Healthy Fruity Oatmeal | Recipes | Cook For Your Life
Healthy Fruity Oatmeal - Cook For Your Life- anti-cancer recipes

Healthy Fruity Oatmeal

Rated 4.6 out of 5
4.6 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This is quick to make and so much more delicious than a packet of flavored oatmeal. This recipe has a whole serving of fruits, which, with the nuts, lowers the glycemic load of the oatmeal....


  • 1 ⅓ cups rolled oats (⅓ cup dry for 1 serving)
  • 2 ⅔ cup water (⅔ cup water for ⅓ cup oatmeal; see Chef Tips)
  • Generous pinch sea salt
  • 1 tablespoon golden raisins
  • 1 tablespoon dried cranberries
  • ½ teaspoon cinnamon (optional)
  • 2 apples (try tart Granny Smiths or Braeburns)
  • 2 tablespoons almonds, sliced, dry toasted
  • 2 bananas, thinly sliced
  • Milk of your choice, or yogurt to taste
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Nutrition Facts


212 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


44 g


20 g


7 g


5 g


37 mg


  1. Mix the oats, water, salt, raisins, cranberries, and cinnamon in a pan. Bring to a boil, stir well, then lower the heat to a low simmer. Cook, covered, for about 10 minutes, stirring the oatmeal from time to time so that it doesn't stick.
  2. While the oatmeal is cooking, grate the apple using the coarsest bore. When the oatmeal has cooked, stir in the grated apple until it is well mixed. Cover and turn the heat off. Leave the oatmeal for 5 minutes to steam. Serve sprinkled with almonds and sliced bananas, and with milk or yogurt on the side.

Chef Tips

To get a lighter, creamier consistency, up the water-to-oatmeal ratio to 2¼ parts water to 1 part oatmeal to get a lighter, which for one serving is ¾ cups water to ⅓ cups oatmeal.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society