Mornings are telling us that fall is here for real. At our house this looks like slippers on feet and jackets at the breakfast table and faces less ready to smile.
A warm breakfast in the belly brings its own kind of comfort and sounds like the kind of thing that would be comforting on cool fall mornings. In reality the boys are disappointed that they aren’t eating cereal and frown a little more.
Breakfast is the most important meal of the day they say. Breakfast also happens to be that meal we get to before we’ve quite woken up. I’m trying really hard to get our days off to a healthy start and to cook things the boys enjoy. They don’t all love oatmeal (and honestly I don’t either). It works for all of our diets, though, and foods like that are rare and worth keeping.
I tried to jazz up oatmeal a little and came up with this combination. It’s a nice fall breakfast: Oatmeal (instant) prepared, sprinkled with chia seeds, and drizzled with maple syrup.
I convinced the boys to eat chia sees by
1) calling them sprinkles (worked for Ian and Paxton)
2) telling them that Aztec Indians used chia seeds to give them energy to run all day long. I convinced them that they would help them to grow stronger and have more endurance. (worked for Zachary and Ian)
I recently won a gift basket from Quaker Oats which included a huge box of maple flavored individual oatmeal packages. The sugar content is too high for me to consider it a healthy breakfast, so I’ve mixed two packages with 1/2-1 c. of regular quick oats.
My goals for food are:
Healthy, tasty, economical, easy, attractive
This dish pretty much covers them all. It’s not super healthy with the oatmeal being instant (it will quickly turn to sugar in the body), but I’ll let it pass.
Toasted pecans, almonds, or coconut would be a delicious addition to this oatmeal.