Sunrise Oats

Oatmeal was never my go-to morning meal of choice when I was younger.  As a child of the 70’s, my breakfast game included sugar cereals and anything that could be heated in a standard toaster (waffles and strudel).  Although my mum would encourage me to consume more nutrient dense meals on school days like eggs and breakfast meats - but I was more interested in options that were both sweet and quick.  

It wasn’t until my American grandmother was diagnosed with heart disease that I decided to explore the benefits of oatmeal.  It’s packed with vitamins, minerals, antioxidants and a soluble fiber known as beta-glucan, which has the ability to lower cholesterol levels - with regular consumption.  In my years of working in cardiac rehabilitation, I began to eat oatmeal as well.  It’s bland on its own, so I developed simple recipes to prepare and consume on the fly.  I will even admit, that I attempted to hop on the overnight oats band-wagon several times, but the texture and temperature just wasn’t my thing!  

Whenever I have time, traditional stove top oatmeal is my favorite comfort breakfast fare.  I love the way it smells as it gently boils with warm spices mixed in.  I enjoy experimenting with toppings too.  Typically I set up a self-serve oatmeal bar with tiny dishes of extras my family can add to customize their bowl of porridge.  In addition, I like knowing that I’m consuming something wholesome, filling and packed with energy and nutrients - especially as an adult with risk factors for heart disease.

Sunrise Oats Recipe

Ingredients:

2 C Old Fashioned Oats

1 C Plant-Based Beverage (almond, oat, cashew, or soy) or low fat milk

1/2 C water

1 tsp Cinnamon

1/2 tsp Nutmeg

dash of sea salt

Optional Toppings:

Toasted Raw Almonds

Unsweetened Coconut

Sliced Bananas

Sliced Peaches

Diced Apple

Dried Cherries 

Raisins 

Chia Seeds 

Ground Flax