IVF Babble

Autumnal Cinnamon and Pear Breakfast Baked Oats

By Sue Bedford (MSc Nutritional Therapy)

Start the day in a good way with these lovely warm Cinnamon and Pear Breakfast 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).

Pears are a great source of polyphenol antioxidants – helping to ‘zap’ those free radicals which may lead to oxidative stress and cell damage including to that of the egg and sperm cells. They are low in calories so great for those watching their weight and are low on the glycaemic index- meaning sugar and insulin levels won’t spike so rapidly. Pears are a great source of folate, vitamin C, copper, and potassium.

Cinnamon is a warming spice which helps to stabilise glucose and triglyceride levels in the blood. It acts as a fantastic antiseptic and a powerful antioxidant which also helps to reduce inflammation in the body.

Ingredients (makes 4 portions)

80g old fashioned porridge oats

2 eggs

2  ripe pears peeled and chopped into small slices

200g natural live yoghurt

1 tsp of cinnamon

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 pear slices and a few seeds over the top. Enjoy!

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