Chilled oats soaked with milk and Greek yogurt, then finished with chopped tomato, feta, oregano, olive oil, and cracked pepper.
By mansi
Servings
2
1 cup Rolled oats
0.75 cup Whole milk
0.5 cup Greek yogurt
1 tbsp Chia seeds
1.5 tbsp Extra virgin olive oil
2 piece Ripe tomatoes
60 g Feta cheese
0.5 tsp Dried oregano
1 tsp Fresh lemon juice
Salt
Cracked black pepper
Calories
481 kcal
Protein
21g
Carbs
47g
Fat
24g
Fiber
8g
Sugar
9g
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Soak the Oats
1. In a bowl or jar, combine the rolled oats, milk, Greek yogurt, and chia seeds. Stir well to combine, then season with a small pinch of salt. Cover and refrigerate for at least 6 hours or overnight until the oats are thick and creamy and the chia seeds have swelled.
1 cup Rolled oats,
0.8 cup Whole milk,
0.5 cup Greek yogurt,
1 tbsp Chia seeds,
Salt
Prepare the Toppings
2. Dice the tomatoes into roughly 1cm pieces. Crumble or slice the feta cheese. In a small bowl, toss the tomatoes with a squeeze of fresh lemon juice, a pinch of salt, and a pinch of dried oregano. Let them sit for 5 minutes to macerate slightly.
2 piece Ripe tomatoes,
60 g Feta cheese,
0.2 tsp Dried oregano,
1 tsp Fresh lemon juice,
Salt
Assemble & Serve
3. Divide the soaked oats between two bowls. Spoon the seasoned tomatoes over the top, then crumble or lay the feta over each bowl. Drizzle generously with extra virgin olive oil, sprinkle the remaining dried oregano, and finish with plenty of cracked black pepper. Serve immediately chilled.
1.5 tbsp Extra virgin olive oil,
0.2 tsp Dried oregano,
Cracked black pepper
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By mansi
