Swiss Oatmeal - Muesli

Often referred to as Overnight Oats, they are jars of single serve oats with any number of flavor additives. They are a variation of Swiss Muesli which is prepared in quantity versus single serving.  On a recent cruise Muesli was one of the buffet offering; it reminded me of a recipe that I made years  ago. That recipe, provided by Quaker Oats, is basic allowing one add fresh ingredients daily to change up the taste if desired.
The header provided with the recipe in The Quaker Oats Wholegrain Cookbook (September 1978), reads, "All these wholesome ingredients provide a nutritious way to begin your day. This is a cold, creamy cereal you make ahead and refrigerate overnight."
Add flax seed, sunflower seeds, etc. for additional flavor and nutritional boosts.

Muesli (Swiss Oatmeal)    Makes enough for several servings or for one person to eat over several days
2 cups regular (rolled) or quick oats
1 1/4 - 2+ cups milk (or use 1/2 cup orange juice as part of the liquid)
3/4 cup dried fruit (raisins, craisins, apricots, prunes, etc.)
2 to 4 tablespoons honey (or use brown sugar)
14 teaspoon salt
Additions (to be added right before eating): chopped nuts, toasted seeds, fresh fruit, yogurt, etc.)

1. Combine all ingredients; mix well. (Add enough milk to cover and a little extra so it pools on top; more may need to be added after oats are allowed to soak.)
   
   
   
   
   
   
2. Cover, refrigerate overnight or at least for several hours.
3. Add chopped nuts, toasted seeds, fresh fruit, yogurt, or other favorites right before ready to serve.

Recipe without photos . . .
Muesli (Swiss Oatmeal)    Makes enough for several servings or for one person to eat over several days

2 cups regular (rolled) or quick oats
1 1/4 - 2+ cups milk (or use 1/2 cup orange juice as part of the liquid)
3/4 cup dried fruit (raisins, craisins, apricots, prunes, etc.)
2 to 4 tablespoons honey (or use brown sugar)
14 teaspoon salt
Additions (to be added right before eating): chopped nuts, toasted seeds, fresh fruit, yogurt, etc.)

1. Combine all ingredients; mix well. (Add enough milk to cover and a little extra so it pools on top; more may need to be added after oats are allowed to soak.)
2. Cover, refrigerate overnight or at least for several hours.
3. Add chopped nuts, toasted seeds, fresh fruit, yogurt, or other favorites right before ready to serve.

Candy Cane Coffee Cakes

Back in the 1970s or possibly 1980s, Marcia Sims and I signed up for a gourmet cooking class that met for several weeks in the home of Joan Johnson. Joan was a fabulous cook and shared her expertise with us. We did all sorts of fabulous foods that were perfect for entertaining. I then shared her expertise with my students. It was a win-win situation.

She shared this holiday recipe and taught us a relatively simple braiding technique. Over the years, I make the dough and filled it with a variety of things including thickened cherries, apple mixture, even made some savory filling.

Here’s the festives recipe that Joan Johnson shared with us . . . 

Candy Cane Coffee Cakes    Makes 3 coffee cake

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm sour cream (110° to 115°)

6 tablespoons butter, divided

1/3 cup granulated sugar

2 large eggs

2 teaspoons salt

5-3/4 to 6-1/4 cups all-purpose flour

1-1/2 cups finely chopped dried apricots

1-1/2 cups finely chopped maraschino cherries  (I did use less maraschino cherries and add chopped craisins to make up the difference)

2 cups powdered sugar

2 tablespoons cold water

Additional cherries, halved

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
   
   
   
   
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

   

   Another indication that the dough is risen — poke a couple of fingers in dough and the imprint remains.

3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
4. On each long side, cut 3/4" wide strips about 2" into center. 
   
5. Combine apricots and cherries; spoon down the center of each rectangle. 
   
   
   
   
   
   
   
6. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. 
   
   
   
   
   
   

   

   
   

7. Curve top.
   
8. Transfer each coffee cake to a baking sheet.
9. Bake at 375° for 18 to 20 minutes or until golden brown. 
10. Melt remaining butter; brush over warm coffee cakes. 
11. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. 
12. Garnish with additional cherries. 
    

Recipe without the photos . . .

Candy Cane Coffee Cakes    Makes 3 coffee cake

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm sour cream (110° to 115°)

6 tablespoons butter, divided

1/3 cup granulated sugar

2 large eggs

2 teaspoons salt

5-3/4 to 6-1/4 cups all-purpose flour

1-1/2 cups finely chopped dried apricots

1-1/2 cups finely chopped maraschino cherries  (I did use less maraschino cherries and add chopped craisins to make up the difference)

2 cups powdered sugar

2 tablespoons cold water

Additional cherries, halved

1. In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
4. On each long side, cut 3/4" wide strips about 2" into center. 
5. Combine apricots and cherries; spoon down the center of each rectangle. 
6. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top.
7. Transfer each coffee cake to a baking sheet.
8. Bake at 375° for 18 to 20 minutes or until golden brown. 
9. Melt remaining butter; brush over warm coffee cakes. 
10. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. 
11. Garnish with additional cherries. 

Fruit & Nut Granola Bars

Granola bars are great for breakfast on the go or for snacking . . .

Fruit & Nut Granola Bars   Makes a 8x12" pan of bars
2 cups old-fashioned oats
1 cup slivered almonds
3 tablespoon butter
2/3 cup honey
1/4 cup brown sugar, packed
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla
1/2 cup oat flour (blend oats in the blender to make your own or purchase)
1 1/2 to 2 cups dried fruit, chopped (I used a combination of pitted dates, dried apricots and dried cranberries

1. Preheat oven to 350°. Line an 8x12" baking pan with parchment paper, allowing paper to overlap on ends for easy removal of granola bars; spray bottom and sides of pan with pan release.
2. Spread oats and almond on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. When done, reduce oven temperature to 300°.
   
3. Meanwhile, place butter, honey and brown sugar, salt and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir until sugar melts and mixture is well blended.
   
4. Transfer lightly browned oat mixture to a large mixing bowl, add oat flour and dried fruit and then stir in butter and honey mixture. Stir until well blended.
   
   
   
   
5. Pour mixture into prepared pan. Cover with a sheet of wax paper and use your hands to evenly flatten mixture. 
   
   
   
   
6. Bake for 25 to 30 minutes, until light golden brown. Cool and then refrigerate at least 2 to 3 hours before cutting. Note: Easily lift chilled bars out of baking pan by grabbing excess parchment paper overlapping ends of the pan.
   
   
   
   

Recipe without photos . . . 

Fruit & Nut Granola Bars   Makes a 8x12" pan of bars

2 cups old-fashioned oats
1 cup slivered almonds
3 tablespoon butter
2/3 cup honey
1/4 cup brown sugar, packed
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla
1/2 cup oat flour (blend oats in the blender to make your own or purchase)
1 1/2 to 2 cups dried fruit, chopped (I used a combination of pitted dates, dried apricots and dried cranberries

1. Preheat oven to 350°. Line an 8x12" baking pan with parchment paper, allowing paper to overlap on ends for easy removal of granola bars; spray bottom and sides of pan with pan release.
2. Spread oats and almond on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. When done, reduce oven temperature to 300°.
3. Meanwhile, place butter, honey and brown sugar, salt and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir until sugar melts and mixture is well blended.
4. Transfer lightly browned oat mixture to a large mixing bowl, add oat flour and dried fruit and then stir in butter and honey mixture. Stir until well blended.
5. Pour mixture into prepared pan. Cover with a sheet of wax paper and use your hands to evenly flatten mixture. 
6. Bake for 25 to 30 minutes, until light golden brown. Cool and then refrigerat at least 2 to 3 hours before cutting. Note: Easily lift chilled bars out of baking pan by grabbing excess parchment paper overlapping ends of the pan.

Granola Cups -- nutrient-dense sweet choice

I’ve been trying to quell my occasional craving for sweets with nutrient-dense choices. Chia seed chocolate pudding did not cut it, nor did the protein balls of this and that! Yes, I tried them but in my estimate they belong in the trash bin instead of on our blog (Barry agreed).  However, a recipe for Granola Cups in the latest Parade insert did catch my eye and so, with reluctance (haven’t quite got over the chia seed experiments yet) I gave them a try . . . and these I did like.

They’re good as a snack, for dessert but I plan to add them on my breakfast menu, too.

As usual, I made some adjustments as included below.  For Parade’s original recipe, click on Granola Cups.

Granola Cups    Makes 12

1¼ cups old-fashioned rolled oats (or use quick oats)

½ cup chopped almonds

1 cup dried fruit, chopped (I used a combo of apricots & craisins + prunes; raisins, dates, etc. would also work)

⅓ cup flax meal (Put flax seeds into a Nutra Bullet or blender to make your own)

⅓ cup sunflower seeds

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 large egg

⅓ cup Agave

¼ cup canola oil                      

1. In a large bowl, combine all dry ingredients including spices.
   
2. In a second bowl, lightly beat egg; stir in Agave and canola oil.
   
3. Stir wet ingredients into dry.
4. Divide among 12 muffin cups, pressing mixture up sides with wet fingers to form cups. (I used silicon so did not grease the cups; if using regular muffin tins, be sure to grease to cups. Also, I used a ¼ cup measure, covered in sprayed plastic wrap to create an indentation.)
   
   
   
   
   
   
5. Bake 20 minutes at 350° or until edges brown and cups are set.
6. Cool several minutes before unmolding. 
   
7. Fill with flavored yogurt sprinkled with cinnamon, or yogurt and fresh fruit (or pudding, ice cream, etc.)

Recipe without photos . . .

Granola Cups    Makes 12

1¼ cups old-fashioned rolled oats (or use quick oats)

½ cup chopped almonds

1 cup dried fruit, chopped (I used a combo of apricots & craisins + prunes; raisins, dates, etc. would also work)

⅓ cup flax meal (Put flax seeds into a Nutra Bullet or blender to make your own)

⅓ cup sunflower seeds

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 large egg

⅓ cup Agave

¼ cup canola oil                      

1. In a large bowl, combine all dry ingredients including spices.
2. In a second bowl, lightly beat egg; stir in Agave and canola oil.
3. Stir wet ingredients into dry.
4. Divide among 12 muffin cups, pressing mixture up sides with wet fingers to form cups. (I used silicon so did not grease the cups; if using regular muffin tins, be sure to grease to cups. Also, I used a ¼ cup measure, covered in sprayed plastic wrap to create an indentation.)
5. Bake 20 minutes at 350° or until edges brown and cups are set.
6. Cool several minutes before unmolding. 
7. Fill with flavored yogurt sprinkled with cinnamon, or yogurt and fresh fruit (or pudding, ice cream, etc.)

Fruit & Nut Filled Pork Loin

Fruit and nuts created a delicious explosion of flavor in this pork loin that Barry prepared for Christmas Eve.

Fruit & Nut Filled Pork Loin      About 10 servings

¼ cup dried, chopped apricots                      

¼ cup dried cranberries

Hot water to cover dried fruit

About ½ cup coarsely chopped nuts (a combination of pistachios & almonds

About 1 to 1½ tablespoons olive oil

3 pound pork loin

Butcher’s twine to tie the pork loin

Olive oil

Kosher salt and coarsely ground pepper

Red wine – about ½ cup total

1. Heat oven to 325°
2. In a small bowl, combine dried apricots and cranberries and barely cover with hot water.  Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.   
3. Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil. 
4. Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
   
   
   
   
   
   
   
   
   
   
   
   
5. Spread fruit and pistachio mixture on the butterflied loin. 
   
6. Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
   
7. Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
8. Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
   
9. Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices.
   

Recipe without photos . . .

Fruit & Nut Filled Pork Loin      About 10 servings

¼ cup dried, chopped apricots                       

¼ cup dried cranberries

Hot water to cover dried fruit

About ½ cup coarsely chopped nuts (a combination of pistachios & almonds

About 1 to 1½ tablespoons olive oil

3 pound pork loin

Butcher’s twine to tie the pork loin 

Olive oil

Kosher salt and coarsely ground pepper

Red wine – about ½ cup total

1. Heat oven to 325°
2. In a small bowl, combine dried apricots and cranberries and barely cover with hot water.  Let stand about 10 to 15 minutes or until they have plumped, absorbing most of the water.   
3. Drain excess liquid and add the coarsely chopped nuts to the fruit; moisten with olive oil. 
4. Trim excess fat from loin; butterfly and then pound to flatten so that pork is of same thickness throughout.
5. Spread fruit and pistachio mixture on the butterflied loin. 
6. Roll up filled loin and use butcher’s twine to tie the pork loin-- tie in 3 to 5 places or as needed to keep the filling in place.
7. Drizzle rolled loin with a little olive oil; sprinkle with salt and pepper.
8. Place in a roasting pan, drizzle with part of the red wine and bake at 325° about 1 to 1½ hours or until loin crust is nicely browned and an internal temperature of at least 160° is achieved. Continue to drizzle with remaining wine as the loin cooks.
9. Let loin set 10 minutes before slicing; remove twine and cut crosswise into about ½” thick slices..