Greek Yogurt Oatmeal Food

GREEK YOGURT OATMEAL

Greek Yogurt Oatmeal image

Oatmeal is a great way to start a day! I have it almost every morning, so to not get bored I add different toppings and vary the ingredients I put in, always healthy and always delicious! Greek yogurt goes fantastically with hot oats and makes it creamier, adds protein, and most important of all makes a standard bowl of oatmeal phenomenal! Sprinkle with some more cinnamon, if you desire.

Provided by TableTennis

Categories Breakfast and Brunch Cereals Oatmeal Recipes

Time 10m

Yield 1

Number Of Ingredients 8

Ingredients

½ cup rolled oats
½ banana, sliced
½ teaspoon ground cinnamon
1 pinch salt
1 cup water
¼ cup Greek yogurt
2 tablespoons strawberry jam
1 tablespoon peanut butter

Steps:

Combine oats, banana, cinnamon, and salt in a microwave-safe bowl; add water and stir. Cook in microwave until water is absorbed, 2 to 3 minutes. Stir to evenly distribute cinnamon; let stand until slightly cooled, about 3 minutes.
Spoon Greek yogurt, strawberry jam, and peanut butter over oatmeal; stir.

Nutrition Facts : Calories 469.5 calories, Carbohydrate 73 g, Cholesterol 11.3 mg, Fat 16 g, Fiber 7.2 g, Protein 13.1 g, SaturatedFat 4.7 g, Sodium 272.4 mg, Sugar 35.1 g

SAVORY OATMEAL WITH GREENS AND YOGURT

Savory Oatmeal With Greens and Yogurt image

Take a break from sweetened oatmeal for breakfast and try this savory version, simple enough to prepare even on a busy weekday morning (though for that matter, it's good any time of day). With garlicky spinach and yogurt, it is a well-rounded healthy meal. Make the toasted oat and nut topping in advance and you'll be a step ahead; the quantities below make more than you'll need, so make it once and keep it on hand for up to two weeks. Regular oats take only about 30 minutes to cook and have more flavor than quick-cooking oats.

Provided by David Tanis

Categories breakfast, main course

Time 30m

Yield 1 serving

Number Of Ingredients 13

Ingredients

1/4 cup oats
1/4 cup slivered raw almonds
1/4 cup pumpkin seeds
1/4 cup hemp seeds or sunflower seeds
1/4 teaspoon salt
1 teaspoon extra-virgin olive oil
1/2 cup oats
Salt and pepper
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely diced
Pinch of crushed red pepper
5 ounces spinach leaves, about one large handful washed and drained
Plain full-fat yogurt, preferably Bulgarian yogurt, for garnish

Steps:

Heat oven to 350 degrees.
Make the toasted oat and nut topping: Mix the oats, almonds, pumpkin seeds and hemp seeds together in a small bowl with salt and olive oil. Transfer to a baking sheet and bake for 10 minutes, or just until fragrant and lightly toasted.
Make the oatmeal: In a small saucepan, bring 1 cup water to a boil, then add the oats and a pinch of salt. Reduce to a low simmer, cover, and cook for 20 minutes. Stir occasionally. Turn off the heat, cover the pot, and let steam for an additional 10 minutes.
Meanwhile, prepare the greens: Heat about 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the garlic and crushed red pepper. (The garlic should just sizzle but not brown.) Then add the greens, salt to taste, and briefly wilt for around one minute (but no longer than two); turn with tongs to evenly cook.
Place the oatmeal in the bowl, surround with greens and pan juices, and garnish with about 1 tablespoon toasted oat and nut topping. Finish with a dollop of yogurt and freshly ground pepper. Sprinkle with a little salt and a drizzle of olive oil if desired.

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