No Cook Oatmeal: Get it while it's still summer!

No Cook Oatmeal: Get it while it's still summer!

My husband and I each gobble up a bowl of oatmeal (which we affectionately refer to as gruel) almost every morning because well, it’s good for you.

But come summer, we like to go a little wild. Instead of our usual bowl of the ho hum hot stuff, we make what we call No Cook Oatmeal. You just put it in the refrigerator at night, and in the morning it’s ready to eat.

Some people call it Swiss Muesli, which sounds a bit more appetizing but less descriptive.

Anyway, it’s healthy, easy to make and a refreshingly delicious break from our normal breakfast routine.

And if you’re looking for a calcium boost, you hit the jackpot!

There’s milk and yogurt in it.  But you can ramp up the calcium even more. See, the recipe also calls for three tablespoons of frozen orange juice concentrate, and if you use the “calcium added” concentrate, you’ll have yourself a calcium feast.

By the way, I use non-fat plain yogurt, but I would think it would be wonderful with vanilla or a fruit-flavored variety.

I like to top my No Cook Oatmeal with ground flaxseed and chopped almonds before serving, both of which are rich in calcium.


Makes 2-3 servings

1 cup of dry, old-fashioned oatmeal
1 cup yogurt
1 1/2 cups milk (any kind, including soy or almond milk)
3 tablespoons frozen orange juice concentrate (saving the rest in the freezer for another use)
1 ½ cups cut up fresh or frozen fruit  (such as peach, grapes, strawberries, blueberries or banana)
Optional: top each individual bowl with one tablespoon ground flaxseed and/or one tablespoon chopped almonds

Place all ingredients in bowl except nuts, stir gently, just until mixed. Cover and store in refrigerator eight hours or overnight. Remove from refrigerator and stir well. Place in bowls. Sprinkle each bowl with ground flaxseed and/or nuts upon serving.


Filed under: Breakfast recipes

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