Swiss Oatmeal Summer Oatmeal Recipes

SWISS OATMEAL

Steps:

• Mix all ingredients together.
• Store in airtight container at room temperature for up to 2 months.
• Prep for 1 serving: Bring 1 cup water to boil in small saucepan and add 1/2 cup mix.
• Cook stirring frequently for 1 minute.
• Cover and let stand 2 minutes.
• Note: Personally, I use the microwave.
• 1/3 cup mix to 2/3 cup water.
• Put the water and mix in a bowl.
• Stir.
• Nuke on high until oatmeal bubbles to (and just about across) the top of the bowl (@1 1/2 minutes).
• Stir.
• Let sit for a minute.
• Add milk, sugar, or whatever else seems interesting.

SUMMER OATMEAL

Steps:

• mix all ingredients, cover and refrigerate 8 hours or overnight.
• Serve cold, with milk if desired.

BIRCHER MUESLI (SWISS OATMEAL)

Steps:

• In a large bowl, combine the rolled oats, orange juice, milk, sugar, honey, yogurt, vanilla essence and sultanas.
• Mix well, cover, and either refrigerate or leave in a cool place overnight.
• The next morning, whip the cream, and fold it through the muesli with the slivered almonds (and grated apple if desired).
• If the consistency is firmer than you prefer, add more milk or cream to taste.
• Sprinkle with cinnamon or nutmeg (optional).
• Serve with fresh fruit.

SWISS OATMEAL (SUMMER OATMEAL)

Steps:

• 1. In 2-quart saucepan combine water and oats. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes (oats will not be tender). Remove from heat; transfer to mixing bowl. Cool 5 minutes. Stir in milk, yogurt, 2 tablespoons honey, apple pie spice, salt, and dried fruits. Cover; chill 12 hours or up to 3 days.
• 2. To serve*, heat oatmeal in saucepan over low heat 10 minutes. Stir in the remaining 1 tablespoon honey. Divide among serving bowls. Top with almonds and sliced banana.
• 3. *Note: Oatmeal may be served at room temperature; let stand 15 minutes before serving.