Oatmeal is a nutritious and filling food, especially during the winter months. It also happens to be one of the foods inspiring the joke that if it has no taste or tastes bad, it’s good for you. One way of improving the taste–without sacrificing the nutritional benefits–is this recipe.
This dish, which includes a persimmon sauce recipe from Indiana-based The American Persimmon Company, contains the benefits of real oatmeal (not the instant substitute) and real fruit.
According to A2Z of Health, Beauty and Fitness, six benefits of oatmeal are:
- The insoluble fiber fights cancer by reducing the toxicity of certain bile acids.
- The soluble fiber may lower LDL (bad) cholesterol without lowering HDL (good) cholesterol.
- Another benefit of soluble fiber is that it slows the digestion of starch. Since the body converts starch into sugar, this may help people with diabetes avoid a sharp post-meal rise in blood sugar.
- People who eat oats may be less likely to develop heart disease.
- The phytochemicals in oats may fight cancer.
- Oatmeal’s nutrients include copper, iron, manganese, magnesium, selenium, vitamin E and zinc.
According to Wikipedia, American persimmons contain cancer-fighting compounds, and are high in vitamin C and calcium.
1 cup of cooked oatmeal (not the instant, but the old-fashioned variety. Quaker is probably the most popular, but any brand will work.)
1 cup persimmon pulp
1 teaspoon lemon juice
1 Tablespoon melted butter or margarine
1/4 teaspoon ground nutmeg
sugar or honey to taste
Combine pulp and other ingredients in a bowl, sweeten to taste. Use orange juice to thin the sauce if it is to thick.
Add to oatmeal. Enjoy hot! Serves 1.