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Breakfast bowls for balanced blood sugar 

By Rachel Meltzer Warren, MS, RDN

Videos by Brittany Doohan and Myra Aquino

For a grain that’s been around for thousands of years, oatmeal seems to be having a bit of a renaissance. With numerous studies backing its health benefits and new recipes for topping and preparing it, today’s oatmeal is one your Grandma might not recognize.

Put a cap on the carbs and amp up protein and fiber with these blood sugar-balancing breakfast bowls. These recipes are not only delicious, but also diabetes-friendly. Just prepare 1/3 cup of oats with 2/3 cup of water (unless otherwise noted), and you’re ready to add our nutritious and tasty toppings!

Egg Florentine Oats

Ingredients: 

• 2/3 cup cooked oats  
• 1/2 cup baby spinach
• 1 fried or poached egg
• 1 Tbsp grated Parmesan cheese

Peanut Butter & Jelly Oats

Ingredients: 

• 2/3 cup cooked oats
• 2 Tbsp peanut butter
• 3 small strawberries, sliced

Zucchini Bread Oats

Ingredients: 

Stir together:

• 2/3 cup cooked oats
• 1/4 cup shredded zucchini
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg

Top with:

• 1/4 cup unsweetened full fat Greek yogurt
• 14 walnut halves, chopped

Published on December 14, 2016.  

Rachel Meltzer Warren is a NYC-area based nutrition writer, educator, and counselor, and the author of The Smart Girl’s Guide to Going Vegetarian. 

Brittany Doohan is a digital content writer, editor and producer living in San Francisco. 

Myra Aquino is an MD turned writer and filmmaker based in Los Angeles.