HOME > Chowhound > Home Cooking >


Summer Oatmeal (cold)

I did a search and I didn't see anything like this on Chowhound so I thought I would share. We just came back from vacation, and one of the places we stayed served "Summer Oatmeal" for breakfast. It was a cold oatmeal and was really very good. We have been making it since we got home and love it.

1/3 Rolled Oats (not steel cut, not minute)
1/3 Yogurt*'
1/3 Milk

Mix and refrigerate overnight or longer.

We find 1/3 cup of each is a good breakfast serving. But you can make a cup of each and have several days worth and it still tastes fine when you eat it later. I also add some chia and flax in when I mix it, a pinch of salt and a bit of honey or brown sugar. We eat it with chopped nuts and fruit mixed in but I add that at the table.

*Don't use Greek Yogurt. It comes out with the consistency of spackle.You have to add a lot more milk. :)


  1. Click to Upload a photo (10 MB limit)
  1. I call that muesli, very popular in Europe :)

    1. you can also add dried fruit, roasted nuts, finely diced green apple, and eat it over several days. If adding fresh apple, a bit of lemon juice keeps it from browning.

      1. I prefer my muesli Swiss-style, which I understand is made with grated apple and orange juice instead of milk. I make a big tub of oats, nuts, seeds, and dried fruit, then make a serving the night before with about 1/3 cup of the mix, about 1/4 of an apple (grated right into the bowl), a sprinkle of golden flax meal, a few good dollops of plain yogurt, and enough OJ to make it quite loose.

        Overnight soaking in such an acidic environment helps break down the least digestible aspects of the oats, nuts, and seeds and really softens the dried fruit nicely. The grated apple gives it excellent texture. Sometimes I also add a few fresh berries in the morning right before eating if I have them on hand.

        Some of my favorite combos for the dry mix have been:
        pecan, dried cranberry, and coconut;
        hazelnut, dried cherry, and pumpkin seed;
        walnut, sunflower seed, and golden raisin; and
        pistachio, dried apricot, and cinnamon

        2 Replies
        1. re: GardenFresh

          thank you! I had lost long ago the recipe I found for this and now I remember why the lemon juice wasn't such a crazy idea.

          1. re: GardenFresh

            when I had muesli in Geneva it was not made with oj, but with milk.

          2. I sometimes take those ingredients and whip them up in a blender into a smoothie. This morning, it was 1/2-3/4 c Rolled Oats, 1 c vanilla yogurt, 1 c skim milk, some cashew nut butter, a little honey and a handful of ice cubes. Yummy...

            1. A hotel in Point au Pic, Quebec has "gruau" as a menu staple on its breakfast buffet all summer long. They use more milk and less yogurt, I believe, and offer brown sugar, chopped pecans, dried and fresh blueberries and other fruits/yogurts as toppings. It's fabulous and six years ago when I was there, I bypassed crepes, bacon and other savories to have a big bowl of it each morning.

              2 Replies
              1. re: pinehurst

                I regularly do "overnight oatmeal" for my family - a ratio of 1:1 for rolled oats and milk...stir it up, cover with wrap and refrigerate over night. Next morning, add toppings (usually just brown sugar for us) and you're good to go!

                1. re: jbsiegel

                  I am pretty excited about this easy recipe. I never thought to make it at home!

              2. For some reason, this has been on my mind ever since I read it yesterday and now, coming back to see all these other suggestions, I know it will be on my mind until I make it. Thanks! :)

                1 Reply
                1. re: GretchenS

                  me tool never got it together to have all that healthy oatmeal stuff ready for my own breakfast when it was cold outside, but, it's never to late to start on the healthy path. personally I'm going to add some kefir on top in addition to the nuts/fruits/flax for extra points.

                2. It's usually called Bircher Museli in Europe, and I've just rediscovered it. I use about 1/3 cup oats, 1/3 cup yogurt (not Greek), 1T toasted almonds, a tiny bit of sugar, flaxseed, and grated peeled apple for sweetness.

                  Grating in the apple the night before versus grating it in the morning doesn't seem to make much of a difference so I just do it the night before.

                  Has anyone tried toasting the oats beforehand?

                  2 Replies
                  1. re: christinegallary

                    I did try toasting the oats with the nuts one time, and honestly I didn't feel like it made any difference in taste or texture.

                    1. re: christinegallary

                      I learned that it is traditional to use the peel and the core, just grate the whole thing in.

                    2. This sounds so tasty. I'm wondering if anyone's tried it with soy milk? Maybe I'll have to be the first...

                      2 Replies
                      1. re: DeborahL

                        Yes, that's how I learned this from my Dad. 1 cup oats to 1 pint ot soy milk. He added raisins but I don't care for them so I usually use apricots. You can eat on this for a few days, With the apricots, I like to add a little honey when serving. I don't think they're as sweet as raisins. You could add pretty much anything.

                        1. re: ChrisKC

                          Thanks ChrisKC! I'm gonna try this tonight. I'll report back.

                      2. Made this last night with OP's formulation plus some Trader Joe's freeze-dried raspberries (yummy but pricey treat). It was fantastic! Can hardly wait to ring the changes on this one...

                        1. I do this, except with no milk, just yogurt and with steel-cut oats. Yup, steel-cut oats work great in this. They don't get all soft, they get nicely chewy, a texture I love. I learned about this on Chowhound a couple of years ago from poster The Dairy Queen, who also recommended throwing frozen berries on top when setting it up, so they're thawed in the morning, when fresh aren't in season. Here's the thread: http://chowhound.chow.com/topics/679150

                          2 Replies
                          1. re: Caitlin McGrath

                            So I tried this both the original way (oats, yogurt, milk--or soy milk, in my case) and as Caitlin described. I had steel-cut oats on hand, so I used them instead of rolled. And I used vanilla soy milk and full-fat plain yogurt. First I mixed 1/3 cup oats, 1/3 cup yogurt, and 1/3 cup soy milk; then in a separate container I mixed 1/3 cup oats, 1/3 cup yogurt, and frozen berries.

                            I have to say, I liked the second way better! I mixed in a teaspoon of turbinado sugar this morning, cuz I've got quite a sweet tooth and it was too tart for me otherwise, even with the berries. But it was so easy--both ways are so easy--and it was a great way to use up the frozen berries that I had sitting in the freezer.

                            I liked the soy milk version too--I mixed in raisins this morning--but I've always preferred a more porridge-y consistency to runnier, for oatmeal or cream of wheat or even soups. And the soy milk didn't add much flavor.

                            What a great breakfast or snack: fiber, protein, low-calorie, tasty. And it's so ridiculously easy. I'm gonna be putting this one into regular rotation.

                            1. re: DeborahL

                              I definitely go for the 1-1 ratio of oats/milk (or yogurt or whatever). Less thinking involved too - LOL!

                          2. I'm all over this idea, but Greek yogurt is the only kind I keep around, and I really like the extra protein. Has anybody done it w/ greek yogurt and figured out a method to avoid the "spackle" result?

                            7 Replies
                            1. re: danna

                              My sister has and the answer is, a bit less yogurt, a bit more milk (she uses soy). I started buying regular yogurt just to make this, it has become my standard breakfast, so fast to throw together the night before and then just grab and go.

                              1. re: GretchenS

                                This is good to know. All we buy is Greek yogurt. Think I'll try using that and some almond milk.

                                1. re: GretchenS

                                  I also usually prefer Greek yogurt to eat as yogurt and cook with, but buy regular yogurt just to do this. I've found TJ's French Village and Nancy's (a regional brand) are a good consistency to use with steel-cut oats, and don't have thickeners, etc. As I said in my post above, I don't add milk at all, but I definitely would with Greek yogurt.

                                  1. re: Caitlin McGrath

                                    I love Nancy's, it has a great tang and it is my go to yogurt when I can't find locally made Side Hill Farm yogurt.

                                2. re: danna

                                  I'd think if you went with the steel cut oats version it would stand up to the Greek yogurt. I can't imagine steel cuts turning to paste.

                                  1. re: LisaPA

                                    No, it actually does. The first time I tried it with steel-cut oats, I used Greek yogurt as I had it on hand and the mixture turned verrrry thick overnight. It would have been okay if the yogurt were thinned with milk, and it's great with looser yogurt. But Greek yogurt on its own didn't work great.


                                    1. re: Caitlin McGrath

                                      yeah, I love the greek stuff, but I could see the combo of greek yogurt and steel cut oats turning into something more like stucco than spackle ;-)

                                3. I know a number of people that use that mixture as the base for a thick smoothie. They love the texture.

                                  1. I am glad to see people are enjoying it! We are still chowing away on it, switching out with regular style steel cut oats for breakfast.

                                    We recently tried vanilla yogurt but I found it too sweet with the dried fruit.