Breastfeeding Friendly Cinnamon-Walnut Baked Plums with Almonds
Warm, jammy plums topped with a golden, spiced nut crust — this dessert (or honestly, breakfast) feels indulgent while being built entirely from wholesome, nourishing ingredients. Plums bring natural sweetness and a good dose of vitamin C and fiber, while walnuts and almonds add healthy fats and protein that are genuinely useful when your body is working hard to produce milk. The coconut oil, maple syrup, cinnamon, and ginger keep everything fragrant and lightly sweet without relying on refined sugars or anything that might give you pause while nursing. What makes this recipe so satisfying is how the nut topping caramelizes in the oven, turning crunchy and aromatic while the plum flesh softens and releases its juices underneath. A final drizzle of honey pulls it all together into something that feels like a proper treat. It comes together in one baking dish with minimal prep, which is exactly the kind of recipe you need when time and energy are at a premium.
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Learn more →Ingredients
4 servings
For the plums
- 4 ripe but firm plums, halved and pitted
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
For the topping
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw almonds, roughly chopped
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp coconut oil, melted
- 1 pinch fine sea salt
For serving
- 1–2 tsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish, fitting them snugly so they hold their shape.
- 2
Stir together the 1 tbsp melted coconut oil, 1 tbsp maple syrup, and 1/2 tsp ground cinnamon in a small bowl, then brush or spoon the mixture evenly over the cut faces of the plums.
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