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.
- 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.