Have you been sweating alot lately? Feeling like it’s too hot to enjoy the great outdoors? You want to wear your swimsuit to work? Oh wait, you don’t want to be caught dead in your swimsuit? You’ve been thinking, man, oatmeal would really help me shed those last couple pounds. But it’s just too hot to eat this time of year. Think again, my friends, think again. Let me introduce you to Swiss Oatmeal.
I first met Swiss Oatmeal on my weekly breakfast date with my sister. It was a Saturday. We pulled into Corner Bakery thinking we were just going to get breakfast and chat. Little did I know, my world was about to change. I ordered Swiss Oatmeal. It sounded so … European. How could I resist? It was love at first sight. Or should I say bite? Yep, I just said bite.
My affair with Swiss Oatmeal continued over the years. At first, I would just eat it on the weekends with my sister. Eventually I decided I needed to learn how to make it myself. Once a week just wasn’t cutting it. After much experimentation, I figured out how to make this in the comfort of my own home.
Let me tell you a bit about Swiss Oatmeal before I give away the recipe. You eat it chilled not hot. It wont make you sweat. It never sits in a microwave or a pan on the stove top. Just add water. It’s creamy. It’s healthy. It will help you shed those extra pounds. It’s similar to Muesli. It’s very very filling. It’s got all the fiber Dr. Oz has been telling you to eat. It’s sweet. It’s delicious. It has a very interesting history. It’s the easiest recipe on this blog to date. You’re about to fall in love.
Here’s what you’ll need, plus yogurt.
1/2 c.-ish of Old Fashioned oats
Sprinkle of Craisins
Sprinkle of Currants or Raisins
1/2 Banana diced
1/4 Granny Smith apple diced
Brown Sugar to taste
2 spoonfuls or so Plain Yogurt
1. The night before, place oats in a bowl. Cover oats just below the top with water (pictures to follow). Refrigerate overnight.
2. In the morning, drain the water if necessary.
3. Combine ingredients into the oats—yogurt, currants, craisins, banana, apple, brown sugar. Stir.
4. Eat and fall in love.
• We use a Pyrex bowl and cover with lid. If there’s excess water in the morning, we use the lid to help drain it out. Though, we’ve gotten so good lately that we rarely have to drain anymore.
• We only make enough for the next day.
• Yogurt is the paste that holds everything together. We use Mountain High Yoghurt—Plain, low fat. You can buy this at Costco or Whole Foods. Using plain yogurt allows us to determine the sweetness.
• We prefer currants to raisins in Swiss Oatmeal. They are smaller in size but taste very similar. You can buy them at Whole Foods in the bulk section.
• Use Old Fashion cut oats as compared to Quick Cooking oats. Because Quick Cooking oats are smaller in size, they become more mooshy overnight in water. Bleh.
• Since we eat alot of oats, we buy them in bulk at Costco.
• This is another one of those recipes you can make your own. There is no exact science, so experiment. Add berries, add granola for some crunch, add nuts, add flavored yogurt, add greek yogurt, use honey instead of brown sugar, add wheat germ, and the list could go on and on.
Above: Oats without water. Below: Oats with water.
I just came across your site recently and am really enjoying it! I am a huge oat lover, so naturally I had to try this recipe. It was delicious!! I usually add all of the ingredients to the oats and then let it sit overnight, but this was a nice change for me. I added chopped apple, vanilla, cinnamon, raisins, and walnuts, as well as the milk and yogurt. I’ve made it twice already in the last week and just wanted to thank you for this recipe. 🙂
So glad you liked it! Thanks for stopping by and letting me know! This is still one of our all time favorite breakfasts. So good and filling!
This looks delicious and I know I’m going to try it. Thank you for the post!
Thanks for this post. Corner Bakery adds toasted sliced almonds, too. I found a recipe I’m going to try for the raisin-pecan sweet crisps…adding the sparkling sugar crystals.
Oh my goodness, I’m going to have to make those crisps. Thanks for sharing the link!
I used to get this at Union Station most mornings. So happy to try this recipe!
But what about the crisp bread!?!?!?!!?
I know, I know! That’s the best part. Maybe one of these days I’ll figure out how to make it.
i look so forward to this oatmeal everytime i visit california i wish we had a corner bakery in arizona the recipe looks easy can’t wait to try it out
Oh, I can’t wait to try your Swiss oatmeal! Looks like a perfect weekday breakfast. It’s funny that you had it for the first time at Corner Bakery, because I ordered the muesli when I was at one in Denver last month.
No way! Too funny. PS- your muesli looked awful pretty on foodgawker today!
Just found this recipe and I love it, a couple of helpful pointers you might also include.
1. Skim milk works as well as water and adds very little extra calories, but lots of flavor.
2. You can soften the dried fruit with a soaking as well.
3. Add the brown sugar during the soaking to ensure consistency of flavor and no sugar granules in the final dish.
4. Using a flat bottom bowl is VERY important, a sloped sided bowl will leave portions of the oatmeal submerged and others dry. I use a 1:1 ratio of milk to oatmeal in a flat bottom lidded bowl and I never have dry oatmeal.
5. You can adjust the texture of the final dish by using different yogurt. Using greek yogurt instead of plain yogurt will yield a thicker result, plain yogurt ends up thinner and more like a chowder.
I love the Chilled Swiss Oatmeal at Corner Bakery, but it is an addiction I can’t continue to finance, lol!
Your recipe looked the closest and is the first one I tried. I used old fashioned rolled oats from Trader Joe’s. This morning is the first time I have had it. While it is good, it has a starchy quality I don’t experience at Corner Bakery. Is anyone else noticing this? I’m wondering if rinsing the oats before I soak them might help or if it’s the oat product I am using? Thanks!
Hmm…I definitely know what you’re talking about. I think your idea of rinsing may help. You may also want to try adding a little milk. Maybe the consistency is too thick? Or try adding less water to the oats while it sits overnight. When I add just enough water for the oats to absorb, I don’t notice the starchiness. Hope this help a little bit. I’d love to know what ends up working for you!
Decided to treat it like Basmati and rinsed it. Turned out much better. I’ll experiment with less water. Thanks!
Yeah! Good to hear. I’ll have to give that a try. Thanks for letting me know!
I’m surprised I have not yet heard of this living in Denmark! I eat oatmeal every morning, but now that the weather is warming, what a perfect cooler alternative!! Can’t wait to try it!
Looks delicious! I’m looking forward to trying this.
You’ll have to let me know if you like it.
I’m totally hooked! I added a little cinnamon and used vanilla yogurt (since I didn’t have plain on hand). Delicious! thanks for sharing!!!
It makes waking up in the morning easier knowing that I have swiss oatmeal waiting for me. Sad but true!
Yum, I tried this! And liked it! Instead of water, I used milk though, and I kinda threw on any toppings that I had and I just realized that I forgot the yogurt for the “glue”… But I’d like to try it again 😀 I like how my fresh strawberries tasted in this cool oatmeal in comparison to the hot stuff. It matches nicely ;]
i will have to give soaking it in milk a try. i’m glad you liked it! we had it for breakfast as well this morning. i think i’ll be full for the next 5 hours!
Soooo good! Thanks for sharing! Miss you Mel!
les! i miss you too! are you still running the chicago marathon? i’d love to see you…or cheer you on.
this looks delicious!! can’t wait to try it!
Yay! so happy u shared this… I also LOVE Swiss oatmeal (and was, of course, introduced to it by you!), but I no longer have a corner bakery right around the corner so I never get it any more… I will definitely try this 🙂
I am definitely going to try this one! Thanks for sharing!