I love breakfast and do not leave home without it. That said, I opt for a quick breakfast of cereal or oats rather than cooking eggs which I like to enjoy on the weekends with a fruit smoothie or whole-wheat toast.
Cereal has landed itself with a bad reputation as far as healthy breakfast options go because a) it is a rich source of carbohydrate, b) it often has added sugar and c) it is ‘processed’. If correctly selected for nutrient benefit and eaten in an appropriate serving size, cereal is the perfect breakfast for a busy person and can supply a good dose of iron. A deficiency in iron results in reduced performance and fatigue.
While all cereals can be labeled as ‘processed’, not all cereals are highly refined or high in sugar. Whole-grain cereals are high in fibre with added nutrition and only enough sugar added to make them palatable. The whole-grains are not stripped of any nutrient benefit but simply processed to make them edible. Eaten in this form, with low fat milk and no added sugar, whole grains can be enjoyed as a high fibre breakfast. If not sweet enough for you, add sliced fruit and raisins. For a further nutrient boost, add nuts are seeds which are rich in fibre, protein and healthy fats. With these additions, your cereal based breakfast should keep you feeling satisfied for longer with sustained energy.
If you suffer from cereal fatigue or indecisiveness, make your own combo of high fibre cereals.
When choosing a cereal, choose those labeled as ‘high fibre’, ‘whole-grain’, ‘low in sugar’ and ‘enriched’.
If you prefer a warm breakfast, old fashioned oats with date paste is a favourite of mine!
Cereal D.I.Y Recipe
By Jun 6, 2013Published:
- Prep: 5 mins
I love breakfast and do not leave home without it. That said, I opt for a quick breakfast of cereal or oats rather than …
- 500 grams Bran flakes
- 500 grams Corn flakes
- 1 cup Rolled oats (raw)
- 1 cup Rasisns
- 1/2 cup Sunflower seeds
- Combine all the ingredients in a large bowl and store in an air-tight container.
- For small kids, try combining bran flakes, corn flakes and oatees.