Ah, winter. Time for hearty, sustaining foods that get us through long dark days. Ironically, it’s the time that I turn to one of my favorite breakfasts, cold oatmeal. I’ve never been a fan of hot cereal – something about the warm, gluey texture just puts me off. But I discovered I do like oatmeal served cold, with plenty of fruit.
By adding yogurt, the slimy/gluey texture is transformed into a thicker, richer yogurt taste. Making this ahead of time takes just a couple of minutes while I’m preparing dinner or waiting for my evening tea to steep. And in the morning I can grab it quickly on the way to work.
Make the day ahead. Serves 1.
1/4 cup Scottish oatmeal (more finely ground than steel cut oats)
1/2 cup milk (dairy, soy, almond, coconut…)
1/3 cup yogurt*
1/2 apple, cut into chunks (or fresh fruit of your choice)
Handful of dried, sweetened cranberries (raisins, dried cherries, dried apricots, even dates would be nice)
Walnuts or almonds, roughly chopped (optional)
*I prefer a slightly sweetened yogurt such as Green Mountain Creamery maple or vanilla. Or use an unsweetened yogurt and sweetened milk, or add a little honey or maple syrup to taste.
The night before, cut up the apple and place in a portable container with the other ingredients except the nuts. Stir thoroughly to make sure the oats are moistened with the milk. Place in the refrigerator.
The next morning, throw in a handful of nuts if you like, stir again and enjoy!