Cooking for One.

Prepare the Cinnamon-Toasted Oats: Heat 2 tsp. canola oil (or olive oil) and 1 tsp. unsalted butter in a small nonstick skillet over medium-high heat; add ½ cup rolled oats and stir to coat. Prepare Yogurt-Garlic Dressing: Mince 1 small clove garlic on a cutting board; sprinkle with 1/8 tsp. salt and use the side of a large knife to mash to a paste. Combine the garlic paste in a small bowl with ½ cup low-fat plain yogurt, 1 Tbsp. lemon juice (or white-wine vinegar), and 1 tsp. Add 2 tsp. each olive oil and lemon juice, and 1/8 tsp. each salt and pepper; toss to combine. [Extracted from the article]