1/4 c Milk or yogurt (low-fat) Food Exchanges per serving: 2 STARCH/brEADS EXCHANGES + 1 FRUIT EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm; FAT: 6gm; CAR: 57gm; Source: Vegetable Cooking for Diabetics by Patricia Mozze. Brought to you and yours via Nancy O'Brion and her Meal Master
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THE BEST OATMEAL RECIPE | HEALTHY JUNK FREE BREAKFAST IDEAS FOR WITH OATS | CHOCOLATE BANANA OATMEAL
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Kickstart your mornings with this ultimate oats recipe. Healthy & delicious! BREAKFAST OATS PORRIDGE
Ingredients
1 cup quick cooking oats 1 ripe yellow banana 10-12 roasted almonds ¼ cup chopped jaggery ½ tsp green cardamom powder 1 cup milk Pistachios powder for garnish Honey for drizzling
Method
1. Peel and slice the banana into roundels. Roughly chop the roasted almonds. 2. Dry roast oats for 2-3 minutes or till it turns golden brown and fragrant. 3. Add 1½ cups of water, mix and cook for 5-6 minutes or till the oats are done. 4. Add jaggery, mix well, and cook till it melts. Add green cardamom powder and mix well. 5. Add most of the chopped roasted almonds and mix. Reduce the heat to low and add milk and mix till well combined. Switch the heat off and transfer into serving bowls. 6. Garnish with banana roundels and remaining chopped roasted almonds. Sprinkle pistachios powder and drizzle honey. Serve immediately.
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