Strawberry Swiss Oatmeal
My dad might not be the most adventurous eater, but we do share a few favorite foods, namely: oatmeal, yogurt, and strawberries. His culinary claim to fame is stovetop oatmeal with plump sweet raisins, large bubbling pots of which he makes every weekend during the cold months. During the warmer months, yogurt and fruit topped with nuts & seeds is one of his go-to easy breakfasts or lunches. Regardless of the season, you can bet that my parents have a jar of freshly toasted sunflower seeds waiting to be sprinkled on salads or yogurt and eaten right out of hand.
Upon brainstorming what to make for him in honor of Father’s Day, I decided to combine some of his favorites in a cold version of oatmeal that is perfect for the hot days of summer.
Swiss oatmeal is basically a mixture of rolled oats, milk, fruit, nuts and/or seeds – and sometimes yogurt – stirred together and refrigerated overnight until the oats have softened. The resulting mixture is sweet, creamy, and refreshing, as well as hearty and satisfying. Topping the Swiss oats with something crunchy – such as seeds, nuts, or granola – adds a nice textural contrast.
I don’t think my dad has ever tried Swiss oats, but it really is a fantastic way to enjoy oatmeal when it’s way too hot for turning on the stove.
This one is for you, Dad… hope you like it!