Oatmeal is a great breakfast to customise for the fourth of July. All you have to do is use red and blue toppings (and maybe a white topping too).
I love my sweet cinnamon oatmeals. Usually, I make them as maple-cinnamon, but in these pictures, they’re date-cinnamon as I used a date syrup. I will suggest that a lighter coloured syrup, such as maple and agave, or sugar would be better in order to maintain the light colour of the oatmeal. Also, smooth oat porridges tend to have a lighter final colour than larger oats.
This sweet-cinnamon oatmeal contains vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5) pyridoxamine (vitamin B-6), biotin (vitamin B-7), folate (vitamin B-9), cobalamin (vitamin B-12) vitamin C, ergocalciferol (vitamin D-2), vitamin E, vitamin K, copper, calcium, choline, chromium, magnesium, molybdenum, manganese, zinc, iron, potassium, phosphorus, phytosterols, omega-3 fatty acids, omega-6 fatty acids, selenium and fibre. A description of these nutrients and their various roles in the body can be found in the Nutrient Index.