Swiss Style Oats

This is oatmeal the way the Swiss have been eating it for generations: hearty, naturally sweetened, and loaded with good stuff.

Rolled oats simmer in water with chopped mixed dried fruit and a drizzle of honey until thick and creamy.

The fruit plumps up as it cooks, releasing its sweetness right into the porridge.

Each bowl gets finished with a sprinkle of wheat germ for a toasty, nutty crunch and slivered almonds for staying power.

Pour some cold milk over the top and you’ve got a breakfast that fuels the whole morning.

Kitchen Tips

• Chop the dried fruit small so each spoonful gets some. Big pieces sink to the bottom and you end up with a fruit-less first half of the bowl.
• Toast the almonds beforehand in a dry skillet. It takes two minutes and makes the flavor dramatically more pronounced.
• Stir before serving. The oats thicken as they sit, and a good stir redistributes the fruit and loosens everything back up.