If you are anything like me, you may have presumed that “overnight oats” were something only to be found in recent years on Instagram. Surely a modern day twist on plain old-fashioned porridge? Here is a simple recipe from the “Ministry of Food” Breakfasts leaflet circa 1942 that begs to differ.
Swiss Breakfast Dish
2 tablespoons of rolled oats per person plus 1 grated apple.
Method
- Place rolled oats in a bowl and add a small amount of water to just about cover. Leave somewhere cool overnight.
- Add grated apple and a little cold “top of the milk” to the oats when ready to eat.. that’s it!
- Variations are grated carrot, dried fruit, other grated or chopped fruit. Add a sprinkle of sugar or spices if needed.
Simple “overnight oats” 1940s style!
PS: Delicious!
C xxxx
That looks so cozy! The dishes are marvelous. I often eat oats at the end of the day. I’ll set up my “overnight” oats in the morning for the evening, especially when my husband will be working that evening. I can’t start the day with sugars anymore (why can’t my body stay 20 years old?), but I find I sleep better with a higher carb evening meal. Oats and cornmeal are my favorite grains and hot cereals. I’m not a big bread person so oats are perfect.
Mom used to make ‘depression rice’ which was bringing the rice to a full boil for only about five minutes, covering, and holding overnight. It worked really well, and certainly did save on energy.
It’s also know as Bircher muesli I used to make it years ago. Heather