Power Oatmeal

An allergy-friendly diet can often result in a low-calorie diet. Trying to keep weight on my son has been an ongoing challenge. Not only do babies and children need healthy fats in their diet for proper body and brain development, but I've discovered my teenage daughter needs healthy fats in her diet to sustain her through her rigorous sports programs and I need it to keep my energy level up to meet the challenges of it all. Therefore, I try to make the most of every bite that goes into our mouths. This oatmeal is a typical breakfast in our house.  Changing up the fruit (fresh and dried) keeps the breakfast interesting for the kids.

OATMEAL

Cook regular oatmeal or steel cut oats according to directions (call me crazy, but I'm suspicious of anything that says "quick cook" on the packaging.  I read somewhere that anything quick cook - rice, oatmeal, etc.. - has already been depleted of vital nutrients in order to make it more convenient for the consumer so I avoid it for my own peace of mind).

After the oatmeal has been cooked, add:

• 1 pat of *safe* butter
• 1 spoonful organic coconut oil
• Fruit (strawberries, rasberries peaches, blueberries, blackberries, mango, raisins, dried cherries, dried cranberries, etc...)
• Coconut Flakes
• Cinnamon
• Sweetener of choice
• *Safe* milk
• Pecans, Almonds, Granola (see recipe for coconut granola)

 *For added nutrition, I will sprinkle in some ground flax seed.  If you choose to do this, be sure to add ground flax after you cook the otameal in order to preserve the Omega-3 in the seed.