c 7.3mg; folate 27.4mcg; calcium 61mg; iron 2.2mg; magnesium 128.9mg; potassium 298.4mg; sodium 164.9mg; thiamin 0.3mg; added sugar 9g.