DDS Detective: Moma
<div > <p><img src="http://static.thedartmouth.com/2012/01/10/photos/7755_article_photo.JPG" alt="" title=""</img></p> <p>Priya Krishna / The Dartmouth Senior Staff</p> </div>
I adore breakfast. It’s not only the most important meal of the day, but also the most flexible.
You can have everything from a chocolate chip pancake to a breakfast taco, an omelette to a bowl of oatmeal. I am always looking for ways to change up my regular breakfast routine, and this past term that I spent in London, I had a breakfast revelation.
It was called Moma — this British product that comprised a small pot filled with oats, yogurt, and fruit. They were incredible. Our FSP used to fight to get them in the morning. I developed an addiction. I was eating Moma for breakfast, lunch and dinner. I left London hoarding about two to three in my backpack, but those quickly finished.
Fortunately, however, I have found a recipe for this breakfast delight in Collis.
- Grab a scoop of oatmeal (use a packet and add hot water if the pots are out)
- Grab some yogurt — I prefer plain, strawberry or vanilla — and a banana
- Once the oatmeal has cooled a little bit, add, bit by bit, the yogurt, so that the oatmeal is pretty cold by the time you’ve dumped all of it in
- Slice up the banana into the bowl and mash with a spoon, et voilà!