It’s almost a year now, since I first tasted this wholesome oats cereal at Corner Bakery in Chicago. I was on a business trip to Chicago and upon suggestion by a colleague of mine I visited Corner Bakery to try their oatmeal cereal for breakfast. Going through their heavenly menu, I came across this Swiss Oats and thought I should try it out. It tasted great that I ended up googling for this recipe and did find one 😀
Basically its cold raw oats. Hmm… I know what you’re thinking.
Oats..cold…raw – he’s gone nuts 🙄
Believe me..it not only tastes great but its real healthy as well.
Ingredients: yields 1 serving
1 cup quick cooking rolled oats
3/4 cup milk
2 tablespoons plump raisins
1 tablespoon dried cranberries or currants
2 tablespoons yogurt
1 tablespoon honey
Pinch of salt
1 wedge of granny smith apple – coarsely chopped
2 tablespoons evaporated milk (optional)
- Mix in rolled oats, raisins, cranberries, yogurt, honey, salt, apples and milk.
- Give it a good stir such that oats are completely soaked in milk.
- Refrigerate overnight
- When you are ready to eat mix in a couple of tablespoons of evaporated milk for a creamy texture.
This surely will start your day right!
Updates:
Replace 1 cup quick cooking rolled oats with thick rolled oats for a chunky texture – I used Bob’s Red Mill: Thick rolled oats.
You can view other recipes from my blog by clicking here.
Melanie is allergic to oats, so I am always looking for good ways to use up extra when we have some. I will give it a try. Sounds good. 🙂
Michael, One of these days I’ll try posting my Oats bread recipe to my blog. I’ll let you know when that happens.
A little variation on the theme:
Now I made this on the fly camping with instant oats unflavored, cut grapes and cherries with a little milk and honey once mixed I put in a container on ice for like 20 minutes… IT WAS ROCKIN…
Also chopped nuts like pecans, or almonds, great….
yeah boyeeeeee.
How long will this keep?
I wouldn’t keep it more than 10 hours. It gets soggy when kept over prolonged hours.
Typically I prep this overnight, let it sit in the fridge, and eat it for breakfast.
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