I started making this recipe to satisfy my sweet tooth while I was pregnant. Little did I know that it also turned out to be a great lactation enhancing meal! Oats support and increase milk production while the coconut oil in the recipe will enhance the quality and fattiness of the milk. The fat in the milk is important because it contains lauric acid which has potent antiviral, antibacterial, and parasiticidal (kills parasites) properties that support the immune system. Check it out, try it out, and let me know what you think:)
Preheat the oven to 350 degrees F.
Lightly grease a 2-quart baking dish or 8-inch square baking pan with organic virgin cold pressed unrefined coconut oil.
2 teaspoons organic virgin cold pressed unrefined coconut oil
1 1/4 cups old-fashioned rolled oats
3 tablespoons organic honey
1 teaspoon pink himalayan salt
1 2/3 cups plain unsweetened almond milk
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Make oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir.
1/3 cup slivered almonds
1/3 cup old-fashioned rolled oats
1/3 cup organic honey
2 tablespoons organic cold-pressed unrefined coconut oil, melted
1 tablespoon coconut flour
1/8 teaspoon ground cinnamon
Pink Himalayan salt
1 1/2 cups of fruit (I love blueberries, cherries, peaches – whatever is in season!)
Two-percent Greek yogurt or low-fat milk, for serving, optional
Make Topping: Stir together the almonds, oats, honey, coconut oil, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle toppings. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with yogurt or some almond milk if you would like.