This beautiful bowl of steel cut oats actually tastes like the dessert it’s named after, but has a great deal of the fat and sugar cut out.  Not to mention, it has an entire serving of whole grains (oats), healthy fats (walnuts), and fruit (banana).  Whip it up the next time a cinnamon bun craving strikes!

An Edible Mosaic’s Cinnamon Bun Oats

(Serves 1)

Ingredients:

Cinnamon-Brown Sugar Roasted Nuts:

• 1 teaspoon brown sugar
• 1 teaspoon water
• 1/2 teaspoon butter
• Pinch cinnamon
• Pinch salt
• 2 tablespoons coarsely chopped walnuts or pecans

Vanilla Cream Cheese Frosting:

• 1 oz reduced-fat cream cheese, at room temperature
• 1 tablespoon milk
• 1/4 teaspoon pure vanilla extract
• 1 teaspoon brown sugar

Oats:

• 1/4 cup steel cut oats
• 1/2 medium banana, thinly sliced
• 3/4 cup water
• Dash salt
• Dash cinnamon

Instructions:

For the nuts:  Heat the brown sugar, water, butter, cinnamon, and salt in a small skillet over medium-high heat until it bubbles.  Add the nuts and stir to coat them with the sugar mixture.  Cook until the liquid is mostly gone and the nuts are completely coated, about 3 to 5 minutes, stirring frequently.  Spread in a single layer on wax paper and cool to room temperature.

For the frosting:  Whisk together all ingredients; set aside.

For the oats:  Combine all ingredients in a small saucepan over medium-low heat and cook until the oats reach your desired consistency, about 12 minutes, stirring frequently with a whisk.

To serve:  Top the oats with the frosting and nuts.

About the blogger: Faith Gorsky writes the blog An Edible Mosaic. Her approach to food is all encompassing, believing there is a time and place for every type of food – in moderation.  She embraces the old notion of “breaking bread,” relying on food to bring people together, celebrate life, and grant a deeper understanding of different cultures.

A study published in American Journal of Preventative Medicine revealed 40% of obese participants who were trying to lose weight found success from eating less fat, exercising more, taking prescription weight loss medications and joining commercial weight loss programs. Of these four methods, the first two were the most widely used and more acceptable to health professionals. Eating less and moving more, in combination, is a time-tested approach that’s also among the more affordable and realistic solutions for losing and maintaining weight. In fact, the National Weight Control Registry, a research database that looks at behaviors associated with weight loss, identified strategies that mimic the findings of this study. The behaviors that predict successful weight loss/maintenance include:

• A low-fat, low-calorie diet
• Eating breakfast every day
• Weighing in once a week
• Less than 10 hours of TV viewing each week
• Exercising, on average, for one hour a day

While everyone has different needs when it comes to weight loss, we wanted to share this list because it’s made up of proven strategies for some people. Despite the countless fad diets out there, there really is no magic bullet for achieving a healthy weight. Unfortunately, losing weight is a lot easier than keeping it off and exercise is more important in the maintenance stage than in the losing process. Eating healthfully and exercising for a healthy body rather than focusing on weight loss are most important for long-term health.

Interested in learning more? Check out “The Weight of the Nation” which premieres this week on HBO and features success stories of people who have lost weight and kept it off the old-fashioned way.

GFF reinforced the connection between grain foods and energy, by featuring a toast bar with numerous breads and spreads to keep the bloggers fueled up and focused throughout the day – and ready to take on a pop-up Tabura workout.

Additionally, GFF spokesperson Mia Hamm was on hand to chat with bloggers about the importance of bread and grains, pose for pictures and sign autographs.  Check out some of the photos below, and visit us on Facebook for more.

Guest fueling up at the GFF Toast Bar

GFF spokesperson Mia Hamm talking toast and signing autographs

• Celiac disease is a serious condition. It brings with it a number of unpleasant side effects like abdominal pain, chronic fatigue and nutrient deficiencies, and can increase the risk for developing other conditions, such as intestinal cancer, later in life.
• You can’t diagnose yourself. If you suspect you have celiac disease, talk with your doctor before making any dietary changes. Most people are unaware that starting the gluten-free diet before getting tested can affect the accuracy of testing.
• There are many drawbacks to following the gluten-free diet. While we’ve all heard rumors of celebrities going g-free to lose weight, the truth is most people gain weight when starting the diet. Many gluten-free products contain more fat and sugar than their gluten-containing counterparts, equating to more calories and weight gain over time. Additionally, these products are typically lower in essential nutrients, like fiber, B vitamins and iron.
• If you have celiac disease, there are more options for you than ever before. For those of you reading this who do have celiac disease, the good news is the number of gluten-free products available is growing. Just be sure to work with a physician and registered dietitian specializing in celiac disease to help you plan the most nutritious gluten-free diet possible.

This is my go-to recipe for freshly baked bread because it’s nutritious, easy to make, and most importantly, tastes great so my sandwich-obsessed son is sure to eat it.  My children prefer bread without seeds, but I love the texture and nutty flavor that sunflower seeds give this bread. Try it out for yourself, and prepare to make your home smell amazing!

Baked Bree’s Honey Wheat Sunflower Bread

Ingredients:

• 1 1/4 cups warm water
• 2 Tablespoons honey
• 2 Tablespoons melted butter
• 2 cups whole wheat flour
• 2 cups flour
• 2 Tablespoons dry milk
• 1 1/2 teaspoons salt
• 2 teaspoons yeast
• 1 cup sunflower seeds

Instructions:

Depending on your bread machine, your method might be different, but in mine you start with the liquids and layer the dry ingredients ending with the yeast.

Add the ingredients in the order listed.  I add the sunflower seeds after the dough is together and check to make sure that they all get incorporated.  Sometimes they will get stuck in the corners and need a little help.

When the dough cycle has ended turn the dough out onto a floured board.  Knead it until smooth.

Put the dough in a loaf pan and let rise for about 20-30 minutes.

Bake in a preheated 350 degree oven for about 20 minutes.  (Or, if pressed for time, feel free to bake right in your bread machine.)  When the bread is done it will be golden brown and have a hollow sound when tapped. Delicious served warm with butter and jam or perfect for a sandwich.

About the blogger: Bree Hester writes the blog Baked Bree. She is a mom of 3 all with 3 very different palates. One eats everything, one eats most things (one bite anyways), and one only eats things that are beige (translation: only carbs).

Including grain foods is an important part of my family’s lifestyle because they provide many of the essential nutrients our bodies need to stay healthy, strong, and full of energy.  Quinoa is a grain that I can always count on to give my family the fuel we need to get through our busy days.  Full of protein and extremely versatile, quinoa is a blank canvas that can be sweetened up and used as a morning breakfast cereal or in more savory dishes.  My family and I are hooked on this recipe for Spring Quinoa, filled with the fresh flavor of spring. One taste and I’m sure you and your family will be, too!

Spring Quinoa

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 bunch asparagus, cut into approximately 1″ pieces
• 3-4 green onions, chopped (green & white parts)
• 1 cup sugar snap peas or frozen peas
• 2 handfuls spinach
• Juice from half a lemon
• Salt & Pepper
• Fresh herbs–such as basil, parsley, chives

Directions:

In a medium saucepan, over medium heat, pour vegetable broth.  Add the quinoa and bring to a boil.  Cover and turn down heat to a simmer.  Keep covered for 15-20 minutes or until quinoa is tender.  Set aside.

In a sauté pan heat olive oil over medium heat and add garlic, asparagus, snap peas and green onion.  Cook for several minutes until color is bright green and asparagus and peas are tender.  Add spinach and cover pan with lid.  Keep covered until spinach just begins to wilt. Remove from heat and add quinoa, mixing gently.  Add lemon juice and season with salt and pepper.  Top with fresh herbs (I use basil, parsley and chives).

About the blogger: Alison Bickel writes the blog This Homemade Life and is a guest contributor for Six Servings. Found in either the garden, the kitchen or tagging along on one her three boys’ adventures, Alison always has two things: her camera and a snack. A vegetarian, Alison is always finding new ways to incorporate grains into her diet, an often overlooked source of protein.

Olympic gold medalist and mom, Mia Hamm

Bread and other grain foods are among the best sources of complex carbohydrates the body needs for fuel.   Grains provide many of the essential nutrients our bodies need to stay healthy and strong, and they also give us the energy we need to stay active throughout the day. Who better to tout the energy-boosting benefits of grain foods than soccer star and mom of three, Mia Hamm.

Widely recognized as one of the world’s top athletes, Mia is the youngest player to play for the USA’s National Soccer Team and has won two Olympic Gold medals and two World Championships. With such an accomplished athletic background, and as the mother of three children, Mia certainly recognizes the importance of maintaining energy, and the value of incorporating bread and grains as part of a healthy lifestyle.

Grain foods provide the energy needed to rise to any and all occasions – from everyday activities to important accomplishments. In addition to providing fuel for energy, carbohydrates can help maintain a healthy weight. That’s why the Dietary Guidelines for Americans continue to recommend eating six one-ounce servings of grain foods each day, with at least three servings coming from whole grain sources. Bread and grains provide many of the essential nutrients our bodies need to stay healthy and help fight diseases such as heart disease, diabetes, some cancers and birth defects.

So this month, take a tip from Mia.  Fuel your body up right and RISE with the good nutrition of bread and grains.

For my entire life, people have asked me if my red hair and freckled cheeks come from Irish genes.  Each time I sigh and sadly answer, ‘no’.

Just as some folks dream of tropical beach vacations, I dream of flying across the ocean to the rolling, green hills of Ireland.  I want to visit a pub in the bustle of Dublin and photograph the pastures of their rural landscape. I watch movies like ‘Leap Year’ or ‘PS, I Love You’ more for the movies’ backdrops than their story lines.

Since I am not Irish and my plane tickets have yet to be bought I will instead make the most of the coming St. Patrick’s Day, and bake this very easy Irish Soda Bread.  And by easy I mean easy.  Bread baking is a bit of a challenge for me and I pulled this one off without a hitch.  It contains no yeast, the baking soda and yogurt create the rising action perfectly.  Hearty grains like old fashioned rolled oats and wheat are both great sources of thiamine as well as dietary fiber. And, if you use wheat germ, you get the added benefit of the heart-healthy fat it contains. Either way, both of these grains will have you feeling good about eating this rustic, traditional bread.

Irish Soda Bread

(courtesy of Williams-Sonoma)

Ingredients:

• 2 1/4 cups bread flour
• 1/2 cup rolled oats
• 1/4 cup wheat bran (or wheat germ)
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 4 Tbs. (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
• 1 1/2 cups plain yogurt (greek yogurt works, too)

Directions:

Preheat an oven to 425°F. Place a baking sheet in the oven to preheat.

In a large bowl, stir together the flour, oats, bran, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.

Add the yogurt and stir to blend, forming a rough ball. The dough will start rising as soon as the baking soda comes in contact with the yogurt, so work quickly to form the dough.

Turn the dough out onto a lightly floured work surface and knead gently for about 30 seconds. The dough should feel soft to the touch. Dust a clean work surface with flour and set the ball of dough on it. Flatten slightly into a 7-inch dome and sprinkle with flour, spreading the flour lightly over the surface. Using a sharp knife, cut a shallow X in the loaf from one side to the other. Transfer the loaf to the preheated baking sheet.

Bake until the loaf sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack to cool slightly. Serve warm. Any leftover bread can be stored in an airtight container for up to 2 days. Makes 1 loaf.

About the blogger: Alison Bickel writes the blog This Homemade Life and is a guest contributor for Six Servings. Found in either the garden, the kitchen or tagging along on one her three boys’ adventures, Alison always has two things: her camera and a snack. A vegetarian, Alison is always finding new ways to incorporate grains into her diet, an often overlooked source of protein.

The recommended daily dose of grains is six, one-ounce servings, half of which should come from enriched and the other half from whole grain sources. To help you incorporate more whole grains into your day, I’m sharing my recipe for Nutella Whole Grain Fruit & Nut Bars.  They are packed full of whole grains, dried fruit, seeds, and nuts—all items that are nutrient rich and filling.  Plus, you get a delicious hint of chocolate from the Nutella, making this snack just a little sweeter.

These bars can be made ahead and individually wrapped—perfect for grabbing on the go and aiding in portion control.  Made with oats, whole wheat flour, and quinoa, these bars provide fiber, antioxidants, manganese, magnesium, folate, and B vitamins.  With a little planning and a batch of these hearty, chewy, and completely satisfying snack bars, you can get your snack plate in shape this National Nutrition Month, too!

Nutella Whole Grain Fruit & Nut Bars

(Makes 24 servings)

Ingredients:

• 2 1/3 cups quick rolled oats
• 1/2 cup granulated sugar
• 1/2 cup whole wheat flour
• 3/4 teaspoon salt
• 1 cup golden raisins
• 1 cup dried cranberries
• 3/4 cup chopped dried apricots
• 3/4 cup chopped pecans
• 1/3 cup toasted black or white sesame seeds
• 1/3 cup uncooked quinoa
• 2/3 cup Nutella
• 2 teaspoons vanilla extract
• 8 tablespoons (4 ounces) butter, melted
• 2/3 cup honey
• 1 1/2 tablespoons water

Directions:

Preheat the oven to 350 degrees.

Line a 9″ x 12″ baking pan in one direction with parchment paper (so that the parchment paper goes up two opposing sides). Lightly grease the parchment paper and any part of the pan that is exposed.

Stir together all the dry ingredients, including the fruit and nuts, in a large bowl.

In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the bowl containing the dry ingredients. Toss everything together until the mixture is evenly combined (the mixture will be crumbly).

Spread the mixture into the prepared pan, pressing firmly into the pan to form a firm layer.

Bake the bars for 30 to 40 minutes, until the edges start to darken. The bars will seem under-baked, but they will start to firm up as they cool. Keep the bars in the pan and completely cool on a wire rack. Once cool, place the pan in the refrigerator for 30 minutes to complete setting. After chilling, cut the bars into pieces with a sharp knife. (QUICK TIP: spray the knife with cooking spray to prevent the bars from sticking to the knife.)  Store in an airtight container or wrap individually in plastic wrap and keep in the refrigerator. The bars will stay fresh in the refrigerator for up to a week; or freeze and keep for up to about 5 months.

About the blogger: Rachael Hutchings writes the blog La Fuji Mama and is a guest contributor for Six Servings. Rachael has eaten her way around the world and often features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited.  She is a mom of two who believes that food shouldn’t be dumbed down for children and shares ways to make time spent in the kitchen and at the dinner table a delicious and educational experience.

You can participate in today’s activities by joining the conversation on Twitter – everyone is encouraged to share a photograph of what’s on your plate (following MyPlate guidelines, of course!). Be sure to include the hashtag, #MyPlateYourPlate to join the conversation. Look forward to tweeting with you and seeing what’s on your plate!