Oatmeal is one efficient blood sugar stabilizer and it has come a long way over the years. There was a time when mothers would spend twenty minutes each winter morning in front of pot of oatmeal, stirring constantly to keep out lumps. Nowadays, this porridge-like cereal, which is made of rolled oats, often is made using the instant variety. While oatmeal purists may disagree, many believe that instant oatmeal's convenience and good taste makes it a preferable option for getting your oatmeal fix.

But whatever kind you choose, this humble grain deserves lots of applause — it tastes great, it’s versatile, and it’s so healthy!

Oatmeal isn’t just a hot cereal fed to children in an attempt to get something warm into their stomach before sending them out in the cold. It has many, many benefits than that:

• Oatmeal is an excellent source of calcium, especially if made with milk. Calcium helps to strengthen bones, teeth and hair and staves off osteoporosis.
• Oatmeal is a good source of vitamins and minerals.
• Oatmeal is filling. Those who eat oatmeal in the morning are less likely to fill up with sugary snacks before lunch.
• Oatmeal contains high amounts of fiber, keeping you regular.
• Oatmeal is a low-fat food. You can eat a large bowl without having to worry about packing on the pounds. Keep track of the sugar content, however. Some oatmeal varieties geared towards kids contain high amounts of sugar.
• The water soluble fiber in oatmeal helps to lower cholesterol.
• The soluble fiber in oatmeal also deters the consumption of starch. This is especially good news for diabetics, as they won’t experience a rise in insulin after eating.
• Oatmeal is said to have cancer fighting properties.
• Oatmeal contains plenty of protein.
• Besides the more obvious applications of using it to thicken stews and soups, or to extend your sloppy Joe or taco meat, it can also make a delicious fritter. This is yummy with scrambled eggs for breakfast, or as a side dish with any protein entrée. Mix the ingredients together, form into patties, and fry:

1 cup old fashioned oatmeal
1 medium onion, finely diced
1/2 cup parsley, finely minced
3/4 cup boiled water
1 jalapeno pepper, finely minced
1/3 cup celery, finely diced

In addition to its health benefits when eaten, oatmeal can be used in many home remedies as well. For instance:

• Used in a bath, oatmeal can take the itch out of rashes caused by allergies or illnesses such as chicken pox.
• Applying a paste of oatmeal and water helps soothe insect bites, bee stings and the itch caused by poison ivy.
• Oatmeal and water makes a wonderful facial scrub. An oatmeal mask will also soften skin.

  And to top things off, here is one of my all-time favorite oatmeal muffin recipes that we found years ago on the Quaker Oats website:

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Honey Lime Oats Muffins

Yield: 12 muffins

1  cup Quaker® Oats (quick or old fashioned, uncooked)
1 8-ounce container plain nonfat or low-fat yogurt
1/2  cup honey
1/4  cup fat-free milk
3  tablespoons margarine or butter, melted
2  teaspoons grated lime peel
2  egg whites or 1 egg, lightly beaten
1-1/2  cups all-purpose flour
2  teaspoons baking powder
1/2  teaspoon baking soda
1/4  teaspoon salt (optional)

Glaze
3/4  cup powdered sugar
4  teaspoons lime juice
1  teaspoon grated lime peel

Heat oven to 375°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For muffins, combine oats, yogurt, honey, milk, margarine and lime peel in large bowl; mix well. Let stand 10 minutes. Stir in egg whites until blended. In medium bowl, combine flour, baking powder, baking soda and salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes.

For glaze, combine all ingredients in small bowl; mix until smooth. Dip tops of muffins into glaze. Serve warm.

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