Not your mother’s oatmeal…

Here are recipes for two very different oatmeal breakfasts. Both are colorful, flavorful, and powerful. They’re loaded with omega-3, fiber, vitamins, minerals, and yumminess. One is served cold(!), one is served hot in the more usual way (see Ruth’s post on how different food temperature can help if eating is difficult). The texture of each has that lovely oatmeal-y  softly nutty texture that is so satisfying and comforting, yet easy to eat when dealing with a sore mouth or throat. See Ruth’s post about the importance of food texture for more hints and tips on that subject. If you’re ready to add a crunchier element to breakfast, you can sprinkle some chopped nuts on top of either dish. In both recipes, an ingredient is added to slow down the absorption of the oatmeal’s natural sugar: cinnamon in the parfait, and almond butter in the green tea oatmeal. Oatmeal has never been better for you, nor more exciting!

 

Oaty breakfast parfait
Serves 1
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Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Ingredients
  1. ⅓ cup rolled oats (gluten free if preferred)
  2. 1 tbsp chia seeds
  3. ¼ cup unsweetened almond or soy milk
  4. ¼ tsp ground cinnamon
  5. ½ cup raspberries
  6. ½ cup strawberries
Instructions
  1. Make the oatmeal by placing the oats, chia, milk, and cinnamon in a bowl, and stirring well to make sure that all ingredients are evenly mixed together.
  2. Mix the remaining ingredients in a food processor until smooth.
  3. Spoon half of the oatmeal into a single-serving dish, and top with a layer of the fruit mixture. Repeat so you have four alternating layers.
  4. Place the dish in the fridge overnight.
Notes
  1. When you’re ready to eat breakfast the next day, you’ll find that the oats have been deliciously softened. If you like, you can spoon some yoghurt or more berries on top before eating. For the parfait layer, you can use whichever fruit – or vegetables! - that you enjoy. I’ve often whizzed up carrots, red bell peppers, and avocado for this breakfast. The ingredients you use will affect the color; if you mix green items with red items, you’ll end up with a brownish-chocolatey color - which I like, but not everyone will find it to be an appetizing color.
  2. Regardless of the fruits and vegetables you use, the texture will be soft and easy to eat with oatmeal’s usual hint of nuttiness.
Adapted from TicketyBooHealthCoaching.com
Adapted from TicketyBooHealthCoaching.com
CALMERme http://calmerme.com/

Enjoy

Save precious minutes in the morning with this very convenient delicious breakfast. You can prepare the parfait in minutes the night before while waiting for dinner to cook. The recipe is easily doubled or quadrupled, depending on how many you’re cooking for.

The parfait is a delicious and refreshing way to eat oatmeal; a perfect spring or summer breakfast.

What’s good about?

This is an easy way to start your day off right with a couple of servings of fresh fruits and vegetables.

The chia seeds are a good source of omega-3, and the unsweetened soy milk provides protein without added sugar.

Because this next recipe is served hot, it could be considered to be a more traditional version of oatmeal  – but that’s where the comparison ends. This dish is a riot of color and flavor!

Green tea oatmeal
Serves 1
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. ⅔ cup water
  2. ⅓ cup rolled oats (gluten free if preferred)
  3. 1 tsp matcha
  4. 1" chunk of fresh ginger, peeled and chopped finely
  5. 1 tsp chia seeds
  6. 1 tsp hemp hearts
  7. 1 tsp flaxseed
  8. 1 tsp almond butter
  9. 1 tbsp dried fruit, optional
Instructions
  1. Bring the water to a boil, stir in the matcha, then turn down the heat and let it simmer for a few seconds.
  2. Add the oats, chia, hemp, and flaxseed, and stir well.
  3. Cover the pan and cook for five or six minutes. (If you have time, you can turn off the heat and leave the covered pan on the stove for 30 minutes or so and the oats will be cooked perfectly; just reheat gently till they’re as hot as you like them.)
  4. Add the almond butter and give it a light stirring.
  5. Serve hot.
Notes
  1. I love this dish; it’s my all-time favorite breakfast. I usually top it with plain yoghurt, a few raspberries, and some blueberries.
  2. Tip: To save time on a busy morning, you can make the oatmeal the night before. Follow steps 1 and 2, cover the pan and go to bed. In the morning, add a little more water (or non-dairy milk if you’re using it), and gently reheat for a few minutes.
Adapted from TicketyBooHealthCoaching.com
Adapted from TicketyBooHealthCoaching.com
CALMERme http://calmerme.com/

Enjoy

A surprising, colorful take on an old classic. Green oatmeal? Who knew it could be so tasty!

Ginger has all sorts of benefits, but it also brightens a bowl of oatmeal like nothing else can. You can adjust the amount you use depending on how much you like it or need its help.

I like to swirl the almond butter into the oatmeal rather than mixing it in well. By doing this, I get to enjoy the tasty creaminess of the almond butter every few bites, rather than getting a subtle hint of it in every bite.

What’s good about?

The color comes from matcha, which is very rich in antioxidants and is made from the ground-up leaves from the green tea plant. I don’t know about you, but I don’t like drinking green tea – by using matcha in the oatmeal, we can get all the benefits of green tea without tasting the flavor!

The ginger has powerful anti-nausea and anti-inflammatory properties.

Chia, hemp, and flaxseed are good sources of omega-3, antioxidants, and fiber. Hemp also provides protein, and is a good source of vitamin E and minerals such as phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron, and zinc.

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