Oatmeal is a blank canvas for your morning artwork and has enough grain and protein to keep you full until lunch.
Whole-grain status provides health advantages. Whole grains lessen the risk of heart disease, cancer, and health-related mortality.
Baking, soaking, and slow-cooking oats each have their benefits. Favorite cooking method? Microwaving. Oats don't lose nutrients in the microwave, nor do they turn crusty or dry.
Microwaving is a super-simple, lightning-fast way to make breakfast. The healthiest meal is the sort you'll consume.
A warm meal from the microwave lets me make a nutritious decision with minimum trouble when I don't have time to bake or soak oats.
You can cook oats in milk or almond milk, but they don't fare well in the microwave, so I use water—two parts water (1 cup) to one part (1/2 cup) oats.
After a brief microwave session, it's time to dress up my oats. A tablespoon of pure, no-sugar-added peanut butter adds smoothness, protein, and healthy fat.
Maple syrup has fewer carbohydrates and a lower glycemic index than honey or brown sugar. After adding cinnamon, I dig in.