Silver Fork Lodge is one of my favorite places to take visitors for breakfast in summer. The views from the deck are beautiful and they have some great food. They are famous for their sourdough starter, used for pancakes and waffles. They have fresh mountain perch and eggs, plus homemade cornbeef hash that has generous chunks of corn beef (not ground like the canned variety). I love their oatmeal. Its made from whole oats and they serve it with brown sugar, wild blueberries (you have to ask for these - an extra $1 but worth it), pecans, raisins, milk and butter.
Fred recreated this wonderful oatmeal for Mother's Day brunch. He bought granola with raisins as an extra crunchy topping. The blueberries were thawed from frozen and added a little extra blueberry juice to the mix which tasted delish. I toasted the pecans and chopped. Crunch crunch.
Silver Fork Oatmeal
Prepare your favorite rolled oats (regular, not instant or quick variety) Serve with:
2 TB Pecans, toasted in a hot pan, then chopped 2 TB Brown Sugar 1/4 Cup Wild Blueberries 2 TB Raisins or a favorite granola Butter, milk and honey to taste.