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A complex carbohydrate, oatmeal is the perfect choice for breakfast. It offers a sustained release of glucose into the bloodstream, unlike the instant shock of sugar that is delivered to the body through highly refined boxed cereals. Oats are such a good choice that studies have shown their ability to normalize blood glucose in diabetes. They are also an excellent breakfast choice for those with a slow-working thyroid (hypothyroidism). All can benefit from their high nutrition and fibre content along with the warmth and stamina they provide. Traditional oatmeal, cooked in the traditional way, will help you last until lunchtime.

Stove top method: Soak 1 cup (250 ml) rolled oats in 2 cups (500 ml) warm water. Let stand overnight in a warm place. Oats can soak for up to 24 hours, so don’t feel in a rush to make the oatmeal first thing. Oatmeal is great for lunch as well. When ready to eat, bring oats to a boil and cook 5 minutes. Reduce heat, cover, and cook another 5 to 10 minutes, allowing oats time to congeal. Eat as is or mix in freshly ground flax seeds and top with honey, maple syrup, or fruit. If you enjoy milk with your oatmeal, try rice or almond milk. Makes 3 to 4 servings.

Thermos method: For a personal serving of oatmeal on the go, measure 1/2 cup (125 ml) rolled oats into thermos. Add 2 cups (500 ml) boiling water and close. The oats will be ready to eat any time the following day. Add flax seeds and other ingredients when it’s time to eat your oatmeal treat.

Source: alive #256, February 2004