January is National Oatmeal Month.
For me, every month is Oatmeal Month. I have diabetes. Oats are low in on the Glycemic Index which is because they are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. This is why it makes sense for me to eat them, in some form or other, for breakfast almost everyday.
Sometimes in porridge with butter and salt, or milk and Splenda. Beware of "instant" oatmeal. It is loaded with sugar and it is just as fast and easy to scoop a ½ C. of "Old fashioned rolled oats" in a bowl with water and microwave for about 2 minutes. No sugar, no preservatives. Just good nutrition.
Sometimes raw with milk or yoghurt, and fruit. This is known as Müesli in Swiss German. It was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital. It was inspired by a similar dish that he and his wife had been served on a hike in the Swiss Alps. It is esecially nice in the warmer months
Sometimes I bake a kind of cookie made with a ½ C. oats, Splenda to taste, yoghurt to moisten, salt, oil, and fruit (Raisins, chopped apple with a little cinnamon, chopped pears with cardamom). I bake it in my toaster oven for about 15 minutes. Makes a nice change from porridge in the winter.
I occasionally make pancakes with oatmeal, using ½ whole wheat pancake mix and ½ rolled oats, yoghurt, egg, salt and oil. Not bad, for a change. I like to eat them in the English way, sprinkled with a squeeze of fresh lemon and a sprinkle of Splenda.
Oats are a staple in most Northern European countries. With tomorrow being Burns Night, I am adding a little bow to Scotland with some nice Highland oat cakes. How delicious with a nice cup of milky tea on a rainy afternoon.
Be healthy and enjoy a good breakfast of oats.