Four Breakfast Anytime Recipes for Postpartum

Oatmeal, Walnut, Cranberry, Orange Scones with Honey Greek Yogurt

Serve this delicious and nutritious option as a breakfast, snack or dessert - any way you eat it you're sure to be satisfied.

Oatmeal cranberry scone on a plate with Greek yogurt on the side

Recipe:

1 1/4 cup organic all purpose flour (or substitute almond flour for gluten free)

1 1/4 cup organic rolled oats

1 1/2 teaspoon baking power - aluminum free

1/4 teaspoon organic baking soda

1/4 tsp sea salt

1/2 cup chopped organic walnuts

3/4 cup organic dried cranberries

1 teaspoon ground cinnamon

1/4 cup cold ghee

1/2 cup organic maple syrup

1 tsp orange extract

1 tsp vanilla extract

1/2 cup coconut milk cream

1 egg

glaze:

1 cup powdered sugar

2 tablespoons maple syrup

1 egg

2 tablespoons water

1/2 teaspoon orange extract

Directions: Preheat oven to 350 degrees F

Shift the flour and mix with the oats, baking powder, baking soda, cinnamon and salt. Cut in the cold ghee until mixed to large crumbles. Stir in the nuts and cranberries. In a separate bowl stir the syrup, orange and vanilla extract, egg and coconut milk; add to the dry mixture. Pour the mixture onto a parchment lined baking sheet and shape into a round wheel. Bake in the oven for 30 - 35 minutes until brown and a toothpick comes out dry from the center. While the dough is baking make the glaze. Combine the powdered sugar, maple syrup, water and extract until well mixed.

When the dough is done remove from oven and allow it to cool slightly, slice into pie pieces and top with the glaze. Serve with a scoop of Greek yogurt for added protein.

Pumpkin Apple Oatmeal Muffins

These muffins are sure to please with only natural sugar, organic and superfood ingredients like flaxseed, coconut, apple cider vinegar and pumpkin for the win.

Three pumpkin apple muffins on a plate

Recipe:

2 cups organic all purpose flour (or almond flour)

2 cups organic rolled oats

1 teaspoon organic baking soda

1 teaspoon organic baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup organic shredded coconut

2 tablespoon organic flaxseed

1/3 cup organic flaxseed oil

2 tablespoon organic apple cider vinegar

2/3 cup organic applesauce

1/4 cup organic maple syrup or honey

2 teaspoons organic vanilla

1 cup organic pumpkin puree

2 organic eggs

Directions: Preheat the oven to 350 degrees and line a muffin pan with parchment baking liners

Mix all the dry ingredients - flour, oats, baking powder, baking soda, flaxseed, spices, and coconut. In a separate bowl mix the wet ingredients - flaxseed oil, apple cider vinegar, applesauce, maple syrup or honey, vanilla, pumpkin and eggs. Add the wet ingredients to the dry and mix well. Use a ice cream scooper to divide the batter into each muffin tin. Bake for 20 - 25 minutes or until a toothpick comes out clean.

Gluten and Dairy Free Oatmeal Breakfast Cookies with Raisins, Coconut and Dried Blueberries

Plate full of breakfast cookies

Recipe:

1 1/2 gluten free organic rolled oats

1/2 teaspoon organic baking soda

1/4 teaspoon salt

1 teaspoon organic flax seed

1 organic egg

1/4 cup organic coconut oil

1/2 organic almond butter

1/3 cup organic maple syrup

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 cup organic dried blueberries

1/2 cup organic golden raisins

Directions: Preheat oven to 350 degrees

Mix the dry ingredients in a bowl - oats, baking soda, flax seed, cinnamon and salt. Cream the coconut oil, maple syrup and almond butter in a stand mixer, add the egg, and vanilla. Add the dry ingredients to the wet in the stand mixer. Stir in the dried blueberries and raisins. Drop 12 large spoonful onto a parchment lined baking sheet (the dough will be wet and loose, but will stick together while baking). Bake for 12 minutes or until golden brown. Cool on wire rack.

**optional add ins: Cocoa powder (1/4 cup) and chocolate chips for a chocolatey treat, pairs perfectly with a banana

Chocolate-oatmeal breakfast cookies with a banana on the side

Protein Energy Balls

For a quick on the go protein snack perfect for nursing moms. These bites are gluten free, dairy free, sugar free and full of antioxidant rich super foods, these energy bites are sure to keep you full and energized for the marathon of nursing in the early postpartum days.

Three energy balls on a plate

Recipe:

3 ounces organic baking dates (or six pitted dates boiled and pureed)

1 can (14 oz) organic low-sodium chickpeas, drained, rinsed and dried

1/2 cup organic almond butter

1/4 cup organic chia seeds

1 - 2 tablespoons organic flaxseed oil

1/2 - 1 cup organic shredded coconut

Directions:

Blend the dates, chickpeas, almond butter, chia seeds and flaxseed oil (start with 1 tablespoon and add more if needed) in a food processor until creamy (you may need to stop and stir the mixture a few times until the desired consistency is reached). Shape into 1 - 2 inch balls and roll in the shredded coconut. Place on a parchment lined baking sheet and place in the freezer for thirty minutes. Remove and store in an airtight container in the fridge or keep in the freezer until ready to eat.