Yoghurt, Oatmeal & Berry Breakfast In A Jar

Experts speaking recently at the 2018 Yoghurt Summit, addressed the latest research on health-promoting properties of yoghurt from the perspective of “Realising Children’s Potential”.

The studies showed that eating yoghurt regularly may protect children against long term non-communicable diseases and drive healthier food choices. Young yoghurt eaters in a cohort (long term follow-up) research consumed 10% more milk, 23% more fruit, 30% more wholegrains, and have higher intakes of calcium and vitamin D and have a favourable impact on metabolic fitness – reducing Body Mass Index, waist circumference and body fat. Speakers also addressed the impact that a small change (introducing yoghurt) to a child’s diet can have on their future health. Importantly, yoghurts with added nutrients like vitamins A, B, D and E can address the nutrient gaps that have been documented amongst children.

So, how do the experts recommend we add yoghurt to our children’s daily nutrition?

We asked the three speakers for their favourite recipes. This yoghurt breakfast recipe is from Dr Andre Marette, Professor of Medicine at the Heart and Lung Institute, Laval Hospital, and Scientific Director of the Institute of Nutrition and Functional Foods at Laval University in Canada.

yoghurt | Longevity LIVE

Ingredients:

  • 1/4 cup raw oats
  • 1/2 cup plain yoghurt
  • 1 tablespoon chia seeds
  • 1 tablespoon pure maple syrup (Canadians love their maple syrup! you are welcome to swop with honey)
  • 1/3 cup low fat milk
  • 1/4 cup fresh raspberries (or any fruits, use what’s in season)
  • 3-4 mint leaves

Method of preparation

1. Combine all the ingredients in a small screw-top jar, making sure to mash the berries into the mixture.

2. Refrigerate for 1 hour or overnight.

3. Eat directly from the jar, which can easily be taken to school or work.

“Instead of maple syrup, you could add honey, raspberry jam or a sweet tropical fruit for sweetness. In Bolivia I used to drink yoghurt-and-papaya smoothies regularly and they were delicious,” Dr Marette suggests. Here, Harvard Health provides a complete guide to choosing a yoghurt to meet your needs.

Inspired by: http://www.troisfoisparjour.com/en/web/trois-fois-par-jour/recettes/breakfast-brunch/gruau-d-avoine-chia-yogourt-erable-framboises

Want to know more?

Eating disorders in children are rapidly becoming more and more of a modern issue, with children barely out of preschool reportedly starting to suffer from them. In Australian hospitals, for example, statistics for eating disorders show that there has been an increase in admissions in children under the age of 12 over the last eighteen years. Marilyn Davis-Shulman, a clinical psychologist, explains that, in addition to media, there are a plethora of other factors that can have an influence on how a child will eventually think about food. Parents have an enormous influence on their children, both good and bad. Click here to find out more about the parents’ role when it comes to eating disorders in children.