Recipes from Let's Cook, Ya'll

Swiss Oatmeal

An easy recipe using pantry ingredients1 cup rolled oats

Ingredients

1cup rolled oats
1teaspoon very finely chopped orange zestSee Notes: I usually just use orange juice
1/2teaspoon ground cinnamonI usually use more!
2tablespoons dried tart cherriesSee Notes: I always add more!
2cups skim milk

Instructions

The night before you plan to serve this, in a glass bowl combine the oats, zest, cinnamon, and dried cherries. Mix well, then stir in the milk. Cover and place in the refrigerator.
The next morning, place the oat mixture in a medium-sized saucepan and bring it to a simmer. Lower the heat and cook, stirring frequently, for 4-6 minutes, or until the oats are tender and the mixture is thick. Serve immediately, either as is, or with brown or granulated sugar, and cream, butter, or milk.

Recipe Notes

Stacy’s Notes:

I tried this once with quick cook oats but it didn’t work well, so please use old fashioned thick rolled oats
I’m sure you could use Craisins instead of cherries, but I always have dried cherries on hand for my oatmeal, so I have honestly never tried it this way.
You can do this the night before, or early in the day if you want to cook it for breakfast for dinner. Just let the oats mixture soak up all of the milk.
It usually takes about 6-10 minutes to thicken up once you start cooking on the stovetop.
I have been making this since around 2005, and received the recipe from my sister Gail. It’s good and easy, and we always use orange juice instead of the zest, since I rarely have oranges on hand but always have OJ in the house. We serve ours with butter and brown sugar, but walnuts would be good, or any other topping you like on your oatmeal!