Layered oats and yogurt

Lunch, Vegetarian recipe, Meals

Oatmeal and yogurt topped with berries

Preparation: 5 minutes
Refrigeration : 8 hours
Number of servings : 4 portions

Ingredients:

  • 250 ml (1 cup) large-flake oats
  • 60 ml (1/4 cup) almonds, pecans or walnuts, chopped
  • 15 ml (1 tbsp.) flaxseed, ground
  • 750 ml (3 cups) plain Greek yogurt, 0-2 % * low FODMAP if lactose-free
  • 30 ml (2 tbsp.) maple syrup
  • 5 ml (1 teaspoon) vanilla extract
  • 500 ml (2 cups) blueberries, sliced strawberries or raspberries

Preparation:

  1. In a skillet over medium heat, toast the oats and walnuts (optional), stirring constantly, for 2 to 3 minutes, or until golden and fragrant.
  2. Transfer immediately to a bowl and allow to cool.
  3. Stir in the flax seeds.
  4. In a bowl, whisk yogurt with maple syrup and vanilla.
  5. Starting with the oat mixture, followed by the yogurt mixture and berries, divide in successive layers into four individual reusable 370 ml (1 1⁄2 t.) containers with lids or four large glasses.
  6. Place lids on or cover with plastic wrap and refrigerate for at least 8 hours, or up to two days.