For breakfast, who could resist the charm and warmth of hot-off-the-pot oats? Filling and nostalgic, oats are fiber-rich, providing health benefits ranging from lower cholesterol to blood sugar management and enhanced heart health.

Yes, oats are highly nutritious, but there is a “big difference” in its nutritional content when served at different temperatures, executive sous chef Pablo Ramirez told DAILY TRIBUNE and other press at a media launch in Makati early this week.

“If you eat oats in the morning while they’re hot, your (blood) sugar would spike,” he warned. “If you eat them cold, your sugar would remain stable throughout the day. You’d feel fuller in your stomach.”

Thus, when eating oats, the chef recommended waiting until it cools or to make it cool in the refrigerator overnight.

This explains why in the new breakfast menu of Rumba, Bistronomia Group’s restaurant chain reputed for Spanish flavors with Mediterranean flair, Chef Pablo and his team has prepared new menu entry Swiss Overnight Oats as cold rather than hot. To add some textures into the chilled Swiss-style oatmeal, Chef Pablo tosses in julienned apples and crushed lightly toasted nuts.

The new breakfast menu, available daily from 7 a.m. to 11 p.m., offers both hot and cold, sinful and guilt-free — something for everyone.

“It’s a fresh morning menu created with Mediterranean flavors and a little bit of awesome local flavors,” Bistronomia Group brand ambassador Cristina Garcia-Villalba Marba shared.