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Hot Mornings, Cool Breakfast

July 2, 2012

When summers roll around in New York, I know what to expect in the mornings.  Humidity so thick you can cut with a knife, oven like subway stations and the putrid smells of garbage that has been sitting too long on the streets, bring it on.  I know that at the end of my 15 minute commute to work through all of that, I have a bowl of cold and refreshing oatmeal waiting for me.

Cold oatmeal?  It’s not quite what you think.  This particular type of oatmeal was introduced to me last year by a coworker and only this summer did I catch on to the simplistic beauty of this no-cook delicious take on the traditional hot breakfast that we have come to associate with winter.

The main ingredients are simple:  fat-free Greek yogurt, non-fat/low-fat milk, rolled oats, chia seeds for a bit of texture.  From there, you can add in whatever else suits your fancy.  Bananas?  Why not!  Strawberries?  Surely!  And I have even seen a recipe for a chocolate banana oatmeal.  How can you resist?  The particular combination that I am obsessed with right now is blueberry and maple syrup.

If you think the ingredients are simple, the process is even simpler.  A day or two before, I would mix the ingredients in a portable container and let it sit in the fridge until I am ready to eat.  And yes it’s really that simple.  Just because it’s over 90 degrees outside does not mean that I have to forgo a healthy breakfast.  Go ahead and give it a try.  It’s so good that you might think it’s dessert!

No-Cook Oatmeal – Maple Blueberries

Serving 1

  • 1/4 cup rolled (not instant or quick) oatmeal
  • 1/4 cup non-fat Greek yogurt
  • 1/3 cup non-fat/low-fat milk
  • 1 1/2 teaspoon chia seeds
  • 2 teaspoon good quality maple syrup
  • Handful of ripe blueberries

1.  Mix all the ingredients in a small container and combine well.

2.  Refrigerate for up to 2 days and enjoy!

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