Saved recipe
Creamy lemon-berry oat bowl
Creamy oats topped with lemony yogurt, warm cinnamon apples, and fresh berries make a bright, filling breakfast in minutes.
20 min
2 servings
Easy
From your kitchen
Built around what you have
Used in this recipe
- rolled oats
- banana
- apple
- blueberries
- Greek yogurt
- chia seeds
- cinnamon
- lemon
- honey
- milk
Ingredients
- 1 cup rolled oats
- 2 cups milk
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- 1 apple, cored and diced
- 1 banana, sliced
- 1 cup blueberries
- 1 cup Greek yogurt
- 1 tsp lemon zest plus 1 tbsp lemon juice
- 1-2 tsp honey, to taste
- Pinch of salt (pantry basic)
Steps
- Zest and juice the lemon, dice the apple, and slice the banana.
- Simmer milk with a pinch of salt, then stir in oats, chia seeds, cinnamon, and diced apple.
- Cook, stirring often, until thick and the apples soften, 6-8 minutes.
- Stir in half the banana slices and 1 tsp honey, then remove from heat and rest 2 minutes to thicken.
- Mix Greek yogurt with lemon zest, lemon juice, and remaining honey to taste.
- Divide oats into two bowls and top with lemony yogurt, blueberries, and remaining banana.
Approximate nutrition
Per serving
Estimated from recipe quantities
510kcal
Protein22g
Carbs78g
Fat13g
Fiber13g
Chef tip
Prefer a looser texture? Add an extra splash of milk at the end; prefer thicker? Let the oats stand 5 minutes before topping.
Budget
Use whichever fruit is most affordable; frozen blueberries work well and are often cheaper than fresh.
Cleanup
Cook the oats in one saucepan and mix the yogurt topping in the serving bowls to avoid extra dishes.
Use-up
Use the whole lemon (zest and juice) and refrigerate leftover cooked oats up to 3 days; reheat with a splash of milk.
one potstovetopvegetarianbudget-friendlykid-friendlyoatsyogurtblueberries