I’ve never been a “hot oatmeal in the morning” kind of girl. Maybe its because I’ve always lived in warm places (except for our short stint in Rhode Island), but regardless it’s never been my thing…until I became a breastfeeding momma.
Oats are famous for boosting your milk supply, and I’ve always needed the help. So while I guess you could say that this recipe was born of necessity, it has become a beloved breakfast staple because of pure enjoyment (it is so delicious). As an added benefit, the coconut oil is another incredibly awesome ingredient for breastfeeding mommas as well. Plus, it only takes about 2-3 minutes to make, which is pretty great when you have a toddler clinging to your leg and a baby demanding your immediate attention (which is all of the time, am I right?). Here is my recipe for perfect, rich, creamy coconut oatmeal:
Ingredients & Cooking Instructions
1/2 Cup Whole Rolled Oats
1/2 Cup Water
1 TSP Vanilla Extract
1 TBSP Organic Raw Coconut Oil
2 TBSP Coconut Sugar
1 TBSP Half & Half
1/4 TSP Cinnamon
Optional: Toasted Coconut // Chopped Pecans (as desired)
1) Combine oats, water, vanilla, and cinnamon in a bowl and microwave for 1 minute and 30 seconds // OR combine in small pot and cook on low heat until it reaches your desired consistancy
2) Once cooked, stir in the coconut oil followed by the half and half and coconut sugar.
3) Add toasted coconut and pecans on top (if desired).
That’s it! Besides tasting amazing, this perfect summer oatmeal recipe should keep you satisfied for hours and producing milk like champ (it does for me). Give it a try and let me know what you think!