ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peaches-and-Cream Refrigerator Oatmeal

Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Hands-on time 20 mins
Total time 8 hrs, 20 mins
Yield

Makes 6 servings

Make these jars of oatmeal a day ahead for a delicious grab-and-go breakfast. The fruit is ripe for riffs, so feel free to mix in fruit, nuts, or anything else you've got in your fridge.

Ingredients

  • 2 cups uncooked regular oats
  • 1 cup low-fat yogurt
  • 1 cup fat-free milk
  • 1/2 cup chopped fresh peaches
  • 6 (1-pt.) canning jars
  • Chopped fresh peaches, nectarines, or oranges
  • Honey

Nutrition Information

  • calories 180
  • fat 2.7 g
  • protein 7.1 g
  • carbohydrate 33.3 g
  • fiber 3.4 g

How to Make It

  1. Stir together uncooked oats, yogurt, milk, and 1/2 cup chopped fresh peaches. Spoon into canning jars. Cover with metal lids, and screw on bands. Shake until combined (about 30 seconds). Chill 8 to 12 hours. Top each serving with 1/4 cup chopped fresh peaches, nectarines, or oranges and 1 tsp. honey.

The Slim Down South Cookbook, Oxmoor House, 2013