I have no idea what makes these oats Swiss; they probably aren’t. But a friend passed on a recipe for Swiss oats and this is what I came up with.
During the winter I eat oatmeal almost every day. Sometimes for lunch. Sometimes for dinner. Most of the time for breakfast.
When it’s hot outside, though, I take a hiatus from oatmeal. Needless to say, I haven’t had oatmeal in quite some time. In fact, I didn’t even have oatmeal in my house until I was inspired by this recipe.
These oats have become a quick favorite of mine. They are cool and refreshing but still hearty and filling. Often times when I enjoy a bowl of granola, I let the cereal sit for a while and absorb some of the milk. These oats are similar to the soft and creamy texture that ensues.
Lots of oat-loving folk rave about overnight oatmeal. This is kind of like that, but better.
Feel free to play around with combinations you like. I used fruits that I had on hand, but use whatever combination you prefer/have. I used agave and added some cinnamon, but brown sugar might be a more traditional sweetener. And I could totally see some sort of nutbutter coming onto the scene here. Next time 😉
1/2 cup old fashioned rolled oats
milk (any kind)
1/2 banana, diced
small handful of fresh cherries, pitted and quartered
1/8 cup plain Greek yogurt
toasted slivered almonds
1 T agave nectar
cinnamon, if desired
Put oats in a bowl and pour in enough milk to just barely cover the oats. Cover and refrigerate overnight, at least 8 hours.
In the morning (or whenever you happen to be eating these), drain out leftover liquid. Top oats with remaining ingredients. Enjoy 🙂