This is my translation of a Hello Fresh recipe. They used crème fraiche instead of Greek yogurt, but that’s harder to find. Some of you got to try this at the Park City trip and I said I’d share the recipe so here ya go! I’ll also include the coconut almond topping (my favorite part).
Oats
-1/4 cup plain Greek yogurt
-1 tsp ground cinnamon
-1/4 cup white sugar
-pinch of salt
-3 cups water
-3 cups rolled oats
Whisk together yogurt, cinnamon, sugar, and salt. Whisk in water until no clumps remain. Stir in oats, cover with plastic wrap or lid, and refrigerate overnight
Coconut Almond Topping
-1 tbsp butter
-2 tbsp white sugar
-pinch of salt
-1/4 cup shredded coconut
-A little less than 1/4 cup sliced almonds (1/2 oz if you have a food scale)
Melt butter in a small saucepan on medium-high heat. Add almonds, coconut, sugar, and salt. Toast until golden, about 2-3 minutes. Transfer to a small bowl (easier to clean pot if you rinse it while it’s still hot).
Enjoy!
