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Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Manual grain huller — process home-grown rice, oats, barley
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Manual grain huller — process home-grown rice, oats, barley
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In a saucepan, mix the fruit with the sugar and simmer gently. Simmer only until the fruit is soft and the sugar is dissolved. Remove from the burner and cool until the fruit is body temperature or less. In a bowl that you can store in the refrigerator, mix yogurt and uncooked oatmeal. After the fruit has cooled sufficiently, stir it gently into the oatmeal-yogurt mixture. Refrigerate this for at least 7 hours. For fruit, we use frozen blueberries, blackberries, and peaches. I do not recommend pineapple or other highly acidic fruit. We also are not fond of strawberries in this. We use homemade yogurt cultured from a very old Caspian sea culture (it's a bit runnier than standard yogurts). For sweetener, I use either brown sugar, maple syrup, honey, or cactus honey powder. Add spices and dried fruit or nuts as desired. I also will use a roasted whole seven-grain cereal in this recipe, but it requires closer to 12 hours to soften the grains.