OT: Recipe: Swiss Oatmeal

I thought this would be a nice way to get back into the swing of things. I still intend to focus on email management, electronic records management, and Web/Enterprise/Buzzword X.0, but every once in a while I will post one of my favorite recipes. 

My first trip to downtown Chicago I had breakfast just around the corner from Hotel 71. I can't remember the name of the place, but they made something called Swiss Oatmeal that was cold oatmeal with fruit and yogurt. It was amazing - and very filling! I came home and decided to create my own version of it. This time of year I go heavy on cranberries, pecans, and pears; when I make this later in winter or on towards spring I add red or green grapes and bananas. 

SWISS-STYLE OATMEAL

 

3 c. water

1 1/2 c. old-fashioned oatmeal

1 lg. red apple, peeled (optional) and diced

1 lg. Granny Smith apple, peeled (optional) and diced

1 lg. pear, peeled (optional) and diced

1/2 c. dried cranberries

1/4 c. raisins

1/4 c. chopped dates (optional)

2 T. dried currants (optional)

2 T. pecans, chopped

1 c. yogurt, vanilla or plain (if plain, add 2 T. honey or brown sugar)

1/4 tsp. cinnamon (optional)

 

1. In 2-quart pan, bring water to boil. 

2. Add oatmeal. Reduce heat to medium and cook 4-8 minutes, stirring occasionally. The longer it cooks the creamier it gets; I like it kind of chewy for this so I do 4 min. 

3. Remove from heat; transfer oatmeal to bowl and place in refrigerator to cool 

   for 15 minutes. 

4. Add remaining ingredients and mix thoroughly. Serve at room temperature or cold. 

Keeps for up to 2 days in airtight container in refrigerator. Serves 4.