Yogurt redefined

This has been breakfast of late. Yogurt, topped either with homemade granola or muesli, the later sometimes literally being thrown haphazardly by handful measurements of oats, nuts, and seeds on top and accompanied by seasonal fruit.

I do have to say though, that in the year that we have moved into our house with a real dining area, I can count on one hand the amount of times that I’ve eaten in front of my computer. Having a set place does wonders for the way I start and go about my day. In fact, I’d argue that I’m more productive because of it. Either way, a typical start to my day is still quite simple and quick in preparation because waffles, or things of that nature, take time and a certain energy that still needs to be regulated to weekends for us.

That being said, I think the stewed rhubarb and blueberries would make an awesome topping for said waffles.

I recently received a yogurt maker from T-fal. At first the thought of bringing in another space hog into the kitchen put me at a pause, but then I considered the yogurt containers starting to pile up for reuse in our shops screen printing area and decided that possibly my yogurt consumption wasn’t keeping up. So I gave in, but I can say that I actually do really like having it.

Making yogurt in my oven with a water bath lasted for a few months. Realistically it was time consuming and took a lot of energy. The T-fal yogurt maker is actually pretty small and delivers yogurt of the same consistency without needing constant supervision on my part, it’s a win win. My only complaint is that the setting only goes up to 15 hours. I prefer to let my yogurt go for 24 hours to get rid of as much of the lactose in the milk as I can, but I make up for this by just adjusting the time for nine more hours once it goes off. One other minor thing is that the lid forms some condensation on the inside, which isn’t a problem for the yogurt itself, but sometimes it leaks out a little and forms a puddle on the counter, not that big a deal, just something to be aware of. That said, do you make your own yogurt at home? If so, what and/or how do you go about it?

Stewed Rhubarb & Bluberries with Muesli & Yogurt serves 4

If you don’t have your own yogurt maker, I do have instructions for how to make it in your oven in the link below, but store purchased will work just as well.

Homemade or plain whole milk yogurt
stewed rhubarb and blueberries, recipe below
muesli, recipe below

Divide yogurt, rhubarb and blueberry mixture, and muesli equally into each serving bowl. You can either eat right away or stir it up and let sit for about 10 minutes or even overnight depending on how soft and creamy you like your muesli.

stewed rhubarb & blueberries
5-6 stalks of rhubarb, chopped into 1/2-inch pieces
3/4 cup blueberries, fresh or frozen
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
2 tablespoons water

Place all ingredients, except for the blueberries, into a small saucepan, bring to a gentle boil. Then reduce heat, add in the blueberries and let simmer for about 5-8 minutes or until the rhubarb is just soft and tender. Let cool slightly, then serve or store, tightly covered in the fridge for several days.

2 cups rolled oats
1/4 cup almonds, roughly chopped
1/4 cup walnuts, roughly chopped
2 tablespoons sunflower seeds
2 tablespoons flaxseed meal
pinch of salt

Preheat oven to 350F. Place all the ingredients in a bowl and stir to combine. Place in the oven for 8-12 minutes or until just beginning to smell toasty. Remove from oven, let cool and store tightly covered for a month.