No-Cook Overnight Oatmeal with Chia

I love oatmeal but I'm not very fond of the instant packs so I find that I don't have it as often as I'd like since the mornings are always so rushed and usually involve me yelling at one child or another at some point (or many points).  So when I came across this recipe on the Betty Crocker website and saw that it was a make ahead, I HAD to try it. Plus, it  contained my then-new obsession, chia seeds AND was no cook! Practically perfect in every way!

I was a little leery of the no-cook part in all honesty...I thought, "How could uncooked oatmeal taste good? And not be all chewy and hard and gross?".  Well, it works.

The possibilities for this small but mighty recipe are ENDLESS...I tried out a few versions and I'll list them within the recipe but truly it can go as far as your imagination, and palate will take you. If you try some of your own variations, please share in the comments. We'd love to hear them!

~Leah

No-Cook Overnight Oatmeal with Chia

Recipe Type: Breakfast

Author: Leah (adapted from Betty Crocker)

Prep time: 8 mins

Cook time: 8 hours

Total time: 8 hours 8 mins

Serves: 1

Ingredients

• Base Recipe


• 1/4 c old fashioned oats


• 1 tsp chia seeds


• 6 oz. yogurt (any flavor, see below for suggestions)


• Cranberry Almond


• vanilla yogurt


• 1/2 tsp. pure almond extract


• dried cranberries


• slivered almonds


• Apple Crisp


• vanilla or apple pie/apple crisp yogurt


• chopped Granny Smith apples


• 1/2 tsp. cinnamon


• chopped walnuts


• Pina Colada


• vanilla, coconut, or pineapple yogurt


• pineapple tidbits


• shaved coconut

Instructions

1. Stir oats and chia together then yogurt (or yogurt and milk if using Greek yogurt -- see notes) in half-pint canning jar (or other resealable container).


2. Cover; refrigerate about 8 hours. When ready to serve, sprinkle with toppings.

Notes

Feel free to use greek yogurt also, but bear in mind that it makes it a lot thicker... so use 1/4 cup greek yogurt and 1/3 cup milk or almond or coconut milk to thin it.

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Greek Yogurt Pancakes

I've been a little obsessed with Greek yogurt lately. I started buying it to mix into my morning smoothie with frozen fruit, almond milk, and kale. Then I discovered it was pretty handy to have on hand for use in recipes that called for sour cream or mayonnaise. I cleaned out the fridge the other day and had four containers in varying degrees of fullness.

Perhaps this speaks more to me being a total space cadet at the grocery store than having a yogurt obsession.

Anyway, in an effort to use up some of my collection I went searching on Pinterest for Greek yogurt recipes. And with my husband traveling on business, I was already halfway to breakfast-for-dinner for me and the kids.

Enter THE pancake.

The gorgeous pictures grabbed me right away, but the delicious recipe is the reason I can't stop thinking about these pancakes. You must try. And if you are a pancake connoisseur like me, you'll be wanting to make room in the fridge for some yogurt.

~Erin

Greek Yogurt Pancakes

Author: Erin (adapted from Julia's Album)

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 1/4 c. flour


• 1/4 t. salt


• 2 t. baking powder


• 1 t. baking soda


• 1/4 c. sugar


• 3 T. butter, melted and slightly cooled


• 3 eggs


• 1 1/2 c. plain, non-fat Greek yogurt


• 1/2 c. milk

Instructions

1. Whisk together flour, salt, baking powder, and baking soda in a large bowl.


2. Stir together sugar, butter, eggs, and yogurt.


3. Add liquid mixture to dry ingredients and mix until combined.


4. Spray or butter the pan or griddle.


5. Spoon batter onto pre-heated surface. Allow to cook until bubbles burst on the surface of the pancake, leaving small holes. Flip and cook till golden brown.


6. Serve.

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