When patients come to see me to help them get their bodies ready for making babies, there is always a huge emphasis on fertility nutrition.  Food, the daily medicine we put in our bodies, is one of the most important parts of healthy pregnancy.  How you eat before during and after you conceive will affect the health of both you and your baby.  You can read about this in detail in my latest article published on Elephant Journal here.

One of the most important nutritive minerals to consider when you’re making babies is iron.  Iron is vital in the process of DNA replication and in the process of how the egg matures right before ovulation. According to research, the chance of ovulatory infertility can be reduced by half in women who get enough iron.

Some excellent sources of iron can be found in organic red meat and poultry, free range/organic eggs, fish, leafy green veggies, tofu nuts, seeds (particularly pumpkin seeds) and oatmeal.

Breakfast is a really great time to pack in some extra nutrition, at the start of your day.  My maple sweetened granola has evolved over the years to become one of my favourite things to eat in the morning and it is packed with nutrition.  As a bonus, it doesn’t have the high levels of added sugar that your typical store bought granola contains.

Starting with organic oats as your base, you already have many benefits.  Oats are a great source of iron and are very helpful in calming the nervous system – both essential for making babies.  I also add pumpkin seeds (for the iron), raisins (for the copper) and almonds (for the calcium)

pumpkin seeds

Here is what you will need.

4cups organic oats (you can buy gluten free oats if your body prefers this)

1/4 cup spelt flour (or flour of your choice)

1/3cup almonds

1/3cup pumpkin seeds

1/2 cup raisins

1/2 cup sesame seeds

1/3 cup sunflower seeds

1/2cup maple syrup

1/3cup melted coconut oil or organic butter

—–

Here is what you’ll do

1. Preheat your oven to 325 degrees farenheit

2. Mix all dry ingredients together (except for the raisins – they go in after the granola is cooked)

3. Whisk oil and maple syrup together until consistent

4. Add wet to dry and mix throroughly

5. Spread onto a oiled baking sheet (or you can line it with parchment paper)

6. Bake for a total of 50-60 min, stirring your granola every 15 minutes to ensure even cooking.

7. After your granola has cooled, mix in the raisins.

8. Store in an airtight tin.  It can last for many weeks, but it is so yummy that you’re likely to finish it long before it expires!

9. Enjoy with home made almond milk, fresh fruit or applesauce (my favourite!)

Michelle Kapler
Michelle Kapler
When I’m not working, you can find me knitting socks, writing for my blog, eating oysters that my husband has lovingly shucked, creating and co-creating meals for loved ones or hanging out with my Herbal Medicine Textbooks and and a very specifically pulled espresso.
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