So-called Swiss Oatmeal

As I’ve grown older I’ve realized that there are some things about which my mama was totally right, despite my younger self’s eye rolls and insistence otherwise.

Boys can be meanies, that skirt was too short, and breakfast is essential.

In that spirit, do yourself a favor, set your alarm five minutes early and make a breakfast that would make your mama proud.

This should help get you started.

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Introducing So-called Swiss Oatmeal, a go-to Thursday morning indulgence compliments of/inspired by my own mom. (Note: She calls it Swiss Oatmeal…apparently she had it for breakfast at a Corner Bakery on a trip to D.C.).

I like to call this a “flexipe” because it’s more of an outline than anything else. Follow what I made today or make it your own, depending on your pantry or whimsy. My go-to version in the autumn uses raisins, chopped apples, and a bit of maple syrup if I’m feeling particularly indulgent. Feeling something a bit Greek? Throw in some cucumbers. Craving something sweeter? Top with shredded coconut.

In addition to being full of fruit and packed with protein, this flexipe is easy to transport making it more delicious and just as convenient as a fruit parfait from Starbucks.

Take the following ingredients and layer in a mason jar:

1/2-3/4 cup of plain or Greek yogurt
Half banana, chopped
Handful of strawberries, chopped
1/4 cup steel-cut oats
1/8 cup chopped walnuts
Dash of cinnamon
Squeeze of honey
Sprinkle of fresh mint

That’s it!

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During the Great Breakfast Rebellion of the late 1990s, I was reminded daily at school to “Make it a great day or not…the choice is yours!” And while that phrase still makes me gag a little bit (okay…a lot), with a breakfast like this there’s no way your day won’t be off to a great, tasty start!

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