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.