Rain came through the soybean field on Saturday. It finally broke the endless string of days hovering between the high 80s and low 90s with tropical humidity levels. The windows have been opened since then.
The six a.m. sun turned the condensation on the window pink. The crickets’ songs of harvest time harmonized with the fan’s steady whir, gently waking me up. Make coffee, mix Oakley’s breakfast (he wakes up when he hears the microwave beep), then sip coffee while I offer prayers and intention to The Great Mystery. A few lines in my journal, and we begin the day.
That’s pretty much how every day starts. Today I had a definite craving for oatmeal. I’ve had yogurt or eggs or toast with a reasonable amount of nut butter on it and some fruit, but this morning I wanted oatmeal. Maybe it was the coolness of morning, but that called to me. So I had a packet of instant oatmeal with flax, a spoon of almond butter, and blackberries. I do instant because the need for portion control overrides the other benefits of plain ol’ rolled oats, plus you can’t make cookies with it, so it prevents scarfing down the dough.
If you can actually get the cookies in the oven or not sit and fudge with portion sizes, whole grain or rolled oatmeal is a great breakfast. The fiber fills you up, helps to keep cholesterol in line, packs in a good amount of magnesium (helps with generally feeling mellow as well as keeping muscles relaxed), and stabilizes blood sugar levels. Wanting lunch at 10 is a bit awkward. If you give in to the siren song of the donut to get you through until noon, that can cause a bigger blood sugar crash that will leave you feeling rotten and craving more sugar.
The biggest issue is making sure that you choose toppings that won’t play havoc with your nutritional goals for the day. Recipes abound for high-sugar variations on the oatmeal theme that pretty much negate the benefits, so I find it best to just stick to fruit and milk with a tablespoon of nuts or nut butter to boost the protein.
One of the spins gaining popularity in recent times is the jar breakfast: put oatmeal, milk of choice or yogurt, and fruit in a jar and refrigerate overnight. In the morning the oats will be soft enough to be edible. That way a person can reap the benefits of the humble oat year round without turning on the stove in hot weather.
It may not be the most exciting of breakfasts, but it’s reliable and does its job. You can’t ask for much else.