A delicious alternative to traditional porridge and a great autumnal breakfast, this is a great base recipe that can be jazzed up with herbs, spices and vegetables. Why not try with diced peppers, ground turmeric or with a soft poached egg on top!
Ingredients (serves 1)
½ Onion, diced
½ Cup Organic Vegetable Stock
½ Cup Oats
Sea Salt & Pepper
– Drizzle a small saucepan with olive oil and place over a medium heat
– Add the onions and cook down until soft
– Crumble in the stock cube and mix through
– Add the oats, along with 1 cup of water
– Stir through and then allow to gently cook until it is thick and creamy
– Season to taste and garnish with spring onions or parsley
Hints and Tips
In advance of the day here are some hints and tips that we’ve put together to help to make the whole experience flow (pun intended).
-Weather and climate permitting, topless sunbathing before and after birth is a great way to help to toughen nipples especially if thrush is a problem.
-Feed on demand, follow your baby’s cues. Don’t wait ’til their hand is in their mouth, you want to feed them when they’re calm to establish a good latch. It is especially very important to feed them often during the first few weeks after birth to establish a good milk supply.
Sophie White has a recipe for every life event – from falling in love to recovering from a mental illness and dealing with ageing parents. This recipe is taken from Recipes for a Nervous Breakdown and according to Sophie this tasty, wholesome bar recipe kept her satisfied during her pregnancy, although believe me you don’t have to be pregnant to enjoy these chewy delights.
225g rolled oats
150g quinoa (rinsed in cold water and dried in a clean tea towel)
75g pecan nuts, roughly chopped
60g desiccated coconut
125g pumpkin seeds
15g coconut oil
150ml clear honey
150ml maple syrup
75g dried cranberries
Makes about 18
1. Preheat oven to 180oC/Gas 4, then line a 25.5 x 30.5 cm baking tray with baking paper.
2. Put the oats, quinoa, pecan nuts, coconut and pumpkin seeds into a bowl and mix to combine. Spread the mixture on the prepared tray.
3. Bake in the preheated oven for 15 minutes, stirring the mixture about halfway through cooking.
4. Put the oil, honey and maple syrup into a saucepan over a medium heat and heat, stirring, until the oil has melted and is well mixed in.
5. Transfer the toasted mixture from the tray to a large bowl and add the cranberries. Firmly stir in the warm liquid, making sure that all of the dry ingredients are well coated.
6. Line the tray with a fresh baking sheet of baking paper, turn out the mixture onto it and firmly press into the tray. Reduce the oven temperature to 150oC/Gas 2 and bake for 30-35 minutes, or until the top is golden. Leave in the tray until almost completely cooled, then carefully slide out onto a board and cut into 18 bars. Store the bars in an airtight container.
As the bars can be a bit crumbly when you cut them keep the crumbly bits as a topping for yoghurt and fruit.
We all know at this stage that breakfast is the most important meal of the day and we should breakfast like a king, lunch like a prince and dinner like a pauper – but if you feel you can’t face a cooked breakfast first thing in the morning every morning it doesn’t mean you have to rely on high carb/salt/sugar cereals. Why not have a go at making your own granola?
It’s incredibly simple, you can make a batch and keep it for two weeks plus if making your own you decide exactly what you want to go into it depending on your tastes and needs. Personally I like to keep the carb relatively low in the morning but want to ensure a good source of protein so I’m not reaching for the scone or biscuits come 10am!!