What to Eat Wednesday: Oatmeal for Me!


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This hearty breakfast is a great first entry for your diabetic food diaryIf you are living with diabetes, you have most likely been told to keep a food diary so you can keep track of all the calories, carbs and sugars you ingest each day. Have you ever found that a bad start in the morning just throws your whole day off track?

I know I find it hard to stick to my diet when I’ve already snuck in some gummy bears before 11, which is why I love this hearty, savory breakfast recipe from The American Diabetes Association: it will start you off on the right track and keep you full and satisfied for hours to come. Let me know how you like it, won’t you?

Savory Mediterranean Oats


1 cup low-sodium vegetable broth
4 large sun-dried tomato halves, not oil-packed, thinly sliced (do not rehydrate)
Pinch sea salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
1/2 cup old-fashioned rolled oats
1 Tbsp minced fresh chives
3 Tbsp plain fat-free Greek yogurt
1 Tbsp thinly sliced fresh basil
1 Tbsp crumbled soft goat cheese


  1. Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan.
  2. Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning.
  3. Transfer to a bowl, sprinkle with the basil and goat cheese, and serve.
Dr. Andrew Schneider
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Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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