I disappeared again! On Monday, Baby Something will be five months old. It was a busy, tiring, wonderful summer full of drool, pee, baby smiles, and eating things with one hand.
I was never a breakfast person; I’d eat something around 10am, but early morning food was never appealing. Let me tell you, breastfeeding steals all of your food and puts it into your boobs or something. GIVE ME ALL THE MORNING FOOD.
Oats are supposed to be good for milk production, and at the very least they’re filling and easy to zazz up so you don’t get bored. These crockpot oats reheat nicely throughout the week so you can quickly shove nutrition in your mouth and resume kissing that baby’s sweet toes.
Crockpot Steel-cut Oats
- 1.25C uncooked steel-cut oats
- 1C canned coconut milk
- 3C water
- Cinnamon stick
- Dash of vanilla extract
- Dash of salt
Combine in a crockpot. Cook on low. The bigger the crock the less time it needs to cook. Mine were done in 4.5 hours in my giant crockpot, but they can take up to 9 hours. You can put these on to cook overnight but make sure your crockpot is the right size first!
I serve these with more coconut milk, pumpkin seeds, cranberries, almonds, chia seeds, and honey.