Green Oatmeal with Figs, Yogurt, and Pistachio

How my symptoms showed up

• POTS: morning lightheadedness and fatigue, worse before eating

• Migraine: low-grade head pressure without nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or active skin involvement

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Warm carbs in the morning reduced symptoms
Lupus	Safe	No inflammatory triggers
Vestibular migraine	Generally safe	Mild sweetness, no sharp sensory input

Ingredients (1 serving)

For the oatmeal

• ½ cup rolled oats

• 1 cup water or milk (or a mix)

• Pinch of salt

• Optional: small handful spinach or matcha (for the green base)

For the toppings

• 2–3 fresh figs, halved or quartered

• Plain yogurt (Greek or regular)

• 1–2 tbsp chopped pistachios

• Optional: sesame seeds or dried rose petals

• Optional drizzle of honey or olive oil

How I made it

1. Cook the oats: In a small pot, combine oats, liquid, salt, and spinach or matcha if using. Bring to a gentle simmer over medium heat. Stir frequently and cook 5–7 minutes until thick and creamy. Lower heat as needed to prevent sticking.

2. Prep the figs: While the oats cook, slice figs lengthwise. If they’re very firm, warm them briefly in a dry pan over low heat for 1–2 minutes to soften slightly.

3. Assemble the bowl: Spoon oatmeal into a bowl and smooth the surface. Add a dollop of yogurt in the center.

4. Finish: Arrange figs on top. Sprinkle pistachios and any optional toppings. Add a light drizzle of honey or olive oil if needed.