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Your brain is your greatest resource—use it by design to help you learn how to stay healthier and younger for longer!

—Arlene R. Taylor PhD

During winter months in Canada, we would often wake to the delicious odor of my father’s old-fashioned-oat porridge. It was both delicious and nutritious. When I had steel cut oats on a trip to Ireland—the inn-keeper served them one morning for breakfast—I found I liked them even better.

Oats are generally considered gluten-free (unless they became contaminated during harvesting or processing). Look for packages that specify "gluten-free." A small percentage of people with celiac disease and/or non-celiac gluten sensitivity also react to Avena sativa, the protein found in oats. These individuals may need to avoid oats.


  • 1 cup steel cut oats
  • 4 cups water
  • ½ tsp sea salt
  • ¼-½ tsp ground cinnamon to taste
  • ¼ cup raisins or Craisins®


  • 1 Tbsp chopped nuts of choice, per serving
  • ½ cup fruit of choice, per serving (blueberries, sliced strawberries, bananas, mango, etc.)


Place water, oats, salt, and cinnamon in a medium saucepan. Bring to a boil.

Turn heat to low, cover and simmer for 30 minutes or longer until all fluid has been absorbed, stirring periodically. If you use a gas stove you may want to use a heat diffuser under the saucepan to reduce the "low" setting.

Remove from heat and let stand for a few minutes.

Note: Steel cut oats take longer to cook than old-fashioned oats. You can assemble all ingredients in a saucepan the night before and let them sit overnight, as soaking can help to reduce the cooking time.


Spoon into bowls (½ cup is a serving size). Top with 1 Tbsp chopped nuts and ½ cup of your choice of fruit.

You can make a double batch and freeze leftovers in ½-cup portions. This makes it easy to thaw and reheat, either in a microwave or in a small sauce pan with a scant ¼ cup non-dairy milk. Place pan over medium heat, stirring periodically until cereal is hot.


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