mama’s oatmeal: for pregnancy & postpartum.
These days breakfast comes early, as I’m having trouble sleeping. Once I’m up early, I need something substantial to keep me going for a good two hours.
I’ve discovered oatmeal is very satisfying, as I’m having issues with eggs these days. This recipe contains a delightful mix of goodies that are perfect boost for a pregnant or breastfeeding mother, or for anyone! Blackstrap molasses is a wonderful source of iron. I started taking a tablespoon a day, to maintain my iron during the last trimester, and will continue to do so in the postpartum. Luckily I haven’t struggled with anemia during this pregnancy, and for that I’m very grateful, since I eat meat once a week or so.
Chia seeds are the “new” miracle food, packed with Omega 3 fatty acids, the highest vegetable source. It has approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. It’s also a good source of calcium, which is helpful in the last few weeks of pregnancy, as calcium causes uterine contractions! And finally, it’s a great source of electrolytes, once cooked. I’ll be making some chia pudding shortly, to ramp up my strength for labor.
And we all know how wonderful almonds, oats, flax and bananas are. So enjoy this healthy bowl of goodness!
- 1 cup rolled oats (not instant)
- 2 cups water
- 1/3 cup unsweetened coconut flakes
- 1 scoop chia seeds
- 3 tbsp. ground flax seeds
- 1-2 tsp blackstrap molasses
- 1 tbsp. almond butter
- 1 ripe banana, sliced
- 1 tsp maple syrup (but you may discover the molasses sweetens it enough)
- pinch of sea salt
Bring the oatmeal and water to a boil for a minute. Reduce the heat and let simmer. The oatmeal will begin to thicken. At that point, add the coconut, flax, chia, almond butter, banana and salt. Stir well.
Once fully thickened to your liking, stir in the blackstrap molasses and maple syrup.
Serve with a little milk of your choice.