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Serves 2 (serving size: 1 bowl)
Overnight oats are a dream breakfast. They take less than 5 minutes to prepare the night before, and all you need to do is add toppings the next morning. Steel cut oats are ideal for this method since they still retain their toothy bite even after overnight (and 2-day) soaks without getting mushy. The key to getting them to the right texture is hot milk—it needs to be hot in order to soften the oats; cold milk simply can’t tenderize them during an overnight soak. For ease, you can divide the overnight oats mixture between two separate bowls or mason jars to make morning breakfast prep even easier.
- 1 cup very hot 2% reduced-fat milk
- 3/4 cup uncooked steel-cut oats
- 1/4 teaspoon kosher salt
- 6 tablespoons plain whole-milk Greek yogurt
- 1/2 cup chopped kiwi (from 2 kiwi)
- 3 tablespoons coconut flakes (not shredded), toasted
- Calories 397
- Fat 13g
- Satfat 7g
- Unsatfat 5g
- Protein 17g
- Carbohydrate 56g
- Fiber 8g
- Sugars 14g
- Added sugars 0g
- Sodium 317mg
- Calcium 21% DV
- Potassium 11% DV
How to Make It
Combine the milk, oats, and salt in a bowl. Cover and refrigerate for at least 8 hours. Spoon half of the soaked oats mixture into a bowl, reserving the remaining half for Day 3. To serve, stir in 3 tablespoons yogurt, and top with 1/4 cup kiwi and 1 1/2 tablespoons coconut flakes. Reserve the remaining yogurt, kiwi, and coconut flakes for Day 3.