Best Swiss Oatmeal Summer Oatmeal Recipes

BIRCHER MUESLI (SWISS OATMEAL)

Steps:

• Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.

COOL SUMMERTIME OATMEAL

Steps:

• In a small bowl, combine oats, milk, yogurt and honey. Refrigerate, covered, overnight., Top each serving with cherries, blueberries and walnuts.

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

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:

• In a saucepan, mix the fruit with the sugar and simmer gently.
• Simmer only until the fruit is soft and the sugar is dissolved. Remove from the burner and cool until the fruit is body temperature or less.
• In a bowl that you can store in the refrigerator, mix yogurt and uncooked oatmeal.
• After the fruit has cooled sufficiently, stir it gently into the oatmeal-yogurt mixture.
• Refrigerate this for at least 7 hours.
• For fruit, we use frozen blueberries, blackberries, and peaches. I do not recommend pineapple or other highly acidic fruit. We also are not fond of strawberries in this.
• We use homemade yogurt cultured from a very old Caspian sea culture (it's a bit runnier than standard yogurts).
• For sweetener, I use either brown sugar, maple syrup, honey, or cactus honey powder.
• Add spices and dried fruit or nuts as desired.
• I also will use a roasted whole seven-grain cereal in this recipe, but it requires closer to 12 hours to soften the grains.

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.

SUMMER OATMEAL

Steps:

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