Be sure to purchase either quick-cooking or old-fashioned rolled oats (sold in cylindrical cardboard containers in the cereal aisle) for this tasty breakfast. The instant types of oats (those sold in pouches) are too fine for this recipe.

• 1 container (6 oz.) plain low-fat yogurt (or 3/4 cup)
• 2/3 cup quick-cooking oatmeal or old-fashioned oatmeal
• 1/2 cup fat-free, 2%, or whole milk
• 3/4 cup (total) fresh or frozen raspberries, strawberries or blueberries
• 1-2 tablespoons brown sugar or honey
• 1/4 teaspoon ground ginger or ground cinnamon

1. In medium bowl, stir together yogurt, oatmeal, milk, 1/2 cup of the berries, brown sugar or honey, and ginger or cinnamon.

2. Spoon into 2-cup container or jar with a lid.

3. Cover and refrigerate overnight or up to 2 days.

4. Before serving, spoon oatmeal mixture into 2 serving bowls (or eat it from the jar and know that it’s 2 servings). Sprinkle with the remaining ¼ cup berries.

5. Eat the oatmeal cold, or heat in a microwave-safe dish.