Publisher Photo
Publisher Photo
This combination of yogurt, oats, fruit and nuts is a delicious alternative to standard oatmeal. "After sampling this yummy breakfast treat at my sister's, I had to have the recipe," says Susanne Melton of Mission Viejo, California. "It's healthy, quick to make—and tastes so good
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 cups (16 ounces) fat-free vanilla yogurt
  • 1 cup quick-cooking oats
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup slivered almonds, toasted
  • 2 medium firm bananas, sliced

Directions

In a bowl, combine the yogurt, oats, pineapple and almonds; cover and refrigerate overnight. Serve with sliced bananas. Yield: 4 servings.
Originally published as Fruit 'N' Oat Yogurt in Light & Tasty August/September 2003, p14

Nutritional Facts

3/4 cup: 370 calories, 10g fat (1g saturated fat), 2mg cholesterol, 85mg sodium, 58g carbohydrate (0 sugars, 5g fiber), 13g protein.

  • 2 cups (16 ounces) fat-free vanilla yogurt
  • 1 cup quick-cooking oats
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup slivered almonds, toasted
  • 2 medium firm bananas, sliced
  1. In a bowl, combine the yogurt, oats, pineapple and almonds; cover and refrigerate overnight. Serve with sliced bananas. Yield: 4 servings.
Originally published as Fruit 'N' Oat Yogurt in Light & Tasty August/September 2003, p14

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