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Immune Support Breakfast


This recipe is used to strengthen the immune system and is often recommended to patients by our clinicians at Bastyr Center for Natural Health. Modify as needed for your personal dietary needs, as it is not designed to be hypoallergenic.


4 cup
rolled oats (see Additional Notes below)
2 cup
oat bran
1⁄2 cup
fresh or dried fruit and seeds (i.e. raisins, dates, blueberries, etc., unsulphured only)
1 cup
sunflower seeds or pumpkin seeds (can be ground)
1 cup
nuts (begin with walnuts and almonds)
1 cup
lecithin granules
1 cup
ground flax seed
1 cup
milk thistle (silybum marianum seeds)
1⁄2 cup
chia seeds (optional)
  to taste
spices (Try coriander, fennel, and/or turmeric. Begin with 1 tsp. of each. Experiment with ginger, cinnamon and other herbs/spices.)


Grind flax seeds and milk thistle seeds (available at health food stores) in a coffee grinder, blender or meat grinder. Next, combine all ingredients and keep in refrigerator.

Soak for 30 minutes or as long as overnight before eating. Use water, nut milk, rice milk, apple juice, etc. To make your own almond milk, combine 1/2 cup almonds with 2 cups water in a blender.


For 4 cups of rolled grains, start with 2 cups rolled oats and 2 cups other rolled grains, such as rye, barley and/or rolled rice flakes; or use 4 cups of rolled oats if other grains are unavailable. Adjust as necessary.

A stylized plate and silverware.


SourceBastyr Center for Natural Health
Prep time
30 minutes
Cooking time
Total time
30 minutes