from Vince Kim
ingredients
all
oats
1/4 cup per person
chopped dried fruits
dates, apricots, cranberries, raisins, cherries
raw or toasted nuts
almonds, pecans, walnuts
unsweetened shaved coconut
almond milk or apple juice
cinnamon and nutmeg
fresh seasonal fruit
peeled and grated apples, sliced bananas, peeled and chopped peaches or nectarines, berries, cherries, diced pears, kiwi, etc.
plain or vanilla-flavored yogurt
honey
cookware
Variation on Bricher Museli, invented by pioneering Swiss physician and nutritionist Max Bircher-Benner. I love this as a warmer weather alternative to oatmeal—hearty and nutritious. I love to eat it in the mountains! Makes however much you want.
the night before
1
Place the oats in a medium bowl. Add the dried fruits, nuts, and coconut.
2
Pour in enough milk or juice to cover the oats so they’re totally submerged.
3
Cover the top of the bowl with plastic wrap and refrigerate overnight.
at breakfast
4
Remove the bowl with the oats from the fridge.
5
Sprinkle cinnamon and nutmeg.
6
Add the fresh fruit and yogurt—you want to add enough yogurt to make the mixture creamy—the oats will have sucked up all the liquid the night before.
7
Serve drizzled with honey.
source: Amalgam of Cooks, Guardian, Raquel Pelzel