By Sue Bedford (MSc Nutritional Therapy)
Start the day in a good way with these lovely warm breakfast baked oats with fresh figs.
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).
Fresh Figs are loaded with minerals such as zinc, manganese, calcium, magnesium and vitamin B6 – all of which play an important role in supporting reproductive health. Figs also contain a lot of iron, which are important for healthy eggs and ovulation. Fully ripened figs as well as dried figs are packed with antioxidants. Figs contain a good amount of fibre so are helpful in weight loss and weight management programs and they are great for a snack too as they help people to feel full. In relation to male fertility, figs have been shown to increase the motility and number of sperm.
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
4 fresh figs, halved
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 (except for the fresh figs) and transfer to small ramekins. Bake in the oven for around 30 minutes or until turning golden brown. Halve the figs and enjoy with your cinnamon spice baked oats.
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