My husband and I love this recipe! It is really good with fresh or thawed frozen fruit (usually blueberries). I discovered this recipe in Jillian Michaels, "Making the Cut" along with many other great recipes. We have developed some modifications - I add 1/2 teaspoon Cinnamon, 1/4 teaspoon All Spice and depending upon whether I use plain or sweetened yogurt I add up to 1/4 cup Splenda and I always double the vanilla.
I really enjoyed this. It's so easy to mix up the night before. It's just me that will eat this, and I enjoyed the leftovers, too. Thanks.
This is a very healthy way to start the day! I really liked how the steel-cut oatmeal blended into the mixture so perfectly. It's a nice combination and very filling. I halved the recipe and have two big servings for my breakfasts. Thanks!
Another fantastic FLKeysJen recipe that has been proudly added to my Best of 2013 cookbook! I used Nanyc's plain whole milk yogurt and instead of allspice I tested: Scottish Mixed Spice. I will be making this *often*!! It is tasty, easy, and very healthy. Only alteration was to add a drizzle of local clover honey on top and the almonds were roasted first. Very adaptable, too! Made for Veg Tag/August.
This was great and filling this morning for breakfast! I used a container of vanilla nonfat yogurt so I didn't add in the vanilla then used wheat bran in place of the oats (1/4 cup) and put some almonds on top with the allspice. I tasted great! I love vanilla and the hint of spice was a great addition. Thanks for posting, Jen!