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.
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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 time | Cook time | Ready in | Yields |
|---|---|---|---|
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
- 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.
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© 2012 Victoria Anne
