from "the swiss cookbook". the author says that it is supposed to be served as a breakfast or supper--not dessert--and that it "is a throwback to the old swiss country habit of eating a cereal gruel with fruit and milk for supper because these were the foods on hand." she says that whole-wheat and other dark breads with butter are usually served with it. i haven't tried it yet. this is for one serving. overnight standing time is not included. however, this can soak for only 30 minutes and still be great (even with old-fahioned oats).
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