Mother’s Sweet Porridge

This recipe was originally provided to me during my postpartum by MaySheBloom. She is a trained Ayurvedic doula. I have adjusted this recipe to my own liking. For Ayurvedic nutrition support you should consult with a professional like May. This porridge was so delightful when I was at home with my tiny itty bitty baby girl. I remember how surprised I was when I took my first bite. It is so rich and creamy. I still make this today and I share it with Viv now who eats oatmeal basically every morning.

1  cup oats

1 cup water

1 cup almond or oatmilk

2 Tbs coconut oil

1 Tbs black sesame seeds

2 Tbs maple syrup (to taste)

1 egg yolk

Pinch of salt

Optional ground spices: cinnamon, Allspice, ginger

Mix oats, water, and milk to a saucepan. Bring to a boil then simmer for 5-10 minutes or until thickened. Add maple syrup, coconut oil (or ghee), sesame seeds, egg yolk and salt to mixture. Stir well and let simmer for another 3- 5 minutes. Can serve immediately.

I keep a bag of frozen pecan halves around all year. I like to add a few to this porridge directly from the freezer. When sharing with the baby I leave them out.

May’s original recipe used some different ingredients including toasting raw whole almonds. I have modified the recipe based on what we keep as staples in our home.