1 ½ cups chopped tart apples, such as Granny Smith, plus more for garnish
2 ½ tablespoons pure maple syrup
2 teaspoons grated lemon zest, plus more for garnish
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
2 cups reduced-fat milk
1 cup nonfat plain strained yogurt, such as Greek-style
¼ teaspoon salt
2 ¼ cups old-fashioned rolled oats
Mix your apples, maple syrup, lemon juice, cinnamon and ginger in a small saucepan; bring to a simmer over medium-high heat. Simmer, covered, stirring occasionally, until the apples are slightly softened, and a syrup forms, 5 to 8 minutes. Set aside to cool.
Whisk milk, yogurt, salt and lemon zest together in a large bowl until smooth. Fold in oats until well combined. Divide the oat mixture among 4 (1-cup) jars with lids, about 3/4 cup each. Divide the apple mixture among the jars, about 3 tablespoons each. Cover the jars and refrigerate for 12 hours or up to 5 days.
Before serving, garnish with more lemon zest and apple, if desired. You can pour this into 4 (1-cup) jars with lids and enjoy this tasty breakfast throughout the week!
Nutrition Facts Calories: 323