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Soak your oats overnight with a few dollops of yogurt — it adds all of two minutes of prep time and in turn reduces cooking time in the morning because the microbes and enzymes from the yogurt will break down some of the carbohydrates, in addition to providing a delicious tang.
Simplified Text
Soak oats overnight with a few dollops of yogurt because it adds two minutes of prep time and reduces cooking time in the morning.
Confidence Score
0.950
Claim Maker
Wells
Context Type
News Article
Context Details
{
    "person": "Wells"
}
Subject Tags
Cooking
UUID
a1163b40-0506-4122-a4d7-fc5283407eb1
Vector Index
âś— No vector
Created
February 15, 2026 at 3:15 PM (3 months ago)
Last Updated
February 15, 2026 at 3:15 PM (3 months ago)

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Screenshot of https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html
IndexNatasha Price’s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensTyler Wells’s “Sourdough” Oatmeal With Almond Butter and BerriesMiles Thompson’s Braised Escarole Scramble With Toast
Completed Article
29 claims 🔥
3 months ago
https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html

Three Los Angeles-based chefs share their quick and easy breakfast recipes. The article features recipes for eggy bread, sourdough oatmeal, and braised escarole scramble. The recipes are designed to be flavorful and satisfying despite time constraints.

Recipes Breakfast Chefs Cooking Food Eggy Bread Oatmeal Scramble

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