IVF Babble

Breakfast Baked Oats with Raspberries

By Sue Bedford (MSc Nutritional Therapy)

Start the day in a balanced way with these lovely baked oats. Oats contain healthy unsaturated fats, protein, dietary fibres, disease-fighting phytochemicals, vitamins, and minerals. They are an excellent slow release carbohydrate (which help to keep you full for longer) and contain beta glucan, a prebiotic soluble fibre which is great for the gut and heart health, lowering ‘LDL’ cholesterol.

Eggs are just wonderful and contain numerous vital nutrients (some of which help to balance blood sugar levels) including protein, vitamin D and choline (important for brain health in the developing foetus).

Raspberries –are fantastic as they are a low GL (Glycemic load) fruit- helping to stabilise blood sugar levels. They have been linked to protecting sperm from oxidative stress. They also contain magnesium, which is involved in the production of testosterone. Raspberries are a good source of folate too- important in helping to prevent neural tube defects in the developing foetus.

Ingredients (makes 2 portions)

80g old fashioned porridge oats

2 eggs

200g Raspberries

200g Natural live yoghurt

How to make

Preheat the oven to 180 degrees C.

Mix all of the ingredients above, in a bowl together and transfer to small ramekins. Bake in the oven for around 30 minutes or until turning golden brown. Sprinkle extra raspberries and a few seeds over the top. Why not make a few- keep in the fridge and reheat the next morning Enjoy!

 

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