⅔ cup rolled oats, not instant
½ cup Cabot Lowfat Vanilla Bean Greek Yogurt or Cabot Triple Cream Vanilla Bean Greek Yogurt
⅔ cup low-fat (1% milk)
1 teaspoon ground cinnamon
⅛ teaspoon Kosher salt
1 small apple, finely diced
2 tablespoons dried cranberries
2 tablespoons chopped pecans
Prep: 10 mins | Total: 10 mins
COMBINE in a medium bowl the oats, yogurt, milk, cinnamon, salt, diced apple and cranberries. Mix well to combine. Divide the mixture between 2 serving dishes or jars.
REFRIGERATE for 8 hours or overnight.
TOP with chopped pecans before serving.
*Nutritional facts based on Lowfat Vanilla Bean Greek Yogurt
Recipe and photo courtesy of Caroline Hurley.