I have a theory based on an observational study of my healthiest friends and colleagues over the years. My friends and colleagues I’ve seen maintain what I would refer to as the most consistent and long-term health have mostly all eaten oatmeal / porridge as a staple breakfast. I am quite sure there is more to it than that, however I’m convinced it’s good and have thus started to implement it with my toddler. Thank goodness he’s a fan.
I’ve written a few posts on oatmeal / porridge over the years so clearly it’s a meal I encourage. I champion it for its low glycemic carbohydrate profile, high fibre content, its generous reception of many ingredients, and its ease. Furthermore, it lends itself well to batch cooking which is how I always cook.
This rendition is a porridge, not oatmeal (oatmeal is a type of porridge but its own grain). This recipe is not gluten free as it contains wheat.
- Red River Cereal (blend of cracked wheat, rye & flax seeds)
- 1/4 cup of natural peanut butter
- 1 peach
- 1/4 cup of blackberries
- 1/4 cup of raspberries
- Almond mik, original
- Cook Red River cereal as directed (make as many servings as you like, as per batch cooking); add the peanut butter during the cooking phase
- Spoon serving into bowl
- Add milk alternative to help cool cereal ~ 1/4-1/2 cup
- Add fresh fruit*
Eat, enjoy and grow healthy!
*it’s important to eat organic to mitigate exposure to toxins. If this is not always possible, aim to keep at least the dirty dozen organic. https://secure.ewg.org/images/EWG_FNGuide-2018_Print_C02.pdf
Dr. Sarah Kent is a licensed Naturopathic Doctor specializing in your health. She blends traditional knowledge with current scientific understanding to generate wellness within her patients. She has received specialized training in naturopathic sports medicine, applying the principles and tools of naturopathic care in treating athletes.