Breakfast Time … Part 2

My last post was all about the importance of that first meal of the day, your time to break-fast.  I have been trying to convince people for a long time that eating something in the morning is the best way to start their day as well as their metabolism.  Of course my parents were my first sounding board and have had to listen to me expound on the  virtues of just about everything especially when I first came home from Bastyr University.  When my Dad was having cholesterol issues all of those years ago, I immediately went into nutritionist mode and had him start eating the “Hearty Morning Cereal.” He has been eating it now for years.  I can remember at first that I was the one going to the health food store to buy the grains, helping him to toast them, and then using the coffee grinder to grind them up.  After all these years, he has become the master.

My Mom on the other hand was never very fond of the cereal but she knew the importance of eating a good breakfast.  I am thinking that it was a few years after my Dad started eating the cereal that Anita’s friend Susanne passed us a recipe for baked oatmeal.  Of course, as you know by now, I could not leave well enough alone, and had to make a few changes.  For one, there was too much sugar for my liking and two, at that time I was convinced that too much fat wasn’t good, so we adjusted that as well.  It became my Mom’s go to breakfast and has stayed that way for years.  Every week now, my Dad makes her baked oatmeal adding dried fruit and nuts or whatever inspires him.  This recipe can be eaten warm or cold, and can be adjusted by adding different nuts, seeds and fruit.  It can be the same every time or something new and different.  Enjoy!

Baked Oatmeal

1-c. milk

3-Tbs. oil

3-Tbs. applesauce

2 eggs

3-c. rolled oats

¼ -c. maple syrup

2-tsp. baking powder

Additions: grated apple, fresh or frozen blueberries, dried fruit, any nuts or seeds you like.

Preheat oven to 350oF.  Spray an 8×8-inch pan.

Combine all ingredients in a bowl.  Pour into prepared pan. Bake for 25-30 minutes.

Store any leftovers in the  refrigerator.

Published by acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi

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