Baby Food Recipe: Blueberry Oats and Yogurt

The sweet-tart fruit is loaded with antioxidants, while yogurt provides probiotics. For babies ages 8 months and up

Baby Food Recipe: Blueberry Oats and Yogurt
Yield: 5 1/2-cup servings Start to Finish 15 mins prep, refrigerate overnight


  • 1 cup old-fashioned rolled oats
  • 1 cup plain yogurt
  • 1/2 cup 100% apple juice
  • 1/8 teaspoon ground cinnamon
  • 1 cup fresh organic blueberries
  • 2 tablespoons water, breast milk or formula

Make It

1. Using a food processor, finely grind the oats. Transfer to a bowl, then mix in the yogurt, apple juice and cinnamon. Cover and refrigerate muesli overnight.

2. In a food processor, blend blueberries with water, milk or formula until the puree reaches a smooth consistency.

3. Spoon some chilled muesli into a small bowl. Swirl the blueberry puree into the muesli and serve. Keep extra portions in the fridge for later in the week.

Avocado Chocolate Mousse

Finally, a dessert that's just as good for your body as it is your taste buds. This decadent-tasting mousse gets its rich, creamy texture from avocado, which delivers potassium to fend off pregnancy leg cramps. It's also loaded with folate, an important nutrient for your baby's neural development. Look for avocados that aren't too hard or soft, and garnish your mousse with fresh fruit or coconut flakes.

Avocado Chocolate Mousse
Servings: 6 Prep 10 mins Start to Finish 10 mins


  • 2 large avocados, flesh scooped out
  • 1 large ripe banana
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup coconut milk
  • 1/4 cup pure maple syrup
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract or chocolate extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder or cayenne powder (optional)
  • Pinch of sea salt

Make It

1. Place all the ingredients in a food processor or blender container and blend until smooth, scraping down the sides as needed.

2. Serve immediately or the mousse can be placed in an airtight container in the refrigerator for up to 2 days. To serve, place the mixture in bowls and garnish as desired.

Cranberry-Pumpkin Granola Bars

Perfect for lunch boxes, hiking, after-school snacks or breakfast-on-the-go.

Cranberry-Pumpkin Granola Bars
Servings: 12 to 15 Prep 5 mins Cook 1 hr Start to Finish 1 hr 5 mins


  • 1/4 cup butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup nut butter, such as almond, peanut or soy butter
  • 1/4 cup maple syrup
  • 1/4 cup pumpkin puree
  • 2 tablespoons vegetable oil
  • 1 1/2 cups rolled oats
  • 1 cup brown rice crispies
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup shaved coconut
  • 2 tablespoons sesame or flax seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger

Make It

1. Preheat the oven to 325 degrees . Line a 9-by-9 pan with foil, leaving some overhang, and butter the foil. In a large saucepan, warm the butter with the sugar, maple syrup, pumpkin, nut butter and oil until thoroughly combined. Use a rubber spatula to thoroughly stir in the remaining ingredients.

2. Scrape the mixture into the pan and pat it smooth. Bake until deep golden brown, about 1 hour. Let cool thoroughly, then lift the bar, remove the foil and cut into small squares. Store the bars in an airtight container at room temperature, separated by parchment paper.

3. Serve as a breakfast-treat on the go or crumble over yogurt.


  • If you like salty-sweet snacks, sprinkle a little coarse sea salt over the top before baking.

Watermelon Banana Split

More than just a summer picnic favorite, watermelon offers important pregnancy benefits.

Watermelon Banana Split
Servings: 4 Prep 15 mins Start to Finish 15 mins


  • 4 bananas, peeled and sliced in half lengthwise
  • 1/4 medium seedless watermelon (about 4 pounds)
  • 1 cup fresh berries (blueberries, blackberries and raspberries)
  • 1 cup green seedless grapes
  • 1/2 cup sliced honey-roasted almonds
  • 1 8 ounce carton low-fat yogurt (vanilla or mixed berry)
  • 8 leaves fresh mint, very thinly sliced

Make It

1. Arrange 2 banana slices in each of 4 shallow bowls.

2. Use a standard-size ice-cream scooper to make watermelon balls, placing 3 scoops in each dish on top of banana slices.

3. Top with 1/4 cup berries and 1/4 cup grapes.

4. Sprinkle each split with almonds, then top with 1/4 cup yogurt. Garnish with fresh mint and serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 10, carb. (g): 57, fiber (g): 8, pro. (g): 8, vit. C (mg): 30, Folate (µg): 43, calcium (mg): 157, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.

Passion Fruit Thyme Mocktail

Embrace your passion for summer-friendly beverages - even when you're preggo.

Passion Fruit Thyme Mocktail
Servings: 1 Prep 5 mins Start to Finish 5 mins


  • 3/4 ounce simple syrup (such as Stirrings Simple Syrup, or make your own; instructions below)
  • 1 passion fruit, cut in half
  • 2 large sprigs fresh thyme
  • 3 ounces distilled water
  • 1/4 ounce fresh lime juice
  • 1 ounce pineapple juice (or 1 cup pineapple chunks, juice extracted in a juicer)

Make It

1. To make simple syrup, combine 1/2 cup granulated sugar and 1/2 cup water in a saucepan over medium heat.

2. Stir until sugar dissolves, then increase heat until mixture comes to a boil.

3. Remove from heat after about three minutes and allow to cool.

4. Chill cooled syrup in refrigerator for 2 hours before using (remaining syrup will keep refrigerated for up to one month; use to sweeten iced tea, lemonade and other beverages).

5. Scoop the pulp from the passion fruit.

6. In a pint mixing glass, add pulp and one sprig of thyme and press several times with a cocktail muddler.

7. Add distilled water, lime juice, simple syrup and pineapple juice.

8. Fill glass with ice and shake vigorously for about 6 seconds.

9. Strain into a chilled cocktail glass and serve.

Nutrition Facts

Servings Per Recipe: 1; Amount Per Serving: cal. (kcal): 140, Fat, total (g): 1, carb. (g): 32, fiber (g): 10, pro. (g): 2, Folate (µg): 25, calcium (mg): 23, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.

Prenatal Power Smoothie

This recipe for a healthy breakfast smoothie comes from Leila Johnson, an Ayurvedic practitioner and yoga therapist in New York City - and teacher to Kourtney Kardashian, our December/January cover star. "Almonds are nourishing for mama and baby, and fat is excellent for supporting the nervous system," she says.

Prenatal Power Smoothie
Servings: 1 Prep 15 mins (soak almonds overnight) Start to Finish 15 mins


  • 1/2 cup almonds, skinned
  • 3 - 4 pitted dates
  • 1/2 ground flax
  • Pinch of Cardamon
  • 1 - 2 threads Saffron
  • 1 cup fresh water

Make It

1. Soak almonds in water overnight; remove skins the following morning. (Or pour boiling water over almonds till they're covered and let them soak for 5 minutes - the skins will slide right off.)

2. Discard the skins and water.

3. Place skinned almonds and fresh water in blender and blend until smooth. Add remaining ingredients and blend again until smooth.

Sesame Ginger Quinoa Spring Rolls

Quick-cooking quinoa (pronounced "keen-wah") has a light, nutty flavor, a slightly crunchy texture and comes in beige, red and black varieties. It's a good source of folate, a B vitamin that, when taken before conception and in early pregnancy, helps protect against neural-tube defects such as spinal bifida.

Sesame Ginger Quinoa Spring Rolls
Servings: 4 Prep 40 mins Cook 15 mins Start to Finish 55 mins


  • 1 cup quinoa (preferably red)
  • 1 3/4 cups water
  • 1/3 cup walnut pieces
  • 2 cups arugula
  • 1 large carrot, sliced into matchsticks
  • 1 red bell pepper, thinly sliced
  • 1/4 cup olive oil
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 20 rice paper wrappers
  • Juice of 1/2 lime
  • 2 teaspoons garlic chili sauce (optional)

Make It

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat and simmer covered until liquid has absorbed.

2. While quinoa is cooking, toast walnuts in a dry skillet over medium heat until lightly browned, about 3 minutes, stirring often.

3. Fluff cooked quinoa with a fork and combine in a large bowl with walnuts, arugula, carrot and red pepper. In a small bowl, whisk together olive oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, garlic, ginger, sesame oil and salt; stir into quinoa mixture.

4. Fill a shallow pan large enough to set the rice papers in with hot water and soak one rice paper until softened, about 15 seconds. Remove and place 1 /3 cup of the quinoa filling down the center of the paper. Fold the top and bottom edges over the mixture, then fold one of the remaining sides over the top and roll tightly. Slice on the diagonal and continue with remaining papers and quinoa filling.

5. In a small bowl, whisk together remaining 2 tablespoons soy sauce, remaining rice vinegar, lime juice and garlic chili sauce; serve as a dipping sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 615, Fat, total (g): 25, sat. fat (g): 3, carb. (g): 85, fiber (g): 9, pro. (g): 14, Folate (µg): 125, calcium (mg): 82, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.

Make Your Own Mocktail: The Non-Alcoholic Frozen Watermelon Mojito

Stay cool this summer with this booze-free beverage.

Make Your Own Mocktail: The Non-Alcoholic Frozen Watermelon Mojito
Servings: 2 to 4 Prep 15 mins Start to Finish 15 mins


  • 4 cups seedless watermelon chunks (About 3 1/2 lb watermelon)
  • 1 cup lemon-lime soda
  • 1/4 cup fresh lime juice
  • 1 tablespoon rum extract, optional
  • 1 1/2 tablespoons fresh mint, minced, plus extra for garnish

Make It

1. Puree watermelon chunks in a blender to yield about 3 cups of watermelon puree.

2. Pour about 2 cups into 1 standard sized ice cube tray and freeze till solid (several hours or overnight) and reserve remaining watermelon puree in refrigerator.

3. When ready to make mojitos, place tray of watermelon puree cubes (16 cubes), reserved watermelon puree, lemon-lime soda, lime juice, and rum extract in blender.

4. Blend until smooth. Stir in fresh mint and pour into 2 tall glasses or 4 martini glasses. Garnish with additional fresh mint. Umbrella optional.


  • If making real mojitos eliminate the rum extract and add 1/4-1/3 cup rum to each batch depending on how strong you want your drinks (you may want to add more lime juice if it tastes too sweet). This recipe is easily doubled or tripled for a crowd - just prepare them in multiple blender batches following the instructions above.

Popped Amaranth Nut And Fruit Cereal

A diminutive South American grain, amaranth has an earthy flavor and is naturally gluten-free. The seeds of the amaranth plant are rich in iron, a mineral that helps deliver oxygen to your baby for proper development. Amaranth can be cooked in liquid similar to other whole grains or - surprise! - popped like popcorn.

Popped Amaranth Nut And Fruit Cereal
Servings: 4 Prep 15 mins Cook 10 mins Start to Finish 25 mins


  • 1/2 cup amaranth
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped
  • 1/3 cup dried cherries or raisins
  • 1/2 cup fresh blueberries
  • 1 medium apple, chopped
  • 2 cups milk
  • 4 tablespoons pure maple syrup
  • 2 tablespoons unsweetened coconut

Make It

1. Heat a medium-sized saucepan over medium-high heat. When a drop of water energetically sizzles in the pan, add 1 tablespoon amaranth, cover with a lid and shake the pan as soon as the grains begin to pop vigorously. Keep the pan on the burner until most of the amaranth has popped, about 10 to 15 seconds. (If amaranth burns, shake the pan about 1-inch above the burner when the popping begins.) Remove from the pan and place in a large bowl. Repeat with remaining grain.

2. In a small bowl, combine cinnamon, nutmeg, ginger and salt. Divide popped amaranth among serving bowls and top with equal amounts of spice mixture, pecans, cherries, blueberries and apple. Pour in milk and top each bowl with maple syrup and coconut.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 388, Fat, total (g): 14, sat. fat (g): 3, carb. (g): 61, fiber (g): 6, pro. (g): 10, Folate (µg): 33, calcium (mg): 239, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.

Quick Breakfast Idea: Almond Quinoa Parfait

Start the day right with this quinoa-yogurt medley.

Quick Breakfast Idea: Almond Quinoa Parfait
Servings: 4 Prep 5 mins Cook 15 mins Start to Finish 20 mins


  • 1 cup uncooked quinoa
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup unsweetened almond milk
  • 1 tablespoon slivered almonds
  • 4 large apples, cored and chopped
  • 1 cup fat-free Greek plain yogurt*
  • 1 teaspoon almond butter, melted
  • 1 teaspoon honey

Make It

1. Rinse quinoa thoroughly in cold water and drain.

2. Place the rinsed quinoa in a medium saucepan with 2 cups water and bring to a rolling boil.

3. Turn down to low heat, cover and cook for 15 minutes until all the water is absorbed.

4. Remove from heat and add in cinnamon and sea salt.

5. In a medium saucepan over medium-low heat, cook almond milk until warm, about 3-4 minutes.

6. Layer quinoa, slivered almonds, apples and Greek yogurt in four serving glasses.

7. Continue layering until glasses are filled. (Make sure quinoa is the top layer.)

8. Pour warm almond milk over the quinoa.

9. Drizzle with warm almond butter and honey and serve immediately.


  • *Recipe can be made dairy-free by using dairy-free plain yogurt such as coconut milk yogurt in place of the Greek yogurt. Recipe can be made vegan by using dairy-free plain yogurt and omitting honey.
  • Recipe created by Amie Valpone for the Almond Board of California. Photo courtesy of the Almond Board of California.