Breakfast Featured Kid-Friendly Recipes — 07 February 2015

Start your day with an energizing bowl of oatmeal!

By: Jodie Shield, RDN

Having trouble waking up? Jump-start your morning with a quick bowl of homemade oatmeal. It’s so good and good for you, too. (Check out my post Six Reasons to Eat Oatmeal Everyday). Since I’m an Ina Garten fan, I decided to lighten up her Sunday Morning Oatmeal. I used skim milk and was tempted to leave out the banana, but glad I didn’t! It adds a naturally sweet flavor to compliment the tart cherries. This high-octane oatmeal is perfect any day of the week! Rise and shine to some of my other favorite breakfast recipes like Orange Cranberry Oats, No-Mess Bacon, and Lean Eggs and Ham Bake. All of them are also on my app – Time to Eat Healthy!

 Revved-Up Oatmeal

3 servings

 Prep Time = 5 minutes

Cooking Time = 10 minutes


  • ¾ cup skim milk
  • 1 cup water
  • ¾ cup quick-cooking oatmeal
  • ¼ teaspoon salt (optional)
  • ½ banana, sliced
  • ¼ cup dried cherries
  • ½ cup golden raisin
  • 2 tablespoons maple syrup


  1. Heat milk and water in medium saucepan until it starts to simmer. Add oatmeal and salt (if using), bring to a boil, then lower heat and simmer for about 5 minutes, stirring occasionally, until thickened.
  2. Off heat, stir in banana, cherries, and raisins. Place lid on pot and allow to sit for 2 minutes.
  3. Serve hot with maple syrup or brown sugar and extra milk.

Nutritional Information per Serving (generous1/2 cup): 276 calories, 7 grams protein, 61 grams carbohydrate, 2 grams fat, 0 grams saturated fat, 1 milligram cholesterol, 7 grams fiber, 37 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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