As we approach the peak of our local fruit season, it's important to not only enjoy the harvest fresh, but to plan ahead and store surplus for the coming fall, winter and spring. Whether fresh, dried, or turned into jams and preserves, fruit is always appreciated in the morning. Breakfast cereals are a staple in many households, but making your own is both more economical and more flavorful. Oats are a perfect start to the day: they're nutritious, filling and versatile, as well as being inexpensive and readily available in bulk. The included recipes are easy and can be prepared ahead of time.

Not everyone wants to start a 108° day with a steaming hot bowl of oatmeal, so we've also provided two cold oat breakfasts to try right now: muesli, a grain and seed mixture; and granola. Muesli and granola may both be eaten as a snack or with milk like other breakfast cereals, and all three of the recipes below are greatly improved if served with add-ins, such as: chopped nuts, nut butters, seasonal fresh fruits and berries, dried fruits and berries, jams, jellies, preserves or sauces, sweeteners such as maple syrup or honey, or butter. These are template recipes: experiment as much as you want with different flavor combinations! Our favorite granola variations are Cranberry-Walnut and Coconut-Pecan.

A wide array of fruits for your preserving or fresh eating needs can be found in season at the Caldwell Farmers Market. Several vendors bring fruit to market, and throughout the summer customers can find apricots, plums, apples and more. Speak with each vendor to find out when they anticipate their harvests will be ready so you don't miss your chance at a winter full of apricot jam and dried apples.

MUESLI

• Start to finish: 5 minutes
• Servings: 16-18

Ingredients:

• 2 cups rolled oats, or other rolled grains
• ½ cup sesame seeds
• ½ cup flax seeds
• ½ cup chopped nuts
• ¼ cup sunflower seeds
• ¾ cup dried fruit, chopped into bite-sized pieces as needed

Method:

• Combine all ingredients in a large bowl. Store in an airtight container.
• Serving Suggestion 1: Combine 3-4 tablespoons muesli in a bowl with optional add-ins. Add milk, kefir, or yogurt to moisten.
• Serving Suggestion 2: Put ¼ - ⅓ cup muesli in a bowl. Add a serving of kefir or yogurt, then stir. Cover and let refrigerate overnight. The next morning, add fresh fruit and sweetener to taste.

GRANOLA

• Start to finish: 30 minutes
• Servings: 12

Ingredients:

• 4 cups rolled oats or other rolled grains
• ½ teaspoon cinnamon or other spices (optional)
• pinch salt
• ½ cup oil or melted butter
• ½ cup honey
• 1 teaspoon vanilla or other flavor extract
• 1 cup nuts
• 1 cup dried fruit

Method:

• Preheat oven to 325°. In a large bowl, combine rolled oats and nuts and sprinkle with salt and optional cinnamon. In a separate measuring cup or small bowl, mix oil, honey and vanilla extract. Pour honey mixture over oats and toss to coat.
• Line a roasting pan with parchment paper to prevent sticking, and spread oat mixture over bottom in a thin, even layer. Bake for 20-30 minutes, stirring every 5-10 minutes, until oats look golden. Add dried fruit after mixture is cool. Store granola in an airtight container.

COOKED OATMEAL

• Start to finish: Overnight (15 minutes)
• Servings: 4

Ingredients:

• 3 cups water
• 1 T. butter
• 2 T. brown sugar
• 1 t. cinnamon
• pinch of salt
• 1 cup steel-cut oats
• 1 t. vanilla extract

Method:

• The night before you want to eat oatmeal, get your heaviest 2-3 quart pot with a tightly fitting lid. This is important, both to retain heat and so it won’t stick to the bottom of the pot. Put the water, butter, sugar, and salt into the pot and bring it to a full boil. Add the cinnamon and oats, stir, add the vanilla, and stir again. Turn off the heat, cover the pot, and go to bed.
• The next morning, reheat the oatmeal in the microwave or on the stove over low heat, stirring infrequently to reduce stickiness. Serve with add-ins.

(Originally published in the Idaho Press-Tribune in 2015.)