I’ve got a confession to make…. I hated overnight oats the first couple of times I made it, but I’ve never actually been much of an oatmeal fan. The texture of overnight oats just made me hate it so much, its just so chewy, like eating raw oats, but I really wanted to create a quick breakfast I could just throw together in a jar and forget about until morning. So in came my trusty stick blender, I decided to try roughly blending up the oats to create more of a smooth porridge instead of the chewy cold mess. To my surprise it turned out amazingly, definitely one of my favourite breakfasts that I’ve ever made, even Carl loves it and he’s not much of a breakfast guy.
I’ve been trying to get my nutrients from food instead of just supplementing the whole time, my blood work Iron levels actually came back great so obviously I’m doing something right. Iron plays an important role in the body and helps carry oxygen around in the body. During pregnancy you need twice the amount of Iron you would normally need, the reason Iron is so important for you during pregnancy, is because your body has to make twice the amount of blood for you to support your growing baby. Helping you feel less tired during pregnancy and preventing your baby from being born to small or too early.
This oatmeal is nutrients powerhouse filled with black strap molasses that contains nutrients, b vitamins and is filled with Iron. Oats, which controls your blood pressure and releases energy slower, keeping you fuller for longer. Chia seeds which contains omega 3’s, protein, fibre and calcium. Ginger that will keep your nausea at bay. Remember to eat this with vitamin c rich fruit so your body will absorb the iron better.
GINGERBREAD OVERNIGHT OATS – serves 1
- 1/2 cup of rolled oats, blended with a stick blender
- 3/4 cup milk ( any milk you like)
- 2 tsp chia seeds
- 1 tbsp black strap molasses
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 3 dates chopped
- Sunflower seeds, flax seeds, yogurt and a vitamin c rich fruit
In a seal-able jar add the oats, milk chia seeds, black strap molasses, ginger, cinnamon, cloves, nutmeg and dates. Shake well or stir until everything is combined. Seal the jar and refrigerate overnight.
The next morning open your jar to the wonderfulness that’s inside, if its a little bit thick add more milk. I usually don’t sweeten it, but if you like a sweeter taste add sweetener of choice. Scoop into bowl, add fruit, seeds, yogurt and enjoy! Easy as can be!