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The Junior League of Springfield in partnership with St. John’s Children’s Hospital is working on their newest cookbook, Fit by the Forkful: Delicious and Nutritious Recipes for Kids. The 104-page cookbook will feature 75 breakfast, lunch, dinner and snack/party treat recipes for kids designed to teach them about nutrition with information about health and fitness. Enjoy the recipe below for Fruity Oatmeal.
All recipes will be triple tested to ensure the best quality. If you are interested in helping test the recipes, please contact Brandy Moore, FBTF Co-Chair, at fitbytheforkful@hotmail.com.
Fruity Oatmeal
½ cup quick oats
12 frozen or fresh blueberries
1 cup water
10 nuts (pecans or walnuts)
3 oz. low fat key lime yogurt (Makes one serving.)
If frozen, thaw blueberries for 35 seconds in microwave or on counter for 15 minutes.
Boil water. Stir in oats gradually. Cook about one minute over medium heat, stirring
occasionally. Remove from heat and put in a cereal bowl. Stir in yoghurt and blueberries. Sprinkle nuts on top.
May substitute other kinds of fruit such as bananas, strawberries, raspberries, or apple slices and use a similar yogurt flavor such as strawberry with strawberries. Other possible yogurt flavors would be orange, vanilla, raspberry.
Recipe submitted by Kathy Dehen.
