Strawberries and cream might be one of my all-time favorite combinations. There is something about it that immediately makes me think of warm weather, childhood, and happiness, so this breakfast is one that always brings a smile to my face. Top it with some maple syrup or brown sugar if you want added sweetness and almonds for crunch and extra protein.
1cuprolled oats (use wheat/gluten-free, if needed)
1cuplow fat plain yogurt (or use any variety)
1cupstrawberries, fresh or frozen,sliced
1/4cupmilk (use any kind you have)
1tsp.vanilla extract
Instructions
Combine all of the ingredients in a 20 oz. or larger jar or container with a lid. Mix well and refrigerate for at least 6 hours. Serve either cold or microwave to heat it up.
Notes
Do Ahead or Delegate: Slice and refrigerate the strawberries.Scramble Flavor Booster: Top the oatmeal with some maple syrup or brown sugar and chopped almonds.Tip: If you’re using frozen strawberries, let them sit out at room temperature just long enough that you’re able to slice them.Nutritional Information Per Serving (% based upon daily values): Calories 138, Total Fat: 3g, 4%; Saturated Fat: 1g, 6%; Cholesterol: 5mg, 2%; Sodium: 51mg, 2%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 3g, 11%; Sugar: 7g; Protein: 7gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!