This is a warm, cozy way to start the day, with a nice contrast from the creamy and mushy oatmeal to crunchy nuts and of course the sweet strawberries.
By Katherine Sacks
My visting friend and I really loved eating this recipe for breakfast all week—although it has thankfully stopped snowing in Berlin, May has been damp, cold, and rainy.Print
Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.