It’s hard to find a breakfast that trumps Cafe to Go’s fully-loaded crepes — especially ones oozing with peanut butter or Nutella — but the refreshing-yet-hearty blueberry Greek oatmeal at the Astoria-based bistro has converted me. At first, I was a little thrown off — I mean, this is a thick, flip-the-bowl-over-and-the-oats-don’t-slip dish that is best served cold.
Yes, cold. Like yogurt, or cereal. Yet it isn’t some hybrid of the three. It doesn’t sound like it should be good, but it’s the perfect warm day treat. The texture is more like oatmeal cookie dough that happens to be nutrient-packed and free of any threat of salmonella.
With the fiber from the oats, the protein and calcium in the Greek yogurt, and the antioxidants in the blueberries, you’re getting a filling boost of energy that will leave you feeling full — without being weighed down — through lunch. Sprinkle in a tablespoon of ground flax seed for a dose of omega-3s (known to lower cholesterol and reduce the risk of heart disease), and you’ve got a top-notch breakfast that’s totally guilt-free.
It took a few tries, but I finally figured out the recipe. It’s not quite the same as Cafe to Go’s, but that’s the beauty of a recipe — after initially trying a dish, you can make subtle alterations to the ingredients until you’ve made it your own.
Blueberry & Greek Yogurt Overnight Oatmeal (AKA Overnight Oats)
Yields 2 servings
1 cup steel-cut oats
1 cup skim milk (I use vanilla soy milk)
1 container of low-fat Greek yogurt (5.3 to 6 ounces; If you use Fage with honey, you don’t need to add the honey listed below.)
2 tablespoons honey
1 handful blueberries (or 1/3 cup, if you’re technical)
1 tablespoon ground flax seed
1. Combine all ingredients in a bowl, stirring until all oats are submerged.
2. Cover with plastic wrap (or lid, if it’s a Tupperware bowl) and refrigerate overnight, or just for an hour or two.
Eat and enjoy the next morning!