I wanted to share this recipe that I have been eating for breakfast since Audrey was born. It’s quick, delicious, and really nourishing. The original recipe was from Good (Cheap) Eats, and I doubled it and made a few modifications.
This recipe is really easy to modify to your tastes. Use flavoured yogurt, almond or other nut milk, different sweeteners, and whatever berries you prefer. I cut it into 12 portions and freeze it to have breakfast for the week. It reheats really well!
PC Greek yogurt – cheap, and delicious
Costco is the best place to get vanilla
Dry goods – Oats, sugar, salt, baking powder
Wet goods – Eggs, milk, oil, yogurt
Combine with raspberries and chocolate chips
Bake! It doesn’t come out this green, I’m not sure what happened to this picture.
- 6 cups old-fashioned oats
- 1/4 cup brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
- 2 cups Greek yogurt
- 1 cup milk
- 1/4 cup oil
- 2 teaspoon vanilla
- 4 eggs
- 4 cups raspberries
- Preheat the oven to 350°.
- Grease a 9×13 inch glass baking dish
- In a large mixing bowl, combine the oats, sugar, baking powder, chocolate chips, and salt.
- In a second mixing bowl, whisk together the Greek yogurt, milk, oil, vanilla, and eggs.
- Pour the wet ingredients onto the dry, and add the raspberries.
- Fold gently to combine.
- Spoon the mixture into the prepared pan.
- Bake for 45 minutes or until golden.
- The oats and Greek yogurt provide a good dose of protein
- Raspberries are a great source of vitamin C, Folate, and Fibre
- Oats are great for nursing moms – they promote milk production