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November 30, 2010

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Comments

Chris G.

Looks excellent. I am certainly going to try this this week, although I may rethink my vitamin D supplement:
http://www.nytimes.com/2010/11/30/health/30vitamin.html?_r=1&ref=health

Stacy

I can't wait to try this! Thank you -- my plain morning oatmeal with flax was getting a bit old...

JenniferItoND

Did you mean mix everything except the milk and chia the night before?

The Healthy Librarian

Yes, Jennifer. I mix up everything the night before--it softens the oats and fruit, and improves the flavor & texture. It also makes for fast cooking in the morning. I add a little milk in the morning before I cook it. I top each individual finished serving of oatmeal with 1/2 cup of thawed berries, and 1 TSP chia. Does that answer your question?

Annely

I made the pumpkin oatmeal today. Thanks for the recipe! It was delicious. I love oatmeal (and chia) and had never thought of adding pumpkin to it. Will make this often.

Healthy Librarian

Annely, I'm so glad you liked it! I agree that the pumpkin adds a whole new taste dimension--not to mention more nutrition to the whole package.

Betty Amer

I was out of steel-cut oats, but I made a big batch with regular oatmeal (2 c. oats/ 2 c. soymilk/ 2 c. water), added 1/2 can of pumpkin, spices and dried fruits, and have enjoyed it for the past 4 mornings. The pumpkin's a great flavor and nutrition addition!

Elizabeth

Would you comment please on the relative health benefits of oatmeal versus 'raw' granola oats? I soak my rolled oat-based granola in its bowl of rice milk while I'm dressing in the morning, no pan involved. Is there a difference?

Carrie

I have been dreaming about making this again, ever since the first batch was eaten (two days - and that was a double batch!) I will often use butternut squash instead of canned pumpkin. It's super-cheap this time of year, and easy to make up. I split a big squash in half, scoop out the seeds, and bake it with whatever is in the oven for an hour or so, at about 350. Whenever it is soft, I scoop it out with a fork, and use it for whatever recipe i have that calls for pumpkin. Tastes exactly the same, freezes beautifully... I have about five of them under my cabinet, uncooked and ready to last me through the winter.

Jaime Ruiz

Debby:

I have been using this Oatmeal/Pumpkin for since longevity article on alpha carotene came out, but I also add a lot of scisor-cut Spinach/Kale combination. I use a full tspn of Cinnamon because it lowers Insulin, TCholesterol,LDL and inflammation. I use whole peaches and cherries instead of raisins to keep Glicemic Index down. Otherwise is all the same. Great for Nitric Oxide effects.
Jaime Ruiz
jaimeruiz003@gmail.com

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