1 cup of steel cut oats (soaked overnight)
2 tablespoons of coconut oil
2 cups milk of choice (cows, goat, peptita mylk, hemp, coconut)
2 cups filtered water
Pinch of salt
1 - 2 teaspoons of cinnamon (ceylon preferred)
1/4 teaspoon of powdered ginger
1/8 teaspoon of cardamon
1 teaspoon of maple syrup OR honey
ADD BEFORE SERVING:
Good toppings (not necessarily all at once) Goji Berry, Minced Date, Fresh berries, Coconut Flakes Hemp Heart Seeds, Dark Chocolate Chips, Nut Butter.
Add the coconut oil (or butter or ghee) to a medium sized saucepan over medium heat. Once melted, add the oats and toast them for 2 - 4 minutes, stirring frequently. They are toasted when you start to smell a warm nutty popcorn like flavor and are a golden brown.
Add the milk and water to the pot followed by the cinnamon, ginger and cardamon.
Reduce heat to a simmer.
Cook for 20-30 minutes, stirring often to prevent oats from sticking to the bottom of the pot. Cook until you reach your favorite consistency - early in postpartum they should be very well cooked and as the weeks go on you can have more toothy oats it you prefer.
When ready to eat, throw on some of your favorite toppings!
INSTANT POT METHOD
When to eat: Anytime! Once baby is here this is a great, warming, and flexible food.
Fresh or Frozen: Yes to both! If freezing, split the oats into portions in glass containers (mason jars are great for this) and allow to cool before placing in the refrigerator. Oats may be reheated on the stovetop or in the microwave, and you may add additional liquid at this time to reach the correct consistency if they oats have thickened too much.
Modifications / Substitutions