Everyday Mom's Meals: A Quick Breakfast With Better Oats

Thursday, December 27, 2012

A Quick Breakfast With Better Oats

Do you struggle to get breakfast into your little ones' tummies every morning? Are you constantly looking for new and simple things to fuel the rest of their day? Well, our friends at Better Oats are making it even easier!


Better Oats oatmeal comes in 23 delicious varieties  including Raw Pure & Simple, Pomegranate  Blueberry Muffin and Apple & Cinnamon. Kids love it because it's fun and yummy; parents love it because it is nutritious and convenient. Better Oats uses 35% less packaging than other instant oatmeal brands, so more room on your pantry shelf, and the pouch doubles as a measuring cup!

Made with 100% whole grain oats and flax seeds, this complete line offers a simple and healthy option when it comes to instant oatmeal. But it's not only a great breakfast (or lunch... or snack...) but also a better ingredient to spice up a cookie or other baked goods.

 Their thick and hearty oatmeal is also a good source of fiber and omega-3, so it's better than good, it's good for you. Start your day off right with the indulgent taste of real muffin flavor in every bite...mmm.



Better Oats




So when I was given the opportunity to use Better Oats oatmeal in a new recipe, I immediately thought of granola! It's one of my favorites, and my son's too. Put it in individual bags for simple after school snacks, or even quick on-the-go- breakfasts. Perfect for taking with you to the gym in the morning, or in the car for the kids. Eat it as is, or my choice, with a little milk poured over the top. However you serve it, this granola is so easy to make, and absolutely delicious to eat!

Blueberry Nut Granola
5 packets Better Oats Blueberry Muffin Instant Oatmeal
3 packets Better Oats Bare Instant Oatmeal
1/2 c. honey
3/4 c. vegetable oil
1/2 c. walnuts pieces
1/2 c. sliced almonds
1/2 c. pecan halves

Preheat oven to 350. In a small bowl whisk together oil and honey. In a large bowl combine oatmeal and all nuts. Pour oil mixture over. Stir well until coated. Spread onto a baking sheet. Bake for 45 minutes, stirring every 10 minutes. Remove from oven and allow to cool on pan. When cool, break up. Store in an airtight container.



Shared on Miz Helen's Country Cottage Dec. 27, 2012

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