For years I’ve been eating Swiss Oatmeal for breakfast. It’s a chilled, never cooked, overnight oatmeal topped with yogurt, bananas, apples, craisins, currants, and brown sugar. It’s fairly quick and easy to prepare in the morning. But these days, cutting up apples and bananas seem like too much work. After seeing Cookie + Kate’s breakfast ideas last summer, I was inspired to drop all the fuss. Oats, milk, and fruit—that’s all you need. A year later and I’m still eating fuss-free chilled oats and pressing the snooze button one too many times.
about 1/2 c. rolled oats
about 2 tbsp. steel cut oats
milk (cow, soy, or almond)
brown sugar (or honey)
1. The night before, place oats in a bowl. Barely cover oats with milk. Refrigerate overnight.
2. The morning of, add a bit more milk to achieve your consistency of choice. Add brown sugar, fruit, nuts, and and tiny splash of almond extract for an extra surprise. Feel free to put your own spin on it.
3. Eat while enjoying that extra bit of sleep you just got.