It’s getting warm, but on a cool morning you can still serve oatmeal for breakfast.  More affordable, healthier, and versatile than most cold cereals, oatmeal is a great breakfast option.  Not only is it a whole grain, but a bowl of oatmeal is a fantastic opportunity to get in well-rounded nutrition in a subtle way.

To start, use old-fashioned oats (rather than instant), and low-fat or fat-free milk as your base, instead of water.  You can check calcium off the list, without chanting, “please drink your milk,” as I have to in our house.  Next, fruit.  Slightly over-ripe fruit, such as apples, bananas, pears, peaches, or berries is perfect; as is diced frozen fruit.  Next, season and sweeten away.  Cinnamon (we call it “fairy dust” here) has lots of health benefits, and rather than plain sugar, opt for a small amount of more nutritious options, such as honey, blue agave, or fruit juice. 

Fruit salad oatmeal

This breakfast came together quickly the other morning.  I had some fruit salad (peaches, strawberries, and mango) leftover from the previous evening, so I mixed it into the pot of oatmeal simmering away, along with fat-free milk and a little organic blue agave (a great sweetener with a lower glycemic index than many other options).  My kids loved it, and it kept us full for the morning.  Score!

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