Meatless Monday: Trail Mix Oatmeal

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Yes, your mom was right, breakfast is the most important meal of the day! Start your day off right with this hearty, healthy breakfast. Kids who eat a nutritious breakfast are less likely to be overweight and eat more fruits and fiber-rich foods throughout the day.   Kids who don’t eat breakfast have lower math scores and slower memory recall.  And eating a healthy breakfast isn’t just good for kids. It is one of the key behaviors needed to maintain a healthy weight in adults.

I love cleaning out my fridge and combining delicious leftovers into a new meal!  I already had almond paste and dried cranberries on hand so this was a quick and easy weekend breakfast.  I like to make extra on weekends so in the rush of getting everyone out the door on time Monday morning, it’s easy to have a healthy, nutrient-dense, protein and fiber rich breakfast to get all our days off to a good start!

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  • 2-3 cups water
  • 1 cup (150 g) gluten free oats
  • 1/2 cup (60 g) pumpkin (from a box, BPA-free can or made fresh from a sugar pumpkin)
  • 2 tbsp almond butter
  • 1/2 cup dried cranberries (I dried fresh cranberries in a dehydrator); if you get already dried, packaged cranberries look for ones that are sulfite free without any added sugars)
  • 3/4 cup almond paste (leftover from making homemade almond milk)
  • 1/4 tsp sea salt (more as needed to taste)
  • 1/4 tsp cinnamon, plus more for garnish and to taste
  • 1/4 cup (25 g) raw almonds for garnish


  1. Bring water to a boil, add a little salt.
  2. Pour in oats and reduce heat to low.
  3. Cook for 10 minutes.
  4. Add pumpkin, almond paste, almond butter, cinnamon, cranberries and the rest of the salt as needed.
  5. Cook until desired consistency is reached, about another 10 minutes.  Add more water as needed.  I needed almost another cup during the cooking process.
  6. Cover pot and let sit for 5 minutes.
  7. Scoop into bowl, garnish with raw almonds and cinnamon.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

  • Nutrition per serving:
  • Calories500
  • Fat26g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium20mg
  • Carbohydrates65g
  • Fiber10g
  • Sugars27g
  • Protein 16g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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