Sydney Bliss is an ayurvedic postpartum doula, mothers' chef, women's yoga therapist, and the founder of Milky Oat postpartum meal delivery. Milky Oat looks to nature for all of their culinary offerings to support the sacred postpartum window. Providing nourishment that is carefully curated for replenishing the body after birth in partnership with local, sustainable, and organic farmers, Milky Oat focuses on a delicious and comforting transition into motherhood, striving to reverently reciprocate the generosity of the ultimate feminine form: Mother Earth.
The following recipe is an exclusive look at the Postpartum Bodies Recipe Zine from Milky Oat's upcoming postpartum planning course, Postpartum Bodies, launching later this year. Inside this digital zine are 40 of their customer-favorite recipes.
Raw Cinni-Minis
makes 12
Sprouted oats mixed with cinnamon and dates create a nourishing and delicious snack that supports lactation. Sprouted oats are rich in fiber and essential nutrients like iron and B vitamins, which help boost milk production and provide sustained energy for new mothers. Cinnamon adds a warming spice that enhances circulation, while dates offer natural sweetness and are packed with minerals like potassium and magnesium, which aid in replenishing the body.
INGREDIENTS
Dough:
- 1 cup gluten-free rolled oats
- Pinch of sea salt
- 3/4 cup medjool dates, pitted
- 1/2 cup almond butter
Filling:
- 1 cup medjool dates, pitted
- 1 Tbsp coconut oil or ghee
- 1 ½ Tbsp cinnamon
- 1 tsp vanilla
DIRECTIONS
- Add the oats and sea salt to a food processor and blend until they form a flour-like consistency.
- Add the dates to the food processor and blend for 30 seconds, or until the dates are finely chopped.
- Add the almond butter to the food processor and blend until a dough forms. If needed, scrape down the sides of the food processor and blend again to ensure everything is well combined. The dough should be sticky.
- Remove the dough from the food processor and shape it into a ball. Place the dough in the refrigerator to chill.
- In the same food processor (no need to wash it), add the pitted dates, coconut oil or ghee, cinnamon, sea salt, vanilla, and 1/2 Tbsp of water (start with the lesser amount).
- Blend the ingredients into a paste, adding water to thin, if needed.
- Retrieve the cinnamon roll dough from the refrigerator and place it on a clean surface. Slice a piece of parchment in half widthwise, and roll out the dough evenly to cover the entire surface between the halves
- Spread the cinnamon filling evenly over the dough using a spatula.
- Starting from the bottom of the long side, carefully roll up the cinnamon roll, peeling the parchment paper away from the dough as you go.
- Place the rolled cinnamon roll in the freezer for 30 minutes to firm up.
- After 30 minutes, remove the cinnamon roll from the freezer and slice it into 12 rolls, each about 3/4-inch thick. It’s recommended to use a sharp, warm knife for cleaner cuts.
Find Milky Oat on Instagram here.
Find Sydney Bliss on Instagram here.
