My Favorite Breakfast

This is my interpretation of something we first had in a little bakery in Atlanta, somewhere nearby Centennial Park. This version of the recipe makes enough to serve us breakfast for nearly a week. Food safety people would probably not recommend keeping it in the fridge that long, so feel free to cut in half.

Swiss Oatmeal (that's what they called it)

4 cups water
4 cups rolled oats
1/4 cup brown sugar
1/4 tsp salt
1/4 cup each slivered almonds, chopped walnuts, raisins and dried cranberries (feel free to substitute your favorite nuts and/or dried fruit)
1 cup milk of your choice (we use plain soy milk)
3 cups lowfat plain yogurt
1 tbsp ground cinnamon
2 crisp apples (yellow delicious and Granny Smith work well), cut into small bite-size chunks
bananas, berries, other fresh and/or frozen fruit (optional)

Bring water, salt and brown sugar to a boil in a large saucepan. Lower heat and add 3 cups of the oats. Cook over medium/low heat until thickened but not quite "done" consistency. Remove from heat and pour into large mixing bowl/tupperware/something to store it in the fridge in. Stir in nuts, dried fruit, milk, yogurt, cinnamon, and the other 1 cup of oats. Cover and refrigerate until cold.

Remove from the refrigerator and assess consistency. If necessary, add more milk or yogurt to thin to eating consistency. Stir in chopped apples and return to refrigerator.

Serve cold, garnishing with sliced banana and/or other fresh or frozen fruit as desired.


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