Cinnamon Raisin Oats
One of my favourite breakfasts as a kid was the pre-package apple cinnamon oatmeal. This is a healthier version and a perfect warming breakfast for fall. It has a few more steps than just adding boiling water but it's still pretty easy to make! It's a great breakfast for the whole family but is especially beneficial for women postpartum.
This nourishing breakfast is perfect for you if you tolerate oats (I use gluten free oats but some people who are gluten intolerant still do not do well with oats). The oats are galactagogues which can improve milk supply, so they are wonderful for breastfeeding mamas!The almond butter provides some healthy fat which is so important for everyone but especially with the energy demands of healing after baby and running around after kiddos. The hemp hearts provide protein and some more healthy fat. The pumpkin seeds provide magnesium and iron. The raisins also add some iron, B-Vitmains and potassium. This meal is also warming with cinnamon and optional dash of ginger which promotes healing.
Soaking the oats the night before is important for proper digestion. It does require an extra step but soaking them breaks down phytic acid which allows body to digest the oats. Simply cover the oats with warm water and add 2 tbsp of something acidic like lemon juice, yogurt, cider vinegar or kefir. Let sit overnight at room temperature. Rinse and drain well before cooking.
Cinnamon Raisin Oats
- 1 cup gluten free rolled oats
- 2 cups water for cooking
- 1 tbsp. Almond Butter (or could use any nut/ seed butter)
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/4 tsp. ground ginger
- Option: you can add 1 tsp. pumpkin spice mix instead of the cinnamon and ginger
- 1/4 cup raisins
- 2 tbsp. hemp hearts
- 2 tbsp. pumpkin seeds
- 1 tbsp. maple syrup (Optional)
- good pinch of sea salt
- splash of almond milk or milk of choice
- Start by soaking the oats the night before. Cover the oats with warm water and add 2 tbsp. of either lemon juice, apple cider vinegar, yogurt or kefir. Let sit at room temperature. Drain and rinse before cooking.
- Combine the water, oats, sea salt, almond butter and cook slowly, while stirring occasionally in a pot on low until cooked around 8- 10 minutes.
- Add the raisins, vanilla, cinnamon, ginger and maple syrup halfway through.
- Once cooked remove from heat. Let stand for a couple of minutes
- Add a splash of milk and top with hemp hearts and pumpkin seeds
- Note: Kids love to pick their own toppings so feel free to add whatever!
- Note: Omit the pumpkin seeds for younger kids when they may be a choking hazard.