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Oatmeal Breakfast Bowl

September 15, 2014

Oatmeal Breakfast Bowl

Ancient grains are all the rage lately.  I’ve been seeing so many colorful smoothies and oatmeal breakfast bowls all over my Instagram feed with ancient grains.  I decided to jump on that band wagon and learn a bit on why these grains are so special.  The irony of these “new” ancient grains is that they’ve been around for ages….. hence, “ancient.”  

Why the sudden media buzz? They’ve increased in popularity because of all the recent food sensitivities occurring lately and consumers are looking for a healthy alternative.  Quinoa, millet, chia, oats, flax and amaranth are the food of our ancestors and the best choice. These ancient grains have remained unaltered and date back to 8,000 years.

These sacred grains were considered “food for the Gods” and originated in the Andes Mountains, cultivated by the Incas of South America, the Aztecs, African communities along the Nile, as well as certain areas in the Middle East.

Oatmeal 3

Full of protein and antioxidants, ancient grains are rich in vitamins, minerals and good, healthy fats.  They keep you feel satisfied and promote weight loss and help prevent stroke and heart disease.  By replacing refined grains with Udi’s gluten-free whole grain products is a great step that can benefit a healthy lifestyle.

Ancient grains can be incorporated in any dish you are already familiar with.  I love to add chia to my limeades and fruity drinks and they can be added to your vegetables for even more nutritional benefits too.  For breakfast or snack, include them in your favorite smoothie, yogurt, bowl of cereal or oatmeal.  You can make overnight grains by soaking them in your favorite milk.


I decided to get creative and give Udi’s Steel Cut Oats with Currants, Flax & Chia a try. I topped it with sliced bananas, raspberries, almond butter, cacao nibs, and slightly salted pistachios.  What a treat!

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Oatmeal Breakfast Bowl

Yield: 2 Servings


  • 1/2 cup oats
  • 1 1/2 cups water
  • 1/8 teaspoon salt (optional)
  • 1 banana sliced
  • 1/2 cup raspberries
  • 1 teaspoon cacao nibs
  • 1 teaspoon pistachios
  • 2 teaspoons almond butter


  1. In a medium saucepan, combine boil water and salt. Add oats, stir, cover, reduce heat and simmer 15-20 minutes until desired texture.
  2. Top with banana slices, raspberries, cacao nibs, pistachios and almond butter.

This is a sponsored post by Udi’s.  All opinions are 100% my own.