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dinner
Savory Oatmeal with Spinach and Egg
PostpartumAmericanEasyServes 215 min
A warm, comforting bowl of quick oats cooked in broth, stirred with fresh spinach, and topped with a fully cooked egg.
This dish is specifically designed for the very early days of recovery when energy is low but nutritional needs are high. Oats are a traditional food for nursing mothers, providing complex carbohydrates and fiber for sustained energy and milk supply, while also aiding early digestion. The addition of spinach offers iron to help rebuild blood volume, and a gentle, fully cooked egg provides essential protein for tissue repair without being heavy on the stomach.
View Nutrition Facts
One serving≈360 kcal · 19 g protein
Calories360 kcal
Protein19 g
Carbs31 g · 1.4g sugar
Fat18 g · 5.2g sat
Fiber4.9 g
Sodium1,817 mg
Folate98 mcg DFE
Iron3.7 mg
Calcium256 mg
Choline175 mg
Iodine107 mcg
Vitamin D44 IU
Vitamin B120.7 mcg
DHA + EPA19 mg
Zinc2.8 mg
from its ingredients
Ingredients
1 cup rolled oats
2 cups chicken broth
2 cups baby spinach, roughly chopped
2 eggs
1 oz grated parmesan cheese
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Method
- 1In a small saucepan, bring the chicken broth to a gentle simmer over medium heat.
- 2Stir in the rolled oats, salt, and black pepper. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are creamy and mostly cooked.
- 3Stir the chopped spinach and grated parmesan cheese into the oats until the spinach is wilted and the cheese is melted. Remove from heat and cover to keep warm.
- 4While the oats finish cooking, heat the olive oil in a small non-stick skillet over medium heat. Crack the eggs into the pan and cook to your preference (a fully cooked yolk is recommended for early postpartum recovery).
- 5Divide the savory oats between two bowls and top each with a cooked egg. Serve warm.
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