Overnight Frig Oatmeal Yogurt Parfait

Originally from: http://fruits.com/tropical-overnight-oatmeal/
As originally seen in the Costco Connection magazine.

Ingredients:
•⅔ cup old fashion oats, uncooked
•⅔ cup non-fat milk
•⅔ cup non-fat Greek yogurt
•⅛ tsp ground allspice
•1 cup fresh Del Monte Gold® Extra Sweet pineapple chunks
•1 medium Del Monte® banana, sliced
•2 Tbsp sliced almonds

Directions:
Mix oats, milk, yogurt and allspice in two bowls or glass jars. Cover and refrigerate overnight. Just before serving, add pineapple, banana and almonds.

Hot Mama Grade: B-

Hot Mama Notes: I made this recipe with a cream & yogurt mixture that I had leftover from Pioneer Woman's Blueberries & Cream Yogurt recipe. I think it will be even more delicious since that recipe is made with heavy whipping cream, plain yogurt, and brown sugar. I halved this recipe to make sure I liked it. My trial will be ready tonight! :) I plan on putting in strawberries, blueberries, and slivered almonds, since that is what I have available. I don't care for bananas much, but fresh pineapple would undoubtedly be delicious. Next time! This sounds like an amazing yogurt parfait.

Updated: I do not love oatmeal.  I keep trying, but I just don't love it! :/  

Oatmeal "Muffins" - Personal-sized oatmeal in cups

Original Recipe at: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/

All information below is from the above website.  The picture below is my own.

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• 1 banana, mashed
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
• 5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
• 1/4 cup flaxseed meal*
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 3/4 cups milk (I used 1%)
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1.  Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Additional Notes:

• Use a half cup to one cup of honey in place of stevia if you don’t have any.
• Nutrition info is without any toppings.
• The batter will look RUNNY, don’t worry!
• Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
• Reheat 45-60 seconds.
• Spray the cupcake liners with nonstick cooking spray.
• Adding cream or milk over the top after warmed is very yummy!
• If you are gluten free, make sure you are using certified gluten free oats and baking powder.
• If you don’t have the stevia packets or powder only liquid, here’s the conversion chart.
• I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller.

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 32mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Using the Weight Watchers Recipe Builder Points+: 3*

HotMama Notes: I used chocolate chips for some "muffins", brown sugar for others, and brown sugar and frozen mango for a few.  By and far, the chocolate chip ones were the favorite.  Note that if you eat the "muffins" while hot that they fall apart.  We had to eat them from the wrappers with spoons since they were not staying together.  However, the next day after refrigeration, the muffins came out of the wrappers nicely and stayed together.