How to spice up everyday oatmeal

Want to add pizzazz to your morning bowl of oats? Here's how to spice things up and boost the nutrition.

Oats are rich in important minerals like manganese, which plays a role in controlling blood sugar. They also happen to be very high in fibre, important for gut and heart health. Nuts and seeds are great toppings for oats that you might be enjoying already. But adding fruit and spices boosts the antioxidant level of your breakfast with very few extra calories.

The following recipe hits the mark on many counts. It includes turmeric, a healing spice with thousands of medical studies behind it. Turmeric also tastes great when combined with fruit, so this recipe includes mango, rich in vitamins A and C, among others. Black pepper adds a pinch of heat and helps turbo-charge turmeric's healing properties. Like turmeric, cinnamon is full of antibacterial compounds and has a naturally sweet flavour. Coconut is high in fibre and its fats help curb hunger.

Place oats in a small saucepan with the coconut milk. Bring to a simmer over medium heat, cover and cook 8 to 10 minutes.

While the oats cook, make the topping. Place the mango in a small bowl with turmeric, cinnamon and black pepper. Stir well and set aside.

Stir the shredded coconut into the cooked oats. Divide into two bowls and top with equal amounts of the mango mixture. Serve immediately.

Looking for a simple yet delicious way to enjoy whole grains? Start with nutritious, easy-to-cook barley, a great swap for processed grains like white rice.

When shopping, choose hulled barley instead of pearl. Hulled barley retains more of the outer bran layer with its fibre and nutrients. Pearl parley has had most of the bran layer "polished" off.

Hearty barley is a staple in Europe. In the United States, it's often used as an ingredient in soups and stews, but there's no reason to relegate it to those dishes. To cook barley for a fast breakfast or side dish, for every two servings, use a half-cup barley to a cup and a half of water. Bring to a boil, reduce to a simmer, cover and cook until the grains are tender and most of the water has evaporated. Top with cinnamon in the morning or herbs for dinner -- it's that versatile. But don't stop there. Try this twist on traditional risotto for a one-pot meal.

Place the barley in a small saucepan along with 3 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook 45 to 50 minutes until the grains are tender and most of the water has evaporated.

Warm a large skillet over medium heat and add the oil. Add the onion and garlic. Cook 3 to 4 minutes until the onions are tender. Add mushrooms and cook 2 to 3 minutes more, until the mushrooms are soft.

Stir in the barley and the broth, cooking 1 minute more. Turn the heat to low and stir in the cheeses until melted. Garnish with fresh basil and thyme, and serve immediately.

How to spice up everyday oatmeal

Want to add pizzazz to your morning bowl of oats? Heres how to spice things up and boost the nutrition. Oats are rich in important minerals like manganese, which plays a role in controlling blood sugar. They also happen to be very high in fibre, important for gut and heart health. Nuts and seeds are great toppings for oats that you might be enjoying already. But adding fruit and spices boosts the antioxidant level of your breakfast with very few extra calories. The following recipe hits the mark on many counts. It includes turmeric, a healing spice with thousands of medical studies behind it. Turmeric also tastes great when combined with fruit, so this recipe includes mango, rich in vitamins A and C, among others. Black pepper adds a pinch of heat and helps turbo-charge turmerics healing properties. Like turmeric, cinnamon is full of antibacterial compounds and has a naturally sweet flavour. Coconut is high in fibre and its fats help curb hunger. Place oats in a small saucepan with the coconut milk. Bring to a simmer over medium heat, cover and cook 8 to 10 minutes. While the oats cook, make the topping. Place the mango in a small bowl with turmeric, cinnamon and black pepper. Stir well and set aside. Stir the shredded coconut into the cooked oats. Divide into two bowls and top with equal amounts of the mango mixture. Serve immediately. Looking for a simple yet delicious way to enjoy whole grains? Start with nutritious, easy-to-cook barley, a great swap for processed grains like white rice. When shopping, choose hulled barley instead of pearl. Hulled barley retains more of the outer bran layer with its fibre and nutrients. Pearl parley has had most of the bran layer polished off. Hearty barley is a staple in Europe. In the United States, its often used as an ingredient in soups and stews, but theres no reason to relegate it to those dishes. To cook barley for a fast breakfast or side dish, for every two servings, use a half-cup barley to a cup and a half of water. Bring to a boil, reduce to a simmer, cover and cook until the grains are tender and most of the water has evaporated. Top with cinnamon in the morning or herbs for dinner -- its that versatile. But dont stop there. Try this twist on traditional risotto for a one-pot meal. Place the barley in a small saucepan along with 3 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook 45 to 50 minutes until the grains are tender and most of the water has evaporated. Warm a large skillet over medium heat and add the oil. Add the onion and garlic. Cook 3 to 4 minutes until the onions are tender. Add mushrooms and cook 2 to 3 minutes more, until the mushrooms are soft. Stir in the barley and the broth, cooking 1 minute more. Turn the heat to low and stir in the cheeses until melted. Garnish with fresh basil and thyme, and serve immediately.