As much as I love playing outdoors during summer, fall is one of my favourite times of year.
There’s something about the bright sun, cool crisp air, and colourful leaves that makes me feel so peaceful. Plus, it’s also nice to walk around with my hair down and not have it stick to my sweaty shoulders 😉
This is the time of year where I get to bust out the hot coffee again, wear my cozy sweaters and unicorn suit, and eat oatmeal! All. the. oatmeal.
Oatmeal has been a staple in my diet for much of my life. Growing up, I always loved those packs of oats with the eggs that turned into dinosaurs as you poured in hot water. Hatching dinos was the highlight of my morning!
As I got older, I still loved those instant packets of oats because A) they were tasty and B) they required no kitchen prowess. But as I started to learn more about nutrition and made a conscious effort to eat more real food, I moved away from the pre-packaged oatmeal and graduated to plain rolled oats.
I ate those plain oats boiled in water for breakfast every single day for two years. The day I had the genius idea to add an apple in the water as well, my life was forever changed. Since then I’ve thrown everything from banana to zucchini to egg whites in my oatmeal (thankfully I don’t do the egg white thing anymore).
As much as I love getting creative with my oats, I have a few staple concoctions that make a regular appearance on cool fall and winter mornings. One of them being Cinnamon-Medjool Date Oats!
Oats are pretty nutritious little things on their own, providing fibre and essential nutrients such as manganese, iron, and B vitamins. But when you add the nutritional powerhouse that is medjool dates , and combine some blood sugar-stabilizing healthy fats, you have a deliciously nutritious breakfast that will keep you full all morning.
I like adding chia seeds to my oats when I cook them because it beefs up the volume. Who doesn’t want to feel like they’re eating more food? The chia seeds also add a little more fibre, plant-based protein, and omega-3 fatty acids, which helps you feel full for longer.
When you have a breakfast that’s high in carbs and low in protein and healthy fats, the sugars from the carbs are released into your blood stream quite quickly. Adding in the protein, healthy fats, and extra fibre from both the chia seeds and medjool dates helps to slow the release, resulting in less of a blood sugar rollercoaster. I’m willing to bet you don’t have time for the mid-day crash!
On top of that, the medjool dates add extra sweetness to the oats, but because of their low-glycemic nature, they also help you avoid the dreaded blood sugar spike and crash. If you’re the type of person who can only eat oatmeal when it’s topped with brown sugar, try adding some chopped medjool dates to the oats when you’re cooking them. I guarantee you’ll be able to say bye-bye to the sugar forever.
You Will Need:
- 1/3 cup rolled oats
- 1 tbsp chia seeds
- 2 chopped medjool dates (my favourite brand is Natural Delights, especially the Pre-Pitted Medjool Dates!)
- 1 cup water
- Dash of cinnamon
- Optional: 2 tbsp almond milk and 1 tbsp nuts or seeds for some extra crunch
- Bring water to a boil over medium-high heat.
- Reduce heat, add oats, chia seeds, dates, and cinnamon, and stir well.
- Allow oats to cook for 5-7 minutes, stirring frequently.
- Once oats are soft and water is absorbed, remove from heat, add to a bowl, and top with optional almond milk and nuts.
- Serve and enjoy!
Pin It For Later!Check out this hearty, #healthy Cinnamon Medjool Date Oatmeal bowl from @arianafotinakis #comfortfood Click To Tweet
What are some of your favourite filling, low-glycemic breakfast options? Have you ever tried medjool dates for breakfast?
This recipe was sponsored by my partnership with Natural Delights Medjool Dates. As always, all opinions are 100% my own.