If you came to this page from a Google search, click on Edit in the search bar on top of your screen. Then click on Find & type in the KEYWORD you are looking for, like CERTO. You'll get to the exact spot you are searching for.

Search HappyHealthyLongLife

  • Google



Books for a healthy happy long life

Blog Widget by LinkWithin
Blog Widget by LinkWithin

« A November Filled with Thankfulness - For Family, Friends, Good Health, Delicious Healthy Food, Opportunities to Learn, Laughter, Dance, Music and So Much More! I'm So Grateful! | Main | Problems with the American Heart Association's "Eat Your Omega-6 Fats" Advisory - Meta-analysis Reveals “Heart Healthy Omega-6 Fat” Ups Risk of Heart Disease »

November 30, 2010


Chris G.

Looks excellent. I am certainly going to try this this week, although I may rethink my vitamin D supplement:


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


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?


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!


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?


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


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
[email protected]

The comments to this entry are closed.

Enter your email address:

Delivered by FeedBurner

TIP: You must confirm email subscription

  • Check your email after subscribing. Check you SPAM filter--the confirmation may be there!
My Photo

How to Email Me

  • HealthyLibrarian [at sign] gmail [dot] com

People I read

Blog powered by Typepad