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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 Nutrition


  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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