RECIPE

Make-Ahead Chilled Oatmeal

It’s no secret that I love oatmeal. I literally eat it all year round. I do, however, like to mix it up a bit as the weather warms up and make a chilled version of my favorite breakfast food. The best part is, it’s not only super quick to toss together, it can be made in advance and stored in an airtight container in the fridge for up to 3 days. This recipe is wide open to interpretation. In fact, I encourage you to play around with your favorite dried fruits and nuts and even spices. The possibilities are endless and only limited by your imagination, so go wild!!

Ingredients

  • 1/4 teaspoon cinnamon
  • 1/2 nonfat Greek-style yogurt
  • 1/2 cup rolled oats, raw
  • 1 teaspoon honey, brown rice syrup,  agave nectar or maple syrup (optional)
  • 1 tablespoon almonds, coarsley chopped
  • 1 tablespoon raisins, cranberries or your favorite dried fruit

Preparation

In a small bowl, stir together the yogurt, oats, cinnamon and honey. Fill a mason jar (or any small airtight container) with the mixture.

Top with nuts and raisins. Tighten the lid on jar and refrigerate for 1 hour or up to 3 days in advance. Serve chilled.

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Rachael Ray