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1 ½ cups rolled oats
½ cup chopped or slivered almonds
½ cup grated dried coconut (or wheat germ)
¼ teaspoon ground cardamom
½ cup chopped dried mango (snip with a scissors or pulse in a food processor)
½ cup diced dried dates
1. In a skillet over medium heat, stir the oats, almonds, coconut and cardamom until toasted and fragrant, 5 to 7 minutes. Let cool. Stir in the remaining ingredients.
2. Store in an airtight container for up to 1 month. Serve over yogurt, stirred up with grated apple and yogurt, soaked overnight in milk or fresh orange juice, or with cold milk added just before serving.
Find out more about this recipe on Mom Appetit's blog.