Recipe: Weight Watchers protein breakfast
I’m not a food blogger by any stretch of the imagination, but I thought if I enjoyed this, maybe you would too. Since I’ve been doing Weight Watchers, I’ve been exposed to a wealth of new ideas and recipes and my friend Marni shared this one with me for what is called refrigerator oatmeal. I KNOW – the weirdest name ever. A quick survey of the internet confirms that this is, in fact, what it is called.
I live for breakfast – coffee is what gets me out of bed in the morning. But I also like to eat something high in protein to keep me full and from crashing midway to lunch. I recommend this recipe to people who love plain Greek yogurt and want to spice it up a bit. Think of this less as oatmeal, and more like a base yogurt recipe to add in whatever other flavors your little heart desires. Grab a few jars (mason, if you’re hipster inclined) and make a week’s worth in advance for easy breakfast-on-the-go.
The oatmeal and chia seeds provide a ton of texture (not to mention protein and fiber). I did try this with steel cut oats, but it was a little too chewy for me. Go for old fashioned rolled oats for better texture. I’ve also experimented with the ratio of milk to yogurt and I prefer it with anywhere from 1/4c. to 1/2 c. of milk. Experiment as you will.
- Mix together your dry ingredients – chia seeds and oatmeal.
- Add milk and yogurt.
- If you have a lid for your jar, put it on and shake vigorously. Otherwise, just stir it up, but be sure to get all the little chia seeds that want to clump at the bottom.
- Add in honey and fruit (optional).
- Refrigerate overnight.
Feel free to add any fruit of your choosing. I like to toss in bananas, blackberries, blueberries, strawberries. You get the picture. And since all of those are zero smart point foods at Weight Watchers, the more the merrier. I suppose you could also do some kind of green smoothie type action if you’re so inclined.
Weight Watchers side note: the points value will shift depending on the amount of milk, as well as what type of milk you use. Generally, though, this recipe ranges from 5-8sp.
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