I love oats. It’s one of those pretty amazingly wonderful perfect foods—delicious, comforting,nourishing both inside and out, can be eaten raw or cooked, chewy, crunchy, gooey, you name it. And affordable, that’s a bonus too, only somewhat more expensive if you have to get gluten free oats. And they grow right here in Virginia. If I had to pick a grain to have a crush on, oats would be the one.
Normally in the colder months I opt for hot oatmeal or granola, but more and more in the hot, humid summer months that we get here in Richmond, I try to stay away from cooking much, especially things that steam. We don’t need any more steam down here, no thank you. So cooking passively has been a thing. But shoot, with oats, there doesn’t even need to be cooking at all!
For the summer months, try muesli for your breakfast. With so many enticing fruits in season, who could resist?
- 1/2 c. gluten free rolled oats
- 1/2 t. plain yogurt
- Sweetener of choice, to taste (brown sugar, honey, agave syrup, jam, maple syrup, etc.)
- Dried or fresh fruit of choice
- Raw nuts or seeds
The night before, place your oats in a bowl, add the yogurt, raw nuts, and cover with enough water to just cover it all. Mix the yogurt in, then cover the bowl and let it sit at room temperature overnight—this ferments the oats, making it even more healthful and easier to digest. The next morning, add in your sweetener to taste and fruit of choice. You can also add in some more yogurt if you like. Mix and enjoy. Easy as… well, actually, much easier than pie.