out of helen’s kitchen Helen Drysdale Oatmeal economics

In today’s economy, our budgets are stretched to the limits. Grocery shopping is a significant expense in that budget. Did you know that the most economical breakfast food to buy is oatmeal? As an oatmeal porridge connoisseur, I see the prices on those ever shrinking boxes of cold cereal and I think that the price of those flakes are indicative to the price of steaks! Basically, the more processing a food goes through the more expensive it is.

Not only is oatmeal porridge more affordable, it is so much healthier for you. Those Scotsmen had the right idea. Oatmeal eaters not only feel fuller longer than their cereal eating counterparts, they eat less at their next meal. Oatmeal’s high fiber levels help keep blood sugar levels steady, which helps to prevent rapid spikes in blood sugar after a meal. Besides being a healthy source of carbohydrates, vitamins, minerals and proteins, oats have proven to be a great assistant against digestive problems, diabetes, high cholesterol levels and money flying out of your pocket book.

Breakfast cereals are loaded with unnecessary amounts of sugar, sodium, preservatives and additives which oatmeal does not contain. Beware of instant oatmeal, as those little packs contain a lot of sugar and other not so good stuff. They also cost much more than the regular oatmeal which does not take that long to cook. To add variety to your bowl of porridge get creative. Mix in your favorite fruits like bananas, apples, blue berries etc., add spices like cinnamon, nutmeg, or pumpkin pie spice, swirl in peanut butter, or top it off with your favorite nuts and seeds.

Easy to make, I like this in the summer as I prefer a cold breakfast then.

Overnight oatmeal

2 cups preferably large flaked oatmeal

1 cup milk

1/4 cup maple syrup

1 tsp. vanilla

1/4 tsp. cinnamon

1 cup vanilla yogurt

1/2 cup toasted nuts or seeds of your choice fresh fruit of your choice, such as diced apples or bananas

In a large bowl, combine oats, milk, syrup and vanilla. Cover and refrigerate overnight. Just before serving, stir in yogurt. Top with nuts and fruit of your choice.

I first tasted this in a B and B we visited in Nova Scotia and being a prairie girl have made it with saskatoons instead of blueberries. Yum.

Blue berry oatmeal bake