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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 15 |
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Yogurt is always a favorite at breakfast, but this recipe transforms it into something special. I got this recipe out of the best loved church recipes book. And it's sooo good! For the yogurt, we couldn't find 2 cartons of thick strawberry yogurt 6 ounces each, so we got three 4 ounce cartons of the Yoplait Whips! Strawberry-Mist. Also, it doesn't HAVE to be strawberry, you can pick any flavor of the Whips! line. Ingredients:
3/4 cup butter, softened |
1/3 cup brown sugar, packed |
1/2 cup all-purpose flour |
1/2 teaspoon cinnamon |
1/4 teaspoon baking soda |
1 cup quick-cooking oats |
1/3 cup nuts, chopped |
1 (8 ounce) carton whipped topping |
2 (6 ounce) cartons yogurt, strawberry custard-style |
Directions:
1. In a large mixing bowl, cream butter and brown sugar.
2. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture.
3. Stir in the oats and chopped nuts.
4. Remove 1 cup for topping.
5. Press remaining oat mixture into an ungreased 13-in. x 9-in. x 2-in. baking dish.
6. Bake at 350 for 12-13 minutes or until light brown.
7. Let cool.
8. In a large bowl, fold whipped topping into yogurt.
9. Spread over crust.
10. Sprinkle with reserved oat mixture.
11. Cover and refrigerate for 4 hours or overnight.
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