Tuesday, November 27, 2012

One Great . . . fast breakfast

One of the great things about being the recipe clearinghouse is that readers are always making sure I remember old recipes. You lose it, I look for it and then I get to take a second look.

A few weeks ago, a reader was looking for an oatmeal recipe that her sister had found in the Observer years ago. All she remember was the date -- sometime around 2007 -- and that it involved sticking oatmeal in the refrigerator overnight.

I can't always work miracles to find missing recipes. We switched from paper clip files to an electronic version in 1985, the same year I started working here. If it's before 1985, you're out of luck. But after that, if I have a clear phrase or a distinct word, I can usually track it down.

That worked in this case. And when I looked at the recipe, I set aside for my own uses, too. At this time of year, I'm just as likely to eat oatmeal for a late dinner as an early breakfast. Thanks, reader.

Overnight Pineapple Oats

From "The Short-Cut Vegetarian," by Lorna Sass (Quill, $16). You could probably use  nonfat milk if you don't keep rice or soy milk (or almond milk) on hand. And you'd never miss 1/4 teaspoon of cardomom.

2 cups old-fashioned rolled oats
1 (8-ounce) can unsweetened crushed pineapple
1 1/2 cups rice or soy milk
1/4 to 1/2 teaspoon ground cardamom
1/8 teaspoon salt
1 or 2 sliced bananas
1/4 cup toasted nuts (I'd go with pecans, but that's me)

COMBINE  oats, pineapple, milk, cardamom and salt in a glass or plastic bowl. Stir well, cover and refrigerate overnight. The next day, stir in the banana and top with nuts.

YIELD: 4 servings.


Anonymous said...

Do you cook the oats or leave them raw?

Anonymous said...

You could warm them in the microwave if you want, but it's not designed to work that way. Soaking overnight, particularly with the pineapple, will soften the oatmeal. It's sort of like a soft, European-style cereal.