Victoria grew up in Vermont, studied architecture in New Mexico, and currently works as a designer in Las Vegas, Nevada.
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!)
|Prep time||Cook time||Ready in||Yields|
8 hours 5 min
- 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!)
- To Taste Brown Sugar, (Optional)
- The night before, place the oats in a bowl and add just enough water to cover the oats. Refrigerate overnight.
- The next morning, drain water if necessary.
- Combine remaining ingredients: currants, cranberries, banana, apple, yogurt, brown sugar. Stir.
Rate This Recipe!
© 2012 Victoria Anne
krista on September 12, 2015:
Delicious! And much better than paying $5 for a bowl at Corner Bakery.
Vespa Woolf from Peru, South America on June 04, 2012:
Your delicious cereal is also called Swiss muesli. It's one of my favorites and we enjoy it frequently in the summer especially. You did a great job recreating it!
Jim Higgins from Eugene, Oregon on May 31, 2012:
Great idea! I make my own muesli from organic rolled oats(Trader Joe's) my own roasted pecans, almonds and walnuts, dried cranberries and other dried berries too, and add it to my wholegrain cereal with some plain yogurt. Love it!
I will add some apple and banana and skip the cereal! Up! [