Swiss muesli–make it ahead, take it to go

For anyone dashing out the door in the morning, too busy to eat breakfast first, this one’s for you. Going to the gym (nobody in my house, but I’ve heard of people who do) and then on to work, and need a quick breakfast in between? This is it. Like so many of my favorite recipes, it’s just a loose formula that you can adjust to your taste and what you happen to have in your pantry. Corner Bakery Café sells cups of Swiss oatmeal for over $4 to tempt rushed and hungry commuters. Obviously, it’s cheaper (and faster) to make it yourself at home the night before. Five minutes is all you need.

Swiss Muesli

serves 2-4

1 cup rolled oats (quick or old-fashioned)

1 cup yogurt

1 cup fruit juice or milk

1/4 tsp. salt

fresh fruit, washed and sliced if necessary

Optional: wheat germ, bran, flax seed, sunflower seeds, chopped nuts, dried fruit

In a bowl, stir together the oats, yogurt and juice or milk. Add whatever optional ingredients you like. Cover the bowl and refrigerate overnight. If you’re short on time in the morning, go ahead and divide the mixture into individual containers and top with fresh fruit. On your way out the door, pop the container and an ice pack into your lunch bag. Eat your healthy breakfast when you get around to it and feel virtuous all day.

Extra tips:  If you use plain yogurt, you may want to add a little honey to the mixture. Flavored yogurt works just fine, too. Some people like to add the nuts at the last minute (presumably so they don’t get soggy), but I’m not that picky about it. This is also easy to make gluten-free, if you read the labels on your ingredients carefully.

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