Overnight
oatmeal
Th is overnight oat pudding
makes a healthy breakfast easy
By MELISSA D’ARABIAN
Associated Press
The trick to making a nutritious break-
fast a daily habit is never being more than
60 seconds away from something healthy.
Because in the morning rush, it’s too easy
to grab something unhealthy.
Lately, my go-to quick and healthy
choice has been oat pudding, mostly be-
cause my kids love it. But I also like the
staying power the complex carbs and fi-
ber have to keep us feeling full. Oats or
oatmeal (plain, not the flavored quickie
pouches), are on just about every list of
heart healthy foods, as it has a nice dose
of both soluble and insoluble fibers. Oats
also bring a few grams of protein to the
party, while having less than a gram of
sugar.
Even non-instant rolled oats are real-
ly only a few minutes away from being
cooked into the iconic breakfast porridge
I grew up eating (at the insistence of my
grandma). But sometimes 5 minutes feels
about 4 minutes too long, at least at our house.
And more to the point, my family doesn’t all
love oatmeal as much as I learned to.
Oat pudding solves these problems.
And more.
Oat pudding is made the night before
(and only takes a few minutes), and can be
customized to your tastes. It’s easy to add
almond butter, cocoa powder, maple syr-
up, berries, cinnamon, applesauce, fresh
or frozen fruit, shaved coconut, or what-
ever else you enjoy.
The key is to mix about equal parts oats
and liquid, add the flavorings, then let the
pudding rest in the refrigerator for at least
an hour and up to 48 hours. Pull the pud-
ding out of the fridge, top with any extras
(like fruit, nuts, honey or maple syrup)
and enjoy. Or pop in the microwave for
a minute for a warm pudding. Easy. And
so much better than grandma’s big pot of
sticky porridge.
AP Photo/Matthew Mead
You can enjoy overnight
oatmeal pudding cold
or hot.
Overnight Cherry-Chocolate Chip Oatmeal Pudding
Start to fi nish: 10 minutes, plus chilling
Servings: 2
1/2 cup plain low-fat Greek yogurt
1/2 cup low-fat milk
1 1/2 tablespoons cherry jam
2 teaspoons chia seeds (optional)
1/8 teaspoon vanilla or almond extract
1 tablespoon mini chocolate chips
1/2 cup rolled oats or oatmeal (not instant)
2 tablespoons slivered or sliced almonds,
toasted
Directions:
1. In a medium bowl, whisk together the
yogurt, milk and jam until smooth.
2. Add the chia seeds, vanilla, chocolate
chips and oats and mix until well blended.
3. Cover and chill for at least 1 hour or
up to 2 days. To serve, top with toasted al-
monds.
Nutrition information per serving:
250 calories; 70 calories from fat (28
percent of total calories); 8 g fat (2.5
g saturated; 0 g trans fats); 10 mg
cholesterol; 34 g carbohydrate; 3 g
fi ber; 18 g sugar; 11 g protein; 50 mg
sodium.
Food Network star Melissa d’Arabian is an
expert on healthy eating on a budget. She
is the author of the cookbook, “Supermar-
ket Healthy.” www.melissadarabian.net
AP Photo/Matthew Mead
Overnight cherry chocolate chip oatmeal pudding makes a quick and easy breakfast.
14 | March 12, 2015 | coastweekend.com