In these pictures I used the Swiss Muesli cereal cooked in milk. I can eat almost any variation of oatmeal! The Muesli makes a rich oatmeal. Below are other ideas and variations. I don’t know if cooked Grape Nuts cereal belongs in this post but we love that, too!
This is one of my favorite breakfasts! – creamy cinnamon spiced oatmeal with yogurt and fruit. This is a variation of the Swiss Oatmeal from Heidelburg Cafe in Laguna Beach. The way they make it is with regular oatmeal topped with vanilla yogurt, strawberries, bananas, walnuts and honey.
I have made mine many different ways but recently I am making my oatmeal with milk instead of water and adding cinnamon, nutmeg, coconut sugar or brown sugar, vanilla, almond extract and salt. I never used to make it with milk until I bought Kilbeggan Oats from Dean and DeLucca and they were amazing with milk. I also fantasize about a hot cereal I had at a resort in Tulum, Mexico. It was a creamy, sweet, spiced grain cereal probably cooked with sweetened condensed milk and simmered so long it was like custard. I ate it every morning I was there and have tried to recreate for years and think I finally have come close with this one.
I use 1 cup of oats and about 6 cups of milk, 1/2 tsp salt, 2 tablespoons of brown sugar, 1 tsp cinnamon, pinch of nutmeg, 1 tsp vanilla, 1/2 tsp almond extract. I stir until it boils and keep stirring. It starts out runny but thickens over time. I love this stuff!
Sometimes I sprinkle with the coconut macaroon granola from Fairway but lately only add the yogurt or yogurt and fruit. Sometimes I use the espresso machine to steam milk and stir it into oatmeal but that is if I am using maple and brown sugar oatmeal packs. Steamed milk would make this too creamy I think.
