We’ve always been told that breakfast is the most important meal of the day but let’s be honest…first thing in the morning is almost always the most hectic time of day, too! Making something to eat for breakfast the night before, when you might have a few extra minutes, is a lifesaver during the early morning rush. My favorite thing to make and have ready for myself is overnight oatmeal. When I first start reading about overnight oatmeal, I have to admit I thought it was a weird concept. But, when I decided to give it a try, I realized I really liked it and there were SO many different flavors that you could make.
The newest one I have been making is Peanut Butter and Jelly Overnight Oatmeal. I love it because it reminds me of having a PB&J on white bread back when I was a kid. However, I can make it with ingredients that are healthier for me and still taste delicious. Mountain High Yoghurt can be added to many different recipes in exchange for butter, sour cream or mayo, while still leaving your food tasting great! Add to cakes, muffins & breads in place of butter, add granola and fruit to make a parfait or add fruit and a little honey to it, freeze it and have some yummy frozen pops for dessert. So many different things you can do with yummy yoghurt!
Add oats, Mountain High Plain Yoghurt (I used Fat-Free), salt, stevia (or sweetener of choice), peanut butter, jelly and almond milk to a bowl or container. If you use a bowl with a lid then you only have to dirt one dish!
Mix until everything is incorporated. If you’ve never made overnight oatmeal you’ll notice that at this point, the oatmeal is very “soupy”. Don’t worry…having it overnight in the fridge will allow the oats to soak up all the liquid and soften. I promise it will be yummy in the morning!
Add your overnight oatmeal to a glass jar (I like to use small mason jars or the plastic containers you get at the grocery store with a lid that fits on it. Easy to use & clean! Place in the refrigerator overnight (or at least 1-2 hours so the oats absorb everything and get soft). That’s it…super simple & VERY tasty! You can add a little more peanut butter and jelly on top or eat it just as it is!
Are you asking asking yourself why in the world I keep spelling yoghurt with an H? I wondered why Mountain High Yoghurt spelled it like that too and then I learned that spelling it with an H is how it is spelled in many European countries. The founders of Mountain High Yoghurt have been making it the Old World way since the 1970’s (basically letting it turn into yoghurt while sitting in the cup) so they decided to spell it how it was spelled long ago. Plus, today you can think of the H as standing for “healthy lifestyle”!
You can buy Mountain High Yoghurts in Plain or Vanilla (Original Style, Low-Fat, or Fat-Free). Check out their website for recipes, tips & crafts that you can make with the yoghurt tub (don’t throw it away…recycle or upcycle it!). You can also find them on social media: Pinterest | Facebook | Instagram
- 1/4 cup Mountain High Plain Greek Yoghurt
- 1/2 cup Unsweetened Almond milk (or you can use lowfat milk)
- 1/2 cup Old Fashioned Oats
- 1 Tablespoon Natural Peanut Butter
- 1 Tablespoon Jelly
- Pinch of salt
- Sweetener to taste (I used stevia and use it sparingly. You can always add a little more in the morning)
- Add all ingredients into a bowl/container and mix well. Add a lid or transfer to a container with a lid. Refrigerate overnight for best results. If you can't wait overnight, Give at least 1-2 hours for the oats to soak up all the liquids.
- In the morning, you can either eat cold or heat in the microwave (I like it in the middle...not too cold, not too hot)
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