What do you think of when you think of oatmeal? For me, it’s memories from my childhood of a huge pot of piping hot oatmeal that took seemingly forever to cook, spooned into a huge bowl and then topped with equal amounts of brown sugar and milk. Not exactly healthy. Tasty, but not healthy.
Or maybe it makes you think of bland, tasteless, gloppy breakfast food.
Whatever your memory, I am here to change your perspective! Oatmeal can be a delicious, nutritious, EASY part of your healthy diet. Let me tell you why, from a nutrition standpoint, you should include a hearty bowl of oatmeal to your meal plan a few times a week. Oatmeal contains soluble fiber, which stays in your stomach longer, which in turn helps you feel fuller for longer (it also contains insoluble fiber). Fiber also helps maintain the health of your GI tracts, in part by helping to prevent constipation.
But let’s get back to the non-TMI benefits! Oatmeal, with it’s high-fiber content, can help reduce LDL cholesterol (the “bad” cholesterol), regulate your blood-sugar, and decrease the risk of colon cancer (as part of a high-fiber diet). Oatmeal also contains nutrients like thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron.
So now what you’ve been waiting for–the method I use to make oatmeal a fast, easy part of our morning routine. You can grab it and go, or warm it up in the microwave or on the stove.
- 1 cup oatmeal
- 1 cup unsweetened almond milk of milk of choice
- 4 teaspoons peanut butter, or 2 Tablespoons powdered peanut butter
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla
- 1/2-1 teaspoon cinnamon
- 1 ripe banana, reserved
- In a medium-sized bowl, mix together all ingredients except banana.
- Cover and chill overnight.
- Divide into two bowls.
- Slice half the banana over each serving.
- Eat cold or if you prefer, it can be warmed up in the microwave or on the stovetop.
- You can also divide into two individual containers to refrigerate, just to save a step in the morning.
Get other perfectly portioned, easy oatmeal recipes from my favorite cookbook, Fixate.