Overnight Yogurt Oats with POM Chia

Overnight Yogurt Oats with POM ChiaThe time has come for me to reevaluate the way I eat. There! I am publicly admitting it! My eating habits got WAY out of control. I’m drastically cutting my portions and shutting down a weekly dessert-fair that’s been working out of my kitchen like a clockwork for the past two years. I know, it’s a tough and cruel decision, but hey, I love my waist more than I love cakes. I think..? Bare with me here, will ya? A woman needs some encouragement during tough dieting times. Some cheering and applause would be appropriate right about now. It’s been a week of calorie counting and I’m still full of enthusiasm! Yay! And you know what? Dieting can be a blessing in disguise! I swear it CAN! Apparently, there is a whole world of all kinds of food that I forgot even existed. Like, vegetables, for example.. No, but in all seriousness, contrary to what I expected, my breakfast choices substantially increased as my calorie intake decreased. ‘Cause you just gotta get creative in order to survive on a handful of calories. The bottom line is – breakfast jars are in, cakes are out! All good news, right? Right?!

Overnight Yogurt Oats with POM ChiaOvernight Yogurt Oats with POM ChiaOvernight Yogurt Oats with POM Chia

Overnight Yogurt Oats with Pom Chia
Prep time
Total time
Recipe type: Breakfast
Serves: 2
  • ½ cup POM juice (120 ml)
  • 2 tbsp chia seeds
  • 1 cup toasted oats (80 g)
  • 10.5 oz nonfat yogurt* (300 g)
  • 2 tbsp maple syrup
  • 1 medium pomegranate, seeds (90 g)
  • 2 tbsp shelled roasted unsalted pistachios (15 g)
  1. In a cup, combine POM juice and chia seeds and set aside for 10 minutes.
  2. In a bowl, combine oats, yogurt and maple syrup and mix well.
  3. Place about 3 tablespoons of pomegranate seeds on the bottom of each small glass jars. (Reserve and refrigerate the rest of the pomegranate seeds). Next, evenly divide and layer yogurt mixture on top of pomegranate seeds, followed by thinned chia mixture. Cover the jars and put in the fridge overnight.
  4. In the morning, take out the jars, put the reserved pomegranate seeds and pistachios on top and serve.
* For a vegan version use soy or coconut vanilla yogurt and omit maple syrup.

Overnight Yogurt Oats with POM Chia

Share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponEmail this to someonePrint this page

Leave a Reply