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Chilled Swiss Oatmeal Recipe (a la Corner Bakery Cafe)

Victoria grew up in Vermont, studied architecture in New Mexico, and currently works as a designer in Las Vegas, Nevada.

Chilled Swiss oatmeal from the Corner Bakery Cafe, served with sweet crisp on the side.

Chilled Swiss oatmeal from the Corner Bakery Cafe, served with sweet crisp on the side.

I first had chilled Swiss oatmeal at the Corner Bakery Cafe in Chicago. During my four day trip, I had this breakfast three times and made sure to take note of the ingredients so I could recreate this recipe at home. (Note: The oatmeal needs to sit overnight, so plan ahead!)

Cook Time

Prep timeCook timeReady inYields

5 min

8 hours

8 hours 5 min

1 Bowl

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Ingredients

  • 1/2 cup Old Fashioned Oats
  • 1/8 cup Currants
  • 1/8 cup Dried Cranberries
  • 1/2 Banana, Diced
  • 1/2 Green Apple, Diced
  • 1/8 cup Nonfat Plain Yogurt, (Greek Yogurt works great!)
  • Water
  • To Taste Brown Sugar, (Optional)

Instructions

  1. The night before, place the oats in a bowl and add just enough water to cover the oats. Refrigerate overnight.
  2. The next morning, drain water if necessary.
  3. Combine remaining ingredients: currants, cranberries, banana, apple, yogurt, brown sugar. Stir.

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© 2012 Victoria Anne

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