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Author Notes: For years I drowned my morning oatmeal in brown sugar. There’s nothing wrong with brown sugar but I couldn’t shake the feeling that my morning bowl of oats wasn’t any different from the Saturday morning cartoon cereals of my Texas youth.
That’s when I came across the idea of adding yogurt. Yogurt has elevated my go-to morning meal, making it creamier, smoother and richer without the need to double down on sugar. Now before you go adding whatever yogurt you have in your refrigerator to your oatmeal tomorrow morning, there are a few things you should know:
Instant oatmeal works best (yes, really). Before you look down on me, know that I have tried this recipe many different ways, using various kinds of oats as well as different flavors and brands of yogurt. When made correctly, instant oatmeal is less chewy, less fibrous and instead of fighting against the yogurt, it binds with it—resulting in a creamier and more enjoyable texture. Secondly, choose a yogurt with real fruit. Yogurt that has real fruit flavor will fill the void left behind by not using sugar. Stick to fruit flavors commonly found in oatmeal like strawberry and blueberry and avoid vanilla (vanilla sours with heat), plain yogurt, and acidic flavors like lemon or lime. I highly recommend using Dannon’s Greek Light and Fit yogurt which can be found in most grocery stores.
cup instant oatmeal
packet real-fruit yogurt
- Combine oats with water in a microwave safe bowl.
- Follow the heating instructions found on the oatmeal container (usually around a minute and a half in the microwave).
- Let your oatmeal cool for about 20 seconds. Add the single serving container of yogurt (5 to 6 oz.).
- Add water as needed to create a smooth consistency.
- Add cinnamon to taste, stir.
- Serve medium-warm.