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.