It’s not breaking news that breakfast is a great way to start the day;  replenishing our energy stores after a “fast” overnight, and kick-starting our insulin response.

Try my oat bran & flax recipe below and reap the cholesterol-fighting, whole-grain benefit of oatmeal.

Oat bran is the outer husk of the oat grain, which is high in beta-glucan (the soluble fibre that can help decrease cholesterol & heart disease), as well as insoluble fibre that helps keep us regular.  Fibre slows the absorption of sugars into the blood stream, helping to stabilize glucose levels, and can also aid weight loss by helping you feel full for longer.



1/4 cup oat bran
2 Tablespoons of Flaxseed / Linseed Mix (Flax & LSA is great)
1 Teaspoon of  Cinnamon
1 Teaspoon of Honey (unless for an infant under 12 months in which case sub in for Maple Syrup)
1 cup Water / Milk
1 Pear (or any fruit – bananas, blueberries etc)


Boil 1 cup of water in a pan (I did half Almond, half water)
Add the oat bran and flaxseed mix, as well as the diced pear/fruit & cinnamon.
Turn the heat down low and let it simmer for a few minutes. Keep stirring as it thickens.
Once creamy, pop into a bowl and top with any fruits / coconut / nut butters.


I have been introducing quinoa flakes as an alternative to flaxseed as well.  The high-fiber, gluten-free, and higher protein alternative to traditional oats is another tasty option to try.

Any questions don’t hesitate to ask and let me see all your creations! #PWPantry x




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