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Oatmeal Bake Recipe for Breastfeeding

My good friend Tracie, who has been a bit of a mentor through this whole having-a-baby-thing, gave me some good advice as to how to get and keep my breast milk flowing. One of the tricks is to eat oatmeal. She recommended this recipe by The Dairy and Soy-Free Mom but I have tweaked it because I am not dairy or soy-free! Plus, I doubled the recipe to have enough to eat for an entire week! Here it is:

Oatmeal Bake Recipe:

Prep time: 10 min. (the night before)
Bake time: 35 min. (the next morning)

Ingredients in order of use:
1/2 c. canola oil
1/2 c. apple sauce
1 c. sugar
4 eggs
2 c. milk
1 tsp. salt
2 T baking powder
6 c. quick cooking oats
1 c. fresh or frozen fruit of your choice {blueberries, raspberries, peaches, etc.}
1 apple, grated {no need to peel}
1/2 c. nuts {we used walnuts}
1-2 generous dashes cinnamon

Mix the oil, applesauce and sugar in a bowl. Then add the eggs, milk, salt, and baking powder, and mix well. Add the oats then the fruit and grated apple and mix together. You can add nuts also if you’d like. Pour into a 13 x 9 x 3 pyrex pan. Add the generous dashes of cinnamon over the top, cover and refrigerate overnight. In the morning, preheat the oven to 350 degrees. Bake the oatmeal, uncovered for ~35 min, or until it’s slightly brown around the edges and soft/firm to the touch in the center.

You can eat it cold or heat it up and/or add milk. I love it warmed up for 2 mins in the microwave and with milk. My favorite fruit to use so far is peaches. We have tried mixed fruit, blueberries, strawberries, mango and peaches are still my favorite. Sometimes we omit the grated apple and just add more applesauce and you can’t really tell a difference.

This one is shown with a frozen fruit medley of strawberries, blueberries and mango:

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It’s DELISH! I hope you enjoy it as much as I do!