Summer Oatmeal
- 2 cups oatmeal, not instant
- 4 cups plain yogurt
- 1 lb fruit (your choice, frozen or fresh)
- 4 tablespoons brown sugar (or demerara sugar, honey, cactus honey, etc. ( adjust the sweetening to your taste)
- In a saucepan, mix the fruit with the sugar and simmer gently.
- Simmer only until the fruit is soft and the sugar is dissolved. Remove from the burner and cool until the fruit is body temperature or less.
- In a bowl that you can store in the refrigerator, mix yogurt and uncooked oatmeal.
- After the fruit has cooled sufficiently, stir it gently into the oatmeal-yogurt mixture.
- Refrigerate this for at least 7 hours.
- For fruit, we use frozen blueberries, blackberries, and peaches. I do not recommend pineapple or other highly acidic fruit. We also are not fond of strawberries in this.
- We use homemade yogurt cultured from a very old Caspian sea culture (it's a bit runnier than standard yogurts).
- For sweetener, I use either brown sugar, maple syrup, honey, or cactus honey powder.
- Add spices and dried fruit or nuts as desired.
- I also will use a roasted whole seven-grain cereal in this recipe, but it requires closer to 12 hours to soften the grains.
oatmeal, plain yogurt, fruit, brown sugar
Taken from www.food.com/recipe/summer-oatmeal-185645 (may not work)