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Breakfast Staple Greek Yogurt Overnight Oats

I’m pretty non-discriminatory when it comes to food, which makes the fact that I work around/blog about it pretty hilarious. I feel like I’ve somehow fooled everyone into thinking I have a really poignant, critical POV when it comes to what I eat, when in reality I love Whataburger as much as I love Uchi.

What can I say? I’m an equal opportunist with a big heart/stomach.

Don’t get me wrong. I do think about food a lot. Like a lot a lot. Obviously I do it for work and the blog, but I’m also a recreational food think abouter. I just don’t naturally do it very critically, y’know?

I think it’s this accepting attitude toward all types of food that also allows me to eat the same yummy (albeit boring) things from day to day. There seems to be a misconception among readers of food blogs that all food bloggers eat gorgeous, Instagram-worthy spreads at every meal. This is not the case. I am more often than not microwaving an egg to put on a piece of (formerly frozen) toast. And usually this is eaten off an ugly plastic plate.

You will probably not find this on @thepetiteprofessional. I’m honest, if shallow.

Anyway, there’s a point to this tangent. The point is that I want to keep it real with y’all and share these staple meals. These are dishes that are healthy and tasty enough for me to eat daily, but not impressive or beautiful enough for me to whip out my DSLR and do a full on food photo shoot. They also tend to be made with ingredients I have on hand, and by virtue of that, are highly versatile.

Geeze, these might be my greatest recipes yet. Let’s start with breakfast.

* Recipe *

Breakfast Staple: Overnight Oats

  • Prep time: 10 mins
  • Total time: 10 mins
  • Serves: 1 serving


  • 3/4 cup fat free Greek yogurt
  • 1/2 cup oats (steel-cut or rolled)
  • splash of milk (dairy or nut milk)
  • 1/2 teaspoon cinnamon
  • 1/3 to 1/2 cup fruit of choice
  • 1 tablespoon nut butter


  1. In a bowl, stir together your Greek yogurt, oats, milk, and cinnamon.
  2. Fold in fruit.
  3. Top with drizzled nut butter.
  4. Cover and refrigerate overnight; enjoy cold in the AM!
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Food Specialist

Hey, I’m Claire. I’m a 20-something registered dietitian with a penchant for real food (ft. lots of veggies), accented by the occasional wine-fueled night out with girlfriends. The Petite Professional is where I document my journey to master the balancing act, hoping that I can help you do the same along the way. Read More…

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