RECIPE 4 HEALTH

Move Over Yogurt—Here Comes Oatgurt!

Oat-based milks and yogurt are taking the nutritional world by storm. And cooking with them couldn’t be easier.

BY LISA TURNER

Granola Girl Ambrosia

Serves 4

We used vanilla oat yogurt, but if you want something fruitier, try a fruitfl avored yogurt such as mango.

½ cup orange sections ½ cup pineapple tidbits 1 apple, unpeeled, cored, and sliced 1 banana, sliced on the diagonal ½ cup blackberries ½ cup seedless grapes 1 cup Hälsa Vanilla Oat Yogurt (or more if desired) 2 Tbs. honey ½ cup shredded coconut ½ cup pecans 1 cup granola (we like Purely Elizabeth

Grain Free Granola)

1. Combine orange, pineapple, apple, banana, blackberries, and grapes in medium mixing bowl. Let stand. 2. In small mixing bowl, combine oat yogurt and honey, and mix well. Stir in coconut and pecans. 3. Add oat yogurt dressing to fruit and mix gently to blend well.

Gently fold in granola and serve at once.

Per serving: 450 cal; 8g protein;25g total fat (9g sat fat); 54g carb; 0mg chol; 125mg sod; 8g fi ber; 38g sugar

Hälsa Scandinavian Style Oatgurt

Why Oat Yogurt Is Gut-Friendly Helena Lumme, founder of Halsa, shares a few interesting facts about oats and oat-based yogurt:

* Whole-grain oats contain prebiotic fi ber that feeds and

stimulates the growth of healthy bacteria in the gut.

* Artifi cial ingredients destroy the good bacteria in the gut. * Organic ingredients (in oat yogurt) without pesticide residue

help probiotics work better.

* Probiotics are fragile. They can be destroyed by stomach acid,

heat, and time. Never mix probiotics with anything hot.