We love this option because it’s a warm breakfast made ahead in the slow cooker overnight. It’s hearty but also mild if you’re still dealing with first-trimester nausea. Gerda Endemann, our senior director of science and research, says: “For this recipe, find an almond milk with calcium. Growing and feeding a baby takes a lot of calcium, and you don’t want it to come from your bones. (You’ll also get calcium from the greens and beans in these recipes—dairy products aren’t the only good foods for bone health.) The porridge is made into a true superfood, though, by its chia and flax seeds, which are rich in protein, fiber, calcium, iron, and an omega-3 fatty acid. Your body can turn the plant omega-3 into DHA and EPA of fish-oil fame.”
1. Combine the rice, almond milk, honey, salt, vanilla bean powder, and 2 cups water in a slow cooker. Set to low and cook for 8 hours.
2. Check the rice after 8 hours. It will look too thin, but don’t worry. Vigorously stir the porridge for a few minutes to help break up the rice, releasing the starches, which will thicken it. Then add the chia and flax seeds and continue to stir—the chia seeds will also help thicken the porridge. Spoon into bowls and top with the bananas, walnuts, and a sprinkle of cinnamon.
Originally featured in Veggie-Packed Meatball Subs, Curry Noodle Soup, and More Nutritious Pregnancy Foods