Postpartum Recipe | Oats & Chia Congee

N O U R I S H • Oats are great to help boost lactation while chia seeds are rich in minerals, omega 3, antioxidants and fibre. This is a great meal of Mama and also the whole family. They cab also be frozen in small portions then warmed up whenever required.


  • 2 cups rolled oats
  • 1 1⁄2 cup steel-cut oats
  • 1 inch knob of fresh ginger,
  • peeled and halved
  • pinch of sea salt
  • 1⁄4 cup chia seeds
  • 1⁄2 cup quinoa flakes (optional; add another 1⁄2 cup/120 ml water if using)

For the toppings:

  • 1 cup milk (substitute for cream, coconut milk or nut milk of your choice)
  • 2 tbsp coconut oil or butter
  • Fresh or frozen fruit or berries, for serving (optional)
  • Chopped almonds or other nuts, for serving (optional)


1. In a medium pot, bring 1L of water to a boil over medium-high heat.

2. Add the rolled and steel-cut oats, the ginger, and salt. Reduce the heat to medium and cook for 10 minutes, then reduce the heat to low and simmer for another 15 minutes, slowly add chia seeds and quinoa flakes. Feel free to add more water if needed, keeping an eye on the pot so it doesn’t boil over and stir occasionally.

3. Once the grains are soft and creamy, and most of the liquid is absorbed, remove the saucepan from heat.

4. When you are ready to eat, serve warm with your desired toppings.

Storing tips:

Allow the congee to fully cool down. Spray muffin tins with cooking spray and portion the congee into 1⁄2 cup servings in the cups of the muffin tin. Freeze for 4 to 5 hours, or until firm. Once firm, transfer the portions into a zip lock bag. When you are ready to eat, add one or two portions to a saucepan with a splash of milk or water and reheat over low heat for 3 to 4 minutes, uncovered.

Source: Heng Ou

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