A New Oatmeal

Oatmeal from Ocean Spray? Really?.. Yes—and it’s really, really good.

Ocean Spray, the more than 75 year old company that raised the Cranberry to new heights, has teamed with Manawa, Wis., based Sturm Foods to bring us Ocean Spray Instant Oatmeal. This very quick hot breakfast cereal is made with whole grain oats, real fruit and 10 vitamins and minerals and is available in 4 varieties: Cranberry, Cranberry Pomegranate, Cranberry Honey Multigrain, Cranberry Orange Muffin.

The taste is just sweet enough and because oatmeal has a way of sticking with you for quite a while after you have eaten it, you won’t get hungry until it is time for the next meal. Ocean Spray knows their cranberries and other fruits and Sturm Foods knows oatmeal.

Here is a little information about Ocean Spray: They first introduced Ocean Spray Cranberry Juice Cocktail in 1930. Then in 1963, Ocean Spray introduced the juice industry's first juice blend--Cran•Apple™ Cranberry Apple Juice Drink. It was so popular, they added more new flavors to the line, including low calorie cranberry juice blends.

A few interesting facts about cranberries from their website

 The cranberry gets its name from Dutch and German settlers, who nicknamed it the "crane berry" after the shape of the blossoms. When the vines bloom in the late spring and the flowers' light pink petals twist back they have a resemblance to the head and bill of a crane. Over time, the name was shortened to cranberry.

 The cranberry is one of only a handful of major fruits native to North America. Others include the blueberry and Concord grape.

 On average, every acre of cranberry bog is supported by 4 to 10 acres of wetlands, woodlands and uplands. This area offers refuge to a rich variety of wildlife including the bald eagle, osprey, great blue heron, fox, deer and wild turkey.

All you need to know for breakfast, though is Ocean Spray Instant Oatmeal is a tasty and wholesome start to the day.

http://www.oceanspray.com/

Back to Nature Breakfasts

Back to Nature has a couple of whole and multigrain cereals that might help you forget about the cold weather that keeps swinging back and forth, one day freezing and gray, the next day slightly warmer and sunny:


Maple Nut Medley --whole grain cereal (6g fiber): Multigrain Flakes, Brown Sugar, Barley Flakes, Walnuts, Almonds, Pecans, Maple Syrup, Flax Seeds, Molasses and Vitamin E
What a bountiful selection of nuts and other hearty flavors. This is one of the best-tasting cereals, ever.

Summer Berry Blend -- Multigrain Flakes, Brown Sugar, Barley Flakes, Honey, Dried Strawberries, Dried Raspberries, Dries Blackberries, Vanilla Extract, Vitamin E
The berries--not just one kind--three!-- will make you think of Spring, either the one that you remember or the one that you will remember, next year.

Both have a nice crunch that will contribute to easing you into waking up, pleasantly.

Bread with Something Extra

Bread is such a food basic that is often just absent-mindedly tossed into the toaster or used to slap together whatever constitutes the middle of your sandwich. True, relatively recent changes like that whole wheat bread costumed as the smooth and tasty white bread of an earlier decade, have made it more interesting and the more recent endless variations on grains—whole wheat, cracked whole wheat, 12-grain whole wheat, wheat berry, etc., ensure that when you are paying upwards of $2.50 a loaf (if it’s on sale) you can pretty much get what you really want.

Arnold, long a baker of good-tasting and hearty breads, has four new very tasty choices:

Grains & More Double Fiber
Grains & More Double Oat (to help lower cholesterol)
Grains & More Double Protein
Grains & More Double Omega

Now there are even more ways to get your Omega or Fiber.

Here is a bit of background of this company from their website

http://arnold.gwbakeries.com/history.cfm


“Arnold Bread is a love story in baking. In March 1940, in a brick oven at the rear of a small house in Stamford, Connecticut, Dean and Betty Arnold baked the first two-dozen loaves of Arnold bread. Placing their trust in superior ingredients, unbleached spring wheat flour, honey, butter and eggs, they developed the compact, golden rich bread that would soon become a leading premium bread with an international reputation.
Ironically, Mr. Arnold established a baking business of his own because of a serious allergy to flour. After graduating from Columbia University, he worked for a large baking company until his allergies grew too severe to continue. In January 1940 with only $600 in severance pay, he and his wife, Betty, moved in with his uncle on a farm in Armonk, New York, and the love for baking began.
Always believing there was a need for a better loaf of bread, Dean and Betty took their unique recipe and stoked up their first brick oven. Soon, the whole family was involved as relatives helped to slice, wrap and hand deliver the bread from house to house. By 1941, business was booming and the bakery needed to expand. Though he didn’t have a financial statement, Dean was granted a bank loan on the taste of his bread alone and moved the bakery to Port Chester, New York…”.
“…In the sixties, they built the largest bakery under one roof in the world in Greenwich, Connecticut, with the largest brick oven anywhere.”

Arnold is now a part of George Weston Bakeries.