Hello everyone! Thought I’d share with you one of my favorite breakfasts that I’ve been eating a lot of lately now that I’m back in the gym trying to turn back Father Time a little bit. We’re talking oatmeal.

For as long as I can remember my mother has been preaching the benefits of oatmeal. I have to admit, I have always loved the stuff but I used to get bored with eating a lot of it. So, I used to only eat it every so often. Nowadays I find that it’s quickly rising to the top of the breakfast meal list. It’s easy to fix, quick on the stove (if you are using quick cooking oats), and it has the power to fill you up AND keep you that way.

Best of all, the health benefits are amazing! In short here are the Top 7 health benefits of oatmeal and a link to an article I ran across this morning that describe these benefits in greater detail:

1. Lowers Cholesterol
2. Boost Immune System
3. Special Immunization for Heart Protection
4. Stabilizes Blood Sugar
5. Lowers Risk of Diabetes
6. Prevent Breast Cancer
7. Gluten-Friendly

When I cook oats — my favorite being the all-time classic Quaker product — I follow the package instructions but use 1/2 milk / 1/2 water mixture for the liquid, I also add a little sugar to taste for sweetness — feel free to omit this step or try using something like honey, agavé nectar, or even a lilttle maple syrup and brown sugar. If you truly want to avoid sugar altogether, Splenda makes a nice substitute. We’re a non-fat milk family so that’s what gets used in most recipes unless something heavier is required.

During the last few minutes of the cooking process I like to throw in several handfuls of fresh berries — raspberries, blackberries, blueberries are always favorites. I’ve also discovered that dried fruit works beautifully, just throw it in very early in the cooking process so it softens up a bit and isn’t as chewy.