Breastfeeding Friendly Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping — this fruit crisp is the kind of dessert that feels indulgent but is built entirely from wholesome, nourishing ingredients. Ripe plums bring natural sweetness along with vitamins C and K, while rolled oats and walnuts add fiber and healthy fats that are genuinely supportive during the postpartum period. Walnuts in particular are a standout here, celebrated for their omega-3 content, which many nursing parents are actively trying to work more of into their daily eating. Maple syrup keeps things naturally sweetened, arrowroot starch helps the filling set into a luscious, glossy texture, and coconut oil gives the topping that satisfying crunch without any dairy. The warm cinnamon and ginger running through both the filling and the topping make every bite feel cozy and deeply satisfying — the kind of thing you'll want a second scoop of. It comes together in one baking dish with minimal prep, which is exactly the kind of low-effort, high-reward cooking that makes sense when your hands and hours are already spoken for.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs ripe plums (about 8 medium), pitted and cut into ¾-inch wedges
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
For the topping
- 1 cup old-fashioned rolled oats
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the plum wedges with 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, and ground ginger until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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