Cooking oats on the stovetop is completely unnecessary when you use this technique to soak your oats. Antioxidant-rich pomegranate juice gives the oats a hint of pink, yogurt adds protein and a grated apple lends texture and sweetness. Topping your bowl with brilliant purple blackberries and some crunchy walnuts makes a meal that satisfies.
- 1 cup (156g) rolled oats
- 1 cup (240mL) pomegranate juice
- 1 cup (240mL) plain 0% Greek yogurt
- 1 medium apple, grated
- 1/4 cup (28g) walnuts, chopped
- 1/2 cup (120mL) fresh blackberries
- 1 tablespoon (15mL) maple syrup
In a 3–4 cup storage container, place the oats and stir in the pomegranate juice. Add the grated apple and stir, then cover tightly and refrigerate overnight. If you prefer your oats warm, microwave the container for two minutes the following morning; oats can also be served cold. Stir in the yogurt just before serving.
Portion 3/4 cup of the oat mixture into each of four bowls. Top each serving with a tablespoon of walnuts and 1/4 of the blackberries and drizzle with maple syrup. Serve immediately.
Serves: 4 | Serving Size: 3/4 cups of oats, plus 2 tablespoons toppings
Nutrition (per serving): Calories: 223; Total Fat 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 1mg; Carbohydrate: 29g; Dietary Fiber: 5g; Sugar: 8g; Protein 5g