When The Bunnery became the breakfast destination of Jackson Hole, it seemed unthinkable for it not to have its own hot cereal. Our winning O.S.M. formula was a natural idea for a super nutritious version of oatmeal enhanced by the toasty goodness of oat bran, cracked wheat, wheat bran, millet and sunflower seeds. It became so popular on frosty Wyoming mornings that we packaged it to take home or on the trail.
Millet is one of the oldest known foods,
the staple grain of China before rice became dominant, as early as 2700 B.C. Known in the U.S. only since 1875, it is nonetheless the world’s sixth most important grain and significant in of one third of its population’s diet. Suited to hot, arid climates and cool ones with short growing seasons, it can be cultivated to maturity, even in poor, dry soils, in as little as 65 days.
Millet is an exceptionally healthy grain,
with a protein content of twelve percent, fiber content of nine percent and a cornucopia of beneficial nutrients. It is high in niacin, thiamin, and riboflavin (the B-complex vitamins), vitamin E, lecithin, folate and methionine, an essential amino acid. Millet is rich in iron, magnesium, phosphorous, potassium, zinc, copper, manganese, selenium and various antioxidative phytochemicals.
Much like oats,
millet is an excellent source of fiber beneficial to healthy digestion. Gluten-free, it is among the most easily assimilated and least allergenic of grains. Its high magnesium content aids in reduction of high blood pressure, lowering the risk of heart attack and stroke, and with niacin aids in reducing cholesterol. It is a significant factor in regulation of the body’s use of glucose and insulin, inhibiting risk of type 2 diabetes. Magnesium also mitigates symptoms of asthma and to reduces the incidence of migraine headaches.
Millet’s phosphorus content
is of particular importance. Phosphorus is vital to the formation of bone matrix, and is an essential component of other compounds formed in the body. It is part of the molecule adenosine triphosphate, which allows energy to flow through the body, and plays an essential role in the formation of nucleic acids on which the genetic code is built.. Phosphorus also contributes to the structure of cell and nervous system structures. Millet’s two primary phytochemicals, phytic acid and phytate, are linked to lowered cholesterol and lessened risk of cancer. A cup of cooked millet provides nearly a fifth of the daily values for magnesium and phosphorus, and a quarter of that for manganese.
Our O.S.M. Oatmeal
can be prepared with hot water or milk, and is a warming, healthy, delicious breakfast improved only by the addition of your favorite fruit and a dash of honey.