The early weeks of pregnancy are fragile—and confusing. Here, the answers to your questions.
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The best appetite-satisfying options are old-fashioned oats or steel cut oats. Both can be prepared in a large batch early in the week and quickly reheated on the stovetop or in the microwave as needed.
If you find regular oatmeal too mushy steel cut oats may be a great choice for you. Popular in Scotland and Ireland, they’re made from whole grain groats (vs. flattened or rolled oats in old fashioned oats) that have been cut into pieces.
This gives them an appealing chewy texture when cooked. Both old fashioned and steel cut oats will keep up to a week in the fridge and are excellent reheated. Just stir in a little lowfat milk, almond milk, or soy milk to thin it out and give it a creamy texture.
Now that you know why oatmeal is so amazing and which variety is for you, try some of my easy mix-ins to keep your taste buds happy and build a better breakfast for you and your baby:
Tropical Mango-Coconut: Chopped fresh mango, shredded coconut, pinch cardamom, chopped cashews
Orange-Ginger: Orange marmalade, minced fresh ginger, top with almonds and chopped candied ginger
Pumpkin Pie: Canned pumpkin, brown sugar, cinnamon, nutmeg
Peaches & Cream: Chopped fresh or frozen peaches, vanilla yogurt
Nutty Banana: Creamy peanut butter, mashed banana, chopped peanuts
Blueberry Muffin: Fresh or frozen blueberries, molasses, cinnamon, top with a little granola
PB&J: Creamy peanut butter, chopped strawberries, top with a dab of all fruit strawberry jam
Honey-Apricot: Chopped dried apricots, drizzle of honey, pinch nutmeg, toasted almonds
Pecan-Apple Pie: Diced peeled fresh apple (or chunky applesauce), cinnamon, chopped pecans
Maple-Fig: Chopped dried or fresh figs, maple syrup, chopped walnuts, top with plain Greek yogurt
Raspberry-Almond: Almond butter, fresh or frozen raspberries, a dab of all-fruit raspberry jam
Savory Cheddar-Scallion: Tired of sweet options? Treat oatmeal like grits and stir in some shredded cheddar cheese, chopped scallions, and top with a poached egg
Julie Hartigan left a career as an engineer/tech consultant to pursue her long-standing dream of attending culinary school. A fun loving person and natural born teacher, she loves her new career and sharing what she’s learned with others. Julie currently develops recipes, writes, and blogs about cooking, health, and entertaining for Weight Watchers, Bed Bath Beyond, and others. She teaches healthy cooking classes for adults and children, has been a personal chef, and has also worked at Saveur magazine and Food Network. Part gym rat, part party girl, her approach to cooking and life is finding the sweet spot: “Where Healthy Meets Happy”.
Julie lives in Hoboken, NJ with her two little girls, two chubby guinea pigs, and an extremely patient husband.