A breakfast classic made even healthier with the addition of cinnamon. Research suggests daily consumption of cinnamon may improve blood sugar levels, insulin sensitivity and blood pressure in those with type 2 diabetes.
1/2 cup (125 ml) sliced frozen strawberries, thawed
1 cup (250 ml) water
1/2 tsp (2 ml) cinnamon
1/2 cup (125 ml) large flake oats
3 tsp (15 ml) almond butter
Place thawed strawberries in serving bowl.
In large pot, bring water and cinnamon to a boil. Stir in oats. Reduce heat to a simmer. Allow to cook until desired thickness is reached, stirring occasionally.
Remove from heat and immediately spoon cooked oats over strawberries. Stir in almond butter and garnish with another dash of cinnamon if desired.
Each serving contains: 1867 kilojoules; 16 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 66 g total carbohydrates (5 g sugars, 12 g fibre); 6 mg sodium
source: "Cooking with Diabetes Superfoods", alive Australia #21, Spring 2014
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