Okay, you all probably think the only thing I make these days is oatmeal based…
Truthfully, oats have been a great shelf-stable grain option to use during COVID-19 Quarantine, and now with the Easter holiday I usually get the urge to use carrots in every which way. So, I thought, what better way to use up some fresh carrots than shredding them into a healthy breakfast dish!
I also felt pulled to whip up this recipe after an Instagram followed asked for healthy oatmeal recipes to help balance her blood sugars for gestational diabetes. At first, I was so happy and encouraged to see this request. A mama with GD feeling empowered to eat oatmeal? Heck yes! After all, even though oats are a carbohydrate food, you CAN eat them during your pregnancy; however, I do like to share some tips and tricks for making an oatmeal that can truly make a difference for your blood sugar control.
When making an oatmeal that is blood-sugar friendly, I recommend:
Checking the portion size. Typically, a 1/2 cup of dried oats is a serving size, and that is equal to about 27 grams of carbohydrate. I see most women with GD have better post-meal glucose readings when they stick with 30-45 grams of carbs per meal, so a 1/2 cup of oats, plus maybe some added fresh or dried fruit, is a good start for a single portion.
Adding protein. There are so many ways you can do this! My oatmeal bake contains eggs, some collagen peptides, and is topped with walnuts, but you can also top your square with some plain Greek yogurt or a drizzle of sunflower seed butter.
Know when YOUR blood sugars are best able to tolerate carbohydrates. For some women, their post-breakfast blood sugars are high when carbs are included, and so an oatmeal bake might not be the best choice. Instead, this dish could be enjoyed as a “breakfast for lunch” option, or a smaller square can be heated for a little snack later in the day when your insulin sensitivity might be higher.
This recipe is an excellent meal prep, even when working from home, and is something you can feel good about eating for your blood sugars and baby.
2 cups rolled, old-fashioned oats
1 1/4 cups grated carrots
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking powder
pinch of salt
1 1/2 cups unsweetened almond milk
1 scoop collagen peptides (optional)
1/2 cup raisins
1/2 cup chopped walnuts
Preheat the oven to 350 degrees and grease a 8×8 baking dish with butter or oil of choice.
In a large mixing bowl, combine with oats, carrots, cinnamon, nutmeg, ginger, baking powder, and salt. Stir to combine.
Add the eggs, almond milk, collagen, and raisins to the dry ingredients and mix everything together. Pour mixture into the baking dish and sprinkle the top with the walnuts.
Bake uncovered for 25-30 minutes until it appears set and golden brown. Remove, let cool, and cut into 4 equal portions. Store in an airtight container in the fridge for up to 5 days. To freeze, let cool completely, then wrap individual squares in foil or lay flat in silicone food storage bags and freeze.