Breakfast Featured Recipes — 04 August 2014

Wake up to a quick and healthy bowl of citrus-inspired oatmeal!

By: Jodie Shield, RDN

Start your morning off right with a quick, tasty breakfast rich in calcium and vitamin D. Eggs in a Basket and Homemade Cinnamon Raisin Granola are super easy healthy recipes – they’re my go-tos. But my new A.M. fav is Orange Cranberry Oatmeal. This recipe originally came from Juice Central and can be made easily on the stovetop or in the microwave. When it comes to sweetening your oatmeal, think outside the box. This easy, healthy recipe uses nutrient-rich orange juice for a sweet citrus kick! Add vanilla yogurt and cranberries for a tart one-two punch, and toss in walnuts for crunch. Tropicana asked me to try this recipe and it’s a keeper! To find out how to make Orange Cranberry Oatmeal in the microwave, check out my Free app Healthy Homemade Meals available at iTunes and Google Play.

 Orange Cranberry Oatmeal

 4 Servings


Prep Time = 5 minutes

Cooking Time = 10 minutes



  • 2 cups orange juice
  • 1 cup water
  • ¼ teaspoon salt
  • 1/8 teaspoon cinnamon, ground
  • 2 cups oatmeal (quick or old-fashioned), uncooked
  • ½ cup dried cranberries
  • 1 cup vanilla yogurt (lowfat or fat-free)
  • ¼ cup walntus (chopped and toasted), optional


  1. In medium uncovered saucepan, bring orange juice, water, salt and cinnamon to a gentle boil.
  2. Stir in oats and cranberries. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Let stand until desired consistency.
  3. Spoon oatmeal into four bowls; top each serving with yogurt and walnuts.

Nutritional Information per Serving (1 cup with yogurt and walnuts): 345 calories, 9 grams protein, 61 grams carbohydrate, 9 grams fat, 1.5 grams saturated fat, 2.5 milligrams cholesterol, 6 grams fiber, 183 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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