Some years ago when Mr. Urban and I were in Shanghai, we had the good fortune of having Muesli for breakfast, one smoggy morning at the breakfast bar of a swanky hotel. Although the hotel had a smorgasbord of goodies laid out, we both reached for a bowl of cold-looking oatmeal gorgeously topped with fragrant stewed fruit compote and roasted nuts. One bite and the world became a better place. Oats soaked in a creamy milk to a perfect ratio of bite vs mush, interspersed with soft green ribbons of grated apple and plump green raisins. The mixture was sweet, but barely so. It was a decadent treat you get served at a getaway health spa... In the years since, I have made it from online recipes, using Old Fashion Oats and regular milk with honey. But with all the talk of Steel Cut Oats being the way to go, and finding some quick-cook version at our Trader Joe's, Urban Toddler and I decided to whip up a batch this week, using Vanilla Almond Milk. Although my Urban youngs