The Oatmeal Redux is On

January 1, 2010

My kids are the type who, the minute they open their eyes in the morning, they’re ready to eat. In my effort to try and lure them away from the empty carb-carniverous selections out there, we’ve been exploring the virtues of oatmeal, served up with a fresh new, colorful face. Not the pre-packaged kind that’s got additives and faux sugar galore. And not a bowl of grey, lumpy stuff that’s the consistency of wallpaper paste. I’m talking steel cut oats that still have a little al dente bite to them even after they’re cooked.

The virtues of oatmeal of endless – high in fiber, helps to fight off bad cholesterol, sticks to your ribs so it stays with you longer and it’s packed with vitamins and minerals. It’s a good, complex carb that also contains 5 grams of protein per serving, packed with iron (10% of your recommended daily intake), thiamin (25%), magnesium (28%), phosphorus (33%) and manganese (147%).

Oatmeal can stay seasonal with fresh blueberries, strawberries and raspberries in the summer and dried dates, figs and apricots in the winter.  An array of nuts and seeds (almonds, sunflower, flax, pumpkin) and spices like ground clove and ginger give it extra zing.  Vanilla soy milk,

The toppings combinations are endless, and this is where the kids can flex their creative muscle. A pinch of pistachios, a dusting of coconut powder, a tablespoon of dried cranberries and a teaspoon of brown sugar and you’ve got my daughter’s favorite combo. For my son, he prefers slivered almonds, tiny Zante raisings and a squeeze of real maple syrup with a sprinkling of cinnamon is his stand by. We’ve fallen in love with the flavor of almond milk, making it extremely heart healthy and it’s also a great way to help reduce cholesterol.

Dig in!


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