Baked Oatmeal Cups

August 13, 2015

This recipe falls in the category of breastfeeding friendly and eat in the car on the way to work. 

Both of which have major importance to me. During the school year all breakfast is consumed in the car, and from the last week of trying to eat a backed sweet potato and fried eggs in the car I can promise you these are easier to consume. 

Oatmeal is also a big help in milk supply. 

I had nixed oatmeal the entire summer during Whole30 and did fine.

Absolutely fine in fact.

However the stress of the first week at work, pumping again, and sending the baby to a sitter when all I wanted to do was stay home caused me to see a big dip in my pumping output.

So this past weekend I baked up a batch of these again and chomped away while also guzzling Powerade to help boost my supply. (I'm holding off on the fenugreek until Tuesday if I haven't seen a big boost.)

I'm thinking it's already worked though because the child wasn't entirely emptying my breasts, they still felt firm after nursing. Which is good for pumping. I can't stand leaking all over creation but I certainly don't want to send him off without enough food.

I lived on these dreamy cups the entire month of May when I returned from maternity leave and had excellent pumping output the entire month. They are just sweet enough and have a great cinnamon taste. If you wanted to add toppings you definitely could, I just love the simple cinnamon flavor.

Baked Oatmeal Cups

Makes 12 Oatmeal Cups
2 eggs
1/4 cup melted ghee (or butter)
1 cup coconut palm sugar
1/2 cup apple sauce
1 1/2 cup almond milk (cashew or coconut works too)
2 tsp vanilla
1/2 tsp salt
1 tbsp cinnamon
3 cups of old fashioned rolled oats
2 tsp baking powder

Preheat over to 350. Line muffin tin with wrappers. In a large bowl whisk together eggs, ghee, and sugar. Add in applesauce, milk, vanilla, salt, and cinnamon. Whisk to combine and then add remaining ingredients. Fill muffin cups with oatmeal mixture. Bake for 30 minutes. Let cool slightly before eating. 

These freeze well, I ate what I wanted this weekend and popped the rest in our deep freezer to get one for breakfast when I wanted it!