By Brielle Adams
In a small pan over medium-low heat, lightly toast the rolled oats for 3-4 minutes until they are golden brown and fragrant. Stir frequently to avoid burning. Remove from heat and let cool.
Wash the mixed berries (strawberries, blueberries, raspberries) thoroughly under cool water and pat dry with a paper towel.
In a glass or bowl, add half of the Greek yogurt (85 g) to form the first layer.
Top the yogurt with half of the toasted oats (15 g) and a drizzle of half the honey (7.5 g).
Add half of the mixed berries (50 g) on top of the honey layer.
Repeat the layers by adding the remaining Greek yogurt (85 g), followed by the remaining oats (15 g), a drizzle of the remaining honey (7.5 g), and the rest of the mixed berries (50 g).
Sprinkle the chopped walnuts (10 g) over the top layer of berries for added texture and flavor.
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This Breakfast Snack Dessert recipe is ready in 10 minutes and features plain Greek yogurt (2%), rolled oats, mixed berries (strawberries, blueberries, raspberries) and other delicious ingredients. Contains 270 calories total.
In a small pan over medium-low heat, lightly toast the rolled oats for 3-4 minutes until they are golden brown and fragrant. Stir frequently to avoid burning. Remove from heat and let cool.
Wash the mixed berries (strawberries, blueberries, raspberries) thoroughly under cool water and pat dry with a paper towel.
In a glass or bowl, add half of the Greek yogurt (85 g) to form the first layer.
Top the yogurt with half of the toasted oats (15 g) and a drizzle of half the honey (7.5 g).
Add half of the mixed berries (50 g) on top of the honey layer.
Repeat the layers by adding the remaining Greek yogurt (85 g), followed by the remaining oats (15 g), a drizzle of the remaining honey (7.5 g), and the rest of the mixed berries (50 g).
Sprinkle the chopped walnuts (10 g) over the top layer of berries for added texture and flavor.
Calories per Serving: 270
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