It seems that for most people and in most cultures, breakfast is a meal with the most ritual. Perhaps fresh out of bed, people are too tired to make decisions. Maybe it has to do with always starting the day out on the right foot. Since we usually eat breakfast in our own domain, we are not lured by outside influences. For me, I wake up thinking about the day ahead, trying to manage my own routine while also keeping Mini Whipped on track. So, I tend to stick in the groove of a breakfast broken record for weeks and even months at a time in order to avoid even a minor decision.
Most recently, I had been eating a daily frozen waffle with peanut butter and banana. But, thanks to interest in a new yogurt from a local creamery, I jumped back to an old favorite, Swiss Oatmeal. This is a make the night before, forgot you did it, excited in the morning kind of breakfast.
Makes 4 servings. Just keep proportions the same and increase amounts to yield more.
1 1/2 cups vanilla yogurt
1 1/2 cup milk
1 1/2 cup muesli (I buy it from the store. You can also make your own.)
1 Green Apple
Put yogurt, milk and muesli in a bowl and stir. Cover and leave in refridgerator overnight. In the morning, add chunks of apple and banana.PRINT RECIPE