Reverse Parfaits (Overnight Steel Cut Oats)

 By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

 

I know this is not the most original recipe in the world, but I couldn’t have an oats and dairy week here at HH and not include my beloved Overnight Oats.  Overnight Oats have been a staple in my diet since I decided I like oats.  Fun fact, I used to HATE oatmeal, I almost can’t even believe it now.  Steel cut oats were the doorway to my now love of all things with oatmeal.  Once I tried them I was hooked on them, I immediately fell in love with how hearty, chewy, and nutty they were.  Well it’s just like me to fall in love with a food that takes 30 plus minutes plus to cook.  Even the quick cooking steel cut oats take 9-10 minutes to be ready.  In graduate school I used to wake up early just to make a bowl, ask me why I didn’t make a big pot and eat it all week long?  I have no idea.  Eventually I developed a taste for all things oats and my enthusiasm for waking up early to cook steel cut oats faded, that is until I found out about overnight oats! I remember the first time I tried to make steel cut overnight oats; I was literally excited and nervous like a little kid.  Could my favorite steel cut oats really return to my life in a convenient refrigerator cooked form?  I googled and googled and googled but found little proof that it would actually work.  I figured the worst I had to lose out on was ¼ cup of quick cooking steel cut oats and ½ cup of milk.  I was so excited when it worked I posted this recipe, which was, to say the least, sloppy looking, but despite my lacking photography skills I had to share it because it was SOOOOO good.

I call these parfaits reverse parfaits because the steel cut oats are substituted for granola and the yogurt is layered on top instead of on the bottom.  I love this because the creamy texture of the yogurt compliments the chewiness of the oats perfectly.  Greek yogurt and milk also provide a filling protein punch to compliment your hearty portion of steel cut oats to make for a filling breakfast.

Here is what you will need to make your own-

Ingredients:

• ¼ cup quick cooking steel cut oats
• ¼ cup frozen fruit of choice (I recommend strawberries or peaches because as they defrost they get syrupy, naturally sweetening your oats.)
• 3-4 drops stevia (or a tsp or more of honey depending on your desired sweetness level)
• ½ cup milk (I use nonfat but whatever will work)
• ½ cup Greek yogurt (I like nonfat vanilla)
• ½ cup fresh fruit topping of choice

 Directions:

1.  Combine oats, frozen fruit, stevia, and milk in a small bowl.  Place in the refrigerator and let “soak” overnight or for 6-8 hours.
2. Top with Greek yogurt and fresh fruit.
3. Enjoy!

(Nutrition Facts are for one serving using 1/4 cup frozen strawberries and 1/2 cup blueberries)

I’ve had so much fun this week participating in the Oats and Dairy challenge (see Broccoli Cheddar Oatmeal Bake, Oatmeal Crust Breakfast Pizzas, and Tropical Oatmeal Smoothie), hosted by the Quaker  Oats Center for Excellence and the National Dairy Council.  As I mentioned earlier this week the combination of oats and dairy provides fiber, protein, and 9 key nutrients! You can learn more about the power of the superfood combination of oats and dairy here.  Hopefully you’ve gotten some great recipe ideas to try out and incorporate as a regular part of your diet. Be sure to check out the entries by other Reduxers below, they look delicious!