"I discovered a similar dish in Cairo and have been eating my version for breakfast ever since. I prefer to use Irish oatmeal, but non-instant oatmeal is just as good. You can eat it right away, but it also keeps well in the fridge." -CL Reader
1 cup regular oats
1 cup plain low-fat yogurt
1 cup 1% low-fat milk
1/2 cup coarsely chopped walnuts
1/3 cup honey
1/4 cup oat bran
3 tablespoons chopped dried apricots
3 tablespoons chopped dried figs
3 tablespoons chopped pitted dates
Raspberries or other fresh berries (optional)
How to Make It
Combine first 9 ingredients in a bowl, stirring well. Chill 2 hours. Garnish with fresh berries, if desired.
I've been making this since it ran in the March 2002 issue! Over the years, I've made many variations of it and it's always good. Lately I like it with steel cut oats for chewiness. Same overnight soak. I use whichever dried fruit we have around, although dried cherries are my favorite luxury in this recipe. Sometimes pecans instead of walnuts, sometimes wheat bran instead of oat or none at all. I almost always add a sprinkle of cinnamon when I prepare it. Bottom line: This recipe is cool & filling as written, and equally delicious no matter how much I tweak it. I love having something other than muffins that I can wake up and eat without making a mess in the kitchen. plus it's quicker than muffins! So easy to throw together the night before.
March 07, 2012
A little on the sweet side, but absolutely delicious. I loved the walnuts and dates in particular, and particularly enjoyed this with fresh blueberries on top. A real stick-to-your-ribs breakfast.
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