On my  (11-hour!) drive to the residency in August, I stopped at Quiet Storm and  the Mattress Factory in Pittsburgh as a break.  At Quiet Storm, I had a yummy brunch of what they were calling muesli, which was essentially cold (cooked) oatmeal, plain vegan yogurt and fruit and nuts--chopped walnuts, coconut shavings and chopped pineapple--for example.

Even though I know that muesli is typically made with a raw or soaked oat cereal base, I was inspired to make this hearty breakfast dish with leftover cooked oatmeal at home.  A friend visited over the weekend, and since the morning was chilly, we made hot oatmeal and had a buffet of toppings to choose from: raisins, slivered almonds, brown sugar, maple syrup, cinnamon, ground flax seed, chopped fresh apple, soymilk, etc.

Today I used the leftover cold oatmeal in our own muesli creation.

Makeshift Muesli

  • 1 cup cold, or room-temperature (cooked) oatmeal
  • 1/2 cup plain vegan yogurt
  • toppings! (we used chopped apples, cinnamon, raisins, almond slivers and ground flax seed)

Divide the oatmeal between two bowls.  Top oatmeal with yogurt, and yogurt with other toppings.

I should warn you that neither the oatmeal nor the yogurt are sweetened.  I like a hint of sweetness in such a concoction, which is achieved with fruit in this case, but you might play with other sweeteners.  Mark and I think candied almonds or pecans would be great additions!  Berries, banana and/or jam would also be great.