Okay, friends. This isn’t so much an actual recipe, as it is simply a post to share with you a different, easy breakfast idea. I posted about yogurt oats recently on Instagram and shared the story about how Mark used to make these when we first met (well, not exactly like this, as it was during our pre-vegan days).
Each morning while making his lunch and snacks for the day, Mark would pour a serving of inexpensive, store-brand yogurt into a to-go container and stir in some oats. Usually he ate it as an afternoon snack, but sometimes it was breakfast, or pre-workout fuel, or even dessert. As a pretty serious weight lifter, he says the idea of adding oats to yogurt occurred to him simply as an easy way to get more calories (and to have something quick he could eat at work).
When we started dating, I picked up the yogurt oats habit, too. In case you haven’t heard me gush about this before, I’m a sucker for creamy foods like yogurt, pudding, ice cream, etc. Fast-forward a few years, we ditched dairy yogurt and learned about the sensation that is overnight oats! Overnight oats are similar, of course, but usually made with plant milk and chia seeds and aren’t quite as thick and creamy.
Randomly last week I decided to revisit our old friend yogurt oats, and now I’m hooked all over again! To be more specific, I’m hooked on Forager’s plain yogurt mixed with oats.
If you’ve ever had Forager’s products, you know how great they are. Their plain cashew yogurt tastes JUST like the plain, dairy Greek yogurt Mark and I were eating so much of in the period right before we went vegan [shudders]. The texture of their cashewgurt, though, tends more toward kefir, in my opinion (not that I’m complaining). But something magical happens as soon as you stir in oats. I’m no scientist, so I won’t try to sound all geeky here or anything. I won’t ponder the likely cause, like starch bonding with fat molecules or whatevs. All I know, is that it’s a creamy dream! The yogurt softens the oats faster than milk does, and the oats provide the loveliest, chewy texture. It’s awesome sort of in the same way rice pudding is awesome.
Sweeten your yogurt oats however you like or just embrace the tang of plain yogurt. Add any and all toppings you can dream up – berries, chopped fruit, seeds, coconut, granola, spices, cereal, jelly, nut butter…
Just look at that thick and creamy yogurt below! I know some of you understand being this excited over little things like thick and creamy yogurt. 🙂
I hope you enjoy the magical simplicity that is Yogurt Oats. If you try them, share a photo with me on insta @myquietkitchen, send me a message, or comment here on the blog to share your version!
Two-Minute Easy Vegan Yogurt Oats
- 1/2 cup rolled oats
- 3/4 to 1 cup Forager plain or other vegan yogurt
- sweetener of choice, such as maple syrup, agave, stevia, monk fruit (to taste)
- 1/2 tsp vanilla extract, optional
- fresh fruit, nuts, seeds, as desired
- Stir oats and yogurt together. Add sweetener, if using, and any toppings you like. Yogurt oats can be made the night before, similar to overnight oats, or mixed just before serving.