Postpartum Gingerbread Porridge

Iron-Rich • Gut-Loving • Hormone & Milk Supply Supportive

This deeply nourishing porridge combines fiber-rich oats, protein-packed quinoa, warming spices, and natural sweeteners like molasses and date nectar. It’s designed to balance blood sugar, replenish postpartum iron stores, and gently support milk supply…all in a creamy, comforting bowl.

Ingredients(Serves 2-3)

• ½ cup steel cut oats

• ½ cup quinoa

• 3 cups water

• 1 cup plant milk

• 2 tbsp molasses

• 2 tbsp date nectar

• 1 tsp ginger powder

• 1 tsp cinnamon

• ½ tsp cardamom

• ¼ tsp ground cloves

• Sprinkle black pepper

• ½ tsp vanilla extract

• For serving:

• 1 tbsp ground flaxseed

• ¼ cup coconut flakes or nuts

• ½ tsp ghee

• Raisins, dates, or trail mix

Instructions

• Combine all base ingredients (oats, quinoa, water, molasses, date nectar, ginger, cinnamon, cardamom, cloves, black pepper, vanilla) directly in your Instant Pot.

• Secure lid and cook:

  • 5–7 minutes for a more textured porridge

  • 15–20 minutes for a softer, creamier porridge

• Let pressure naturally release for 5 minutes, then stir well.

• To serve: Stir in plant milk, flaxseed, ghee, and top with coconut flakes, nuts, raisins, or dates for extra nourishment.

Notes

Ingredient Benefits:

• Steel cut oats & quinoa = Stable energy, fiber for digestion, quinoa adds protein & iron.

• Molasses & date nectar = Gentle natural sweeteners rich in iron, ideal for replenishing postpartum stores.

• Spices = Cinnamon, ginger, cardamom, cloves reduce inflammation, soothe digestion, support hormone balance.

• Flaxseed & ghee = Encourage healthy milk supply, soothe digestion, nourish tissues.

Serving Suggestions:

• Try with a swirl of almond butter or coconut yogurt for extra creaminess.

• Add sliced bananas or warm berries for a skin-boosting antioxidant hit.

• Great paired with your rose milk steamer for a full postpartum healing meal.

Storage Tips:

• Fridge: Store in sealed glass container for up to 4 days.

• Reheat: Add a splash of plant milk and warm gently on the stove.

• Freezer: Portion into silicone muffin trays, freeze, then store in bags for quick single-servings (lasts up to 2 months).