About this Recipe
I dream of breakfast before going to bed at night. I love all kinds of of breakfast from this Mushroom Tomato Omelet, to French Toast to Pumpkin Pancakes, but the first thing I like to feed my body is this hot breakfast cereal bowl recipe with whole grains, fruit, nuts, spices and probiotic yogurt or kefir.
Why Should I Eat Breakfast?
Breakfast is one of these meals that can be a hot topic for people. Some people love it, while other simply do not touch breakfast with a 10 foot pole. However, a 2017 study out of Korea of over 200,000 adults found that the people in the group who reported to eating breakfast only 'seldom' or 'sometimes' had higher depression symptoms than the people who reported to 'always' eating breakfast. (2) This is not a cause and effect study, so no-one can say that breakfast will guarantee less depressive symptoms. My own personal experience is that a balanced nutritious breakfast is tastes delicious, makes me feel happy while I am eating it, and feels as though it gets me ready for the day no matter what I am doing. I personally find myself more aggravated and shaky if I go the entire morning without eating.
1. We use Kamut flakes, but this can be made with regular old fashioned steel cut oats as well, or also with any other grain flake that you like.
2. Since whole grain oats can take time to cook (15-20 minutes), if you are rushed for time, use quick oats instead.
3. If you eat this daily with cinnamon, be sure to use True Cinnamon which has many health benefits but is not damaging to the liver like cinnamon from cassia cinnamon that is mostly sold in super markets.
4. Substitute this recipe with ANY fruit that you have on hand.
5. Use ANY nuts or seeds you have on hand and like the flavor of.
6. Use yogurt or any kind of milk or plant based milk that you like the best.
1/4 cup kamut flakes
3/4 cup water
1/2 cup plain yogurt or kefir
1/4 cup chopped nuts (Brazil, walnuts, almonds, pecans)
1/2 cup blueberries, apples or plums
1 teaspoon True Ceylon Cinnamon Powder. For a our special discount use the COUPON CODE:GRANDMA
1. Measure the dry cereal flakes into a small pot and cover with the water.
2. Bring to a boil without a lid.
3. Boil for 10-15 minutes or until most the liquid has been soaked in.
4. While the oats cook, chop your nuts and fruit. If you are using frozen fruit, take it out now so it has time to defrost mostly.
5. When the liquid is mostly soaked in, lower heat to medium and simmer until the remaining liquid is soaked into the oats.
6. Take off heat and stir in cinnamon.
7. Transfer to a bowl and add toppings of your choice from above.
What is True Cinnamon? There are two kinds of cinnamon on the market. They both look and taste like the cinnamon that we are used to, but they come from different plants. The common (and less expensive) kind of cinnamon is called Cassia cinnamon and frequent consumption can be damaging to the liver. True cinnamon is labeled
Where Can I Buy True Cinnamon? There are different places you can buy ceylon cinnamon in powdered form, but we feel confident in and trust this brand of Buy True Ceylon Cinnamon Powder. For a special discount, use the COUPON CODE: GRANDMA
More Evidence to Encourage a Healthy Breakfast: Regular breakfast consumption has been associated with improved weight control, better cognitive function and cardio-metabolic health.(3)
The Most Important Nutrition Reminders for Breakfast: Breakfast should be considered a time of day for the highest quality and most nutritionally dense food that you can prepare. Think: balanced in macro-nutrients (fat, protein, carbohydrates), high in fiber, and rich in micro-nutrients like vitamins and minerals.
References: (1) "Cinnamon," Examine.com, published on 24 May 2014, last updated on 8 July 2018, https://examine.com/supplements/cinnamon/
(2) Breakfast consumption and depressive mood: A focus on socioeconomic status. Appetite. 2017 Jul 1;114:313-319. Lee SA1, Park EC2, Ju YJ1, Lee TH1, Han E3, Kim TH4. Read more.
(3) Towards an Evidence-Based Recommendation for a Balanced Breakfast—A Proposal from the International Breakfast Research Initiative. Nutrients. 2018 Oct; 10(10): 1540. Michael J. Gibney,1 Susan I. Barr,2 France Bellisle et al. Read more.