I have oatmeal for breakfast several times a week. I prepare it much the same way as in this recipe. The difference is that time doesn't permit me to add the apple topping every day. Instead, I top my oatmeal with a splash of milk and a dash of cinnamon. It's a perfect breakfast to start my day with.
Recently, I read a study which convinced me of the importance of breakfast. Research presented at a scientific session of the American Diabetes Association, showed that there is a relationship between morning eating habits and development of type II diabetes. The research revealed that people who ate breakfast 5 times or more per week had a 31% reduction in type II diabetes risk. They also gained less weight. So make sure you eat breakfast, and choose oatmeal often. Breakfast, and oatmeal for breakfast have too many healthy benefits to pass up.
Here's my recipe for PORRIDGE or OATMEAL with RAISINS and FRUIT:
Make the stewed apples:
2 Granny Smith apples, peeled, cored and sliced
1/2 cup water
a pinch of cinnamon
a few raisins