Can I let you in on a little secret? I have baby fever like WHOA.
I don’t know if it’s Shea’s first birthday that is less than 30 days away (I will need tissue and lots of it to get through that day, people!)…
…or my recent 30th birthday…
…or the fact that I love being a mom more than anything in this world (eeeeeeeeeeven donuts!), but yeah…I’m ready for another baby. I was ready, like, yesterday.
I know my chances of conceiving again are greatest if I’m mentally, emotionally, and most importantly, physically prepared (you can read our journey with infertility and conception here). I’ve recently started to scale back my calories (now that I’m done breastfeeding – yep, I need tissues for that, as well) in an effort to lose weight and improve fertility. I’m accustomed to those nursing calories that are so vital to breastfeeding and so enjoyable to partake.
It hasn’t been easy, but I do appreciate resources like My Fitness Pal that offers up a fabulous free app for tracking nutritional goals. As I just shared on my Facebook page, I’ve actually started entering nutrition information for recipes posted on Prevention RD to the My Fitness Pal app/site, so woo! You, too, can accurately and easily track calories for your favorite recipes. You’re so very welcome! 😀
While skimming back on calories has been challenging, I find it to be much easier with a substantial breakfast each day. I need a few hundred calories, and lots of fiber and/or protein. I’m a breakfast lover and things like fruit and oats excite me.
And not only do they excite me, but I promise that if you reheat a giant piece of this baked oatmeal at work and your coworkers get a hint of the lemony and slightly sweet scent, they’ll be jealous beyond words. While the oatmeal is certainly enough to share, you’re unlikely to do so because one GIANT serving of this recipe is a very respectable 365 calories (and it goes without saying that it’s delicious, right?). Love it!
- 2 large eggs
- ¼ cup honey
- 1 Meyer lemon, zested and juiced
- 1½ tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
- 1½ cups unsweetened almond milk
- 3 cups rolled oats
- 1½ cups fresh or frozen blueberries
- Preheat oven to 350 degrees F and mist an 8x8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, gently whisk the eggs. Add the honey, lemon juice and zest, vanilla, baking powder and salt; whisk well. Add the almond milk and mix. Add the oats and blueberries; mix and transfer to the prepared baking disk.
- Bake the oatmeal for 40-50 minutes or until set and top is beginning to brown. You may opt to prepare the oats at day or two ahead of time and bake in the morning.