8 January 2022
What do dietitians eat for breakfast?
Contrary to what people may think, dietitians don’t create complicated weekday dishes you can’t replicate at home. Breakfast sets the standard for the rest of the day, so we do try to make it as healthy as we can, but also as convenient as possible. This was my VERY ordinary-looking but delicious, gut-friendly, and quick brekky today.
Ingredients: 1/2 cup overnight milk-soaked steel cut oats* + 1 tsp banana flour + 1 tsp ground flax + 1 tsp pea protein + 1/2 cup passionfruit yoghurt + 1/2 cup blueberries
Steel-cut (also known as Irish or Scottish) oats are made from the whole oat grain excluding the outer husk. The remaining ‘groat’ is sliced into small pieces with a steel blade. Rolled oats have a creamy texture, steel-cut oats are chewy. I love both but tend to choose rolled oats in colder weather and steel-cut during summer.
Oats have a few health benefits. They are rich sources of soluble fibre (beta-glucan) which plays a valuable role in regulating blood sugar and heart health. They also provide us with key vitamins and minerals like thiamin, riboflavin, niacin, folate, iron, magnesium, phosphorus, potassium, and zinc.
* The overnight oats to milk ratio is 1:1, so use 1/4 cup steel-cut oats + 1/4 cup milk to make one serve. It will roughly double in size, and last up to four days when refrigerated in an airtight (recommend glass) container.
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