As a small thank you, I'd like to offer a free healthful cooking handout that your clients will really like. It's all about oatmeal -- types of oatmeal, how to cook it, why you should cook it, and how to make it taste amazing. What's not to love? I'll outline the text below, but keep scrolling for a free PDF handout of your very own.
Choosing oatmeal instead of a fast-food breakfast sandwich or a breakfast pastry will cut about 20 grams of fat, over 5 teaspoons of sugar, and 300 calories per day. The fiber in your oatmeal will help make you feel full until lunch. Plus it keeps your heart healthy.
There are a few different oat options on the market today.
- Rolled Oats: Rolled oats are exactly that — oats that have been steamed and then rolled flat. They are sold as old-fashioned or quick-cooking oats.
- Steel-Cut Oats: These oats take much longer to cook but have a nutty, robust flavor. Instead of being flattened like rolled oats, these oats are sliced into small pieces.
- Instant Oatmeal: Instant oatmeal is often full of sodium and added sugar. For now, steer clear of it.
How to Cook Oatmeal in 3 Easy Steps:
- Measure: Use rolled oats because they are low-cost and easy. Old- fashioned oats are the top choice, but fast-cooking oats work too.
1/2 cup oats
1 cup water
- Cook: Microwave: Place your oats in a large ceramic cereal bowl and cook for 2 minutes in the microwave. Stovetop: Combine water and oats in a pan. Heat over medium heat at a simmer. Cook, stirring regularly, for 3 minutes or until thick.
- Serve: Top with spices, fresh fruit, and skim milk. Or try one of these flavor topper ideas:
Berries and yogurt
Raisins and apples
Nuts and pumpkin puree
Cinnamon and banana
What do you think? If you like what you saw, then get your free copy today. Simply click the picture below to download the oatmeal handout now.
And, as should be no surprise by now, I've got great new materials in the Nutrition Education Store. Which ones will make your life easier?
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.