Warmer weather makes me want to eat cooler food - as in chilled like salads & smoothies. If you follow me on Instagram you probably have noticed that I was on a smoothie bowl kick for a while. Then I had the Swiss oatmeal at Gregory’s Coffee (by way of recommendation from my team at work) & I knew I would have to work this into my morning routine at home.
Swiss oatmeal is served chilled, which makes it more appealing (to me) to eat during the spring & summer than a hot bowl of oatmeal (or anything for the matter). Oh & you don’t have to cook it- that’s right a no-cook oatmeal. You only need to know how to cut up some fruit & stir & then get your beauty rest while it does it's thing in the fridge overnight.
It’s super simple to make & it’s another recipe you can use for that yogurt in your fridge too! This recipe makes enough for about 4 breakfasts. I stored mine in an airtight jar & portioned some out each morning during the week.
- 1 cup uncooked rolled oats
- 1/2 cup yogurt (I used plain Greek Yogurt)
- 1/2 cup milk + extra for serving
- 1 teaspoon cinnamon
- 1 pinch of salt (about 1/4 teaspoon)
- 1 banana, sliced & then cut in half*
- 1/4 cup raisins
- 1/4 cup almond butter
- 2-3 tablespoons chopped almonds
- 2-3 tablespoons maple syrup
- In a medium mixing bowl, add the oats, yogurt, milk, cinnamon, salt, banana, raisins & almond butter.
- Stir well until all combined. The goal is to soak all of the oats.
- Then either cover with plastic wrap or transfer mixture to an airtight container like a glass jar.
- Let the mixture chill overnight.
- Portion 1/4 of the mixture out into a bowl. Add a couple splashes of milk (depending how thick or thin you prefer - it'll be pretty thick to begin with) & top with chopped almonds & maple syrup.