6 Delicious fertility breakfast recipes (2024)

People say morning is the most important time of the day. Because how you start your day can often tell you what kind of day you are going to have.

Starting your morning with a delicious and nutritious breakfast can be simple, and the profound effect it gives you for the rest of your day is often overlooked.

If you are trying for a baby, these are some ideas of easy healthy breakfast recipes that are full of vitamins and antioxidants, which can be very beneficial for your fertility journey.

Berry Beet Smoothie Bowl

Ingredients:

1 Beet (medium, peeled and diced)

1 cup of Frozen Mango

1 cup of Frozen Raspberries

1 tbsp of Pitted Dates

1 tsp Schisandra Berry Powder or Acai powder

1 cup of Unsweetened Almond Milk

Directions:

1. In your blender or food processor, combine the beet, frozen mango, frozen raspberries, dates, schisandra berry powder and milk. Blend until smooth and thick.
2. Transfer to a bowl and add toppings. Topping ideas include blueberries, raspberries, mango, chia seeds, bee pollen, or shredded coconut. Enjoy!

Raspberry Chia Protein Pudding

Ingredients:

¼ cup of chia seeds

1 cup of unsweetened almond milk or coconut milk

¼ cup of vanilla protein powder

¾ cup of raspberries (divided)

2 tbsps of unsweetened coconut flakes

A drizzle of maple syrup or honey (optional)

Directions:

1. In a large bowl, combine the chia seeds with the almond milk and the protein powder. Whisk well, making sure all the seeds are incorporated.
2. Refrigerate for at least 20 minutes or overnight to thicken.
3. In a small bowl, mash half the raspberries with a fork. Top the chia pudding with the mashed raspberries, remaining raspberries and coconut flakes. Serve and enjoy!

Cinnamon Pear Oatmeal

Ingredients:

½ sliced pear

⅛ tsp of cinnamon powder

½ cup of rolled oats

1 cup of water

2 tbsps of pecans (roughly chopped) or pumpkin seeds

1 tbsp of almond butter (optional)

A splash of oat milk (optional)

A drizzle of maple syrup (optional)

Directions:

1. Heat a small non-stick pan over medium heat. Once warm, add the pear and cinnamon. Cook, stirring often until softened and cooked through, about 5-7 minutes.
2. Remove the pears and set aside
3. Meanwhile, add the oats and water to a small saucepan and cook over medium heat, stirring often until gently boiling. Reduce the heat and simmer until cooked through, about 5 to 7 minutes.
4. Add the oats to a bowl and top with pears. Add the pecans and almond butter, if using.
5. Add a splash of oat milk and a drizzle of maple syrup to add more flavours. Enjoy!

Orange Immunity Booster Smoothie

Ingredients:

1 cup of pureed pumpkin (or steamed sweet potato)

1 banana (frozen)

½ tsp of turmeric

¼ tsp of cinnamon powder

1 ½ tsps of ginger

1 tbsp ground flax seed

¾ cup of unsweetened almond milk

2 navel orange (peeled and sectioned)

1 tbsp of maple syrup

Directions:

1. Place all ingredients into your blender and blend very well until creamy.
2. Pour into glasses and enjoy!

Cinnamon Oatmeal Pancakes

Ingredients:

3 cups of rolled oats

1 tsp of baking powder

1 tbsp of cinnamon powder

1 egg

1 ½ cups of unsweetened almond milk

2 tbsps of coconut oil (dividied)

¼ cup of pomegranate seeds

⅓ cup of raspberries

¼ cup of pumpkin seeds

Direction:

1. In a food processor, process the rolled oats until it creates a flour-like consistency. Add the baking powder and cinnamon and pulse to combine.
2. Add the egg, almond milk and half of the coconut oil to the oat mixture and process until well combined.
3. Add the remaining coconut oil to a large skillet and place over medium heat. Once hot, pour the batter into the skillet to form one pancake about 3-inches wide.
4. Once small holes begin to appear in the surface of the pancake, flip over. Cook each side for approximately 3 to 4 minutes. Repeat until the batter is finished.
5. Top the pancakes with pomegranate seeds, raspberries and pumpkin seeds. Enjoy!

Savory Pesto Oatmeal Bowl

Ingredients:

2 eggs

2 cups of Kale leaves

½ cup of basil leaves

2 tbsps of sunflower seeds

1 clove of garlic

2 tbsps of extra virgin olive oil

1 lemon (juiced)

Sea salt & black pepper (to taste)

1 ½ cups of rolled oats

3 cups of vegetable broth

½ of sliced avocado

1 tbsp of chia seeds

Directions:

1. Hard boil the eggs then put them in a bowl of ice water to cool.
2. Make the pesto by combining the kale, basil, sunflower seeds, garlic, olive oil, lemon juice, salt and pepper in a food processor. Process until smooth, and set aside.
3. In a small saucepan, combine the oats and vegetable broth. Place on high heat and bring to a boil. Once boiling, reduce to a simmer. Stir and cook until thickened. (Note: If your broth is low sodium, add extra salt to the oats to taste)
4. Divide the oatmeal between bowls and top with avocado and pesto.
5. Peel the eggs, slice in half and add them to the bowls. Sprinkle it with chia seeds. Enjoy!

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