Description
A balanced breakfast bowl with fiber-rich rolled oats, poached eggs, and creamy avocado for sustained energy. Ideal for managing blood sugar during pregnancy with no added sugars or processed ingredients.
Ingredients
1/2 cup rolled oats
1 cup unsweetened almond milk (or unsweetened soy milk/water)
1 tablespoon chia seeds
1/2 teaspoon cinnamon
2 large eggs
1 avocado, sliced
Optional: fresh berries or unsalted nuts for topping
Instructions
Bring almond milk to a boil in a small pot
Stir in rolled oats and chia seeds, then add cinnamon
Reduce heat to low and simmer 5 minutes until oats are tender
Poach eggs in a separate pan or boil gently for 6-7 minutes
Divide cooked oats into two bowls
Top each with 1 poached egg and avocado slices
Sprinkle additional cinnamon if desired
Notes
Use old-fashioned steel-cut oats for better glycemic control
Add a handful of spinach to boost iron content
Store leftovers in an airtight container for up to 24 hours
Reheat gently to preserve texture
- Prep Time: 10
- Cook Time: 15
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 180mg