Oatmeal HELP!!

JackieMarie1989jgw wrote: »

If you dont like oatmeal, you can get all these nutrients elsewhere! As far as the milk supply, I know some moms swear by it, but as a fellow breastfeeding mom I have never noticed a difference for me when I eat it. If you really want to get those oats for your supply though, try baking them into lactation cookies. Of course you have to watch your portions due to the sugar, but probably more palatable.
I just personally found what I ate didnt make a differance for milk supply as much as frequent feedings did. If your baby is gaining weight and peeing enough, you dont have a supply problem and you dont have to force feed yourself foods you hate!

^This.
After nursing for a total of 5 years (not one kid), the only thing (other than feeding more often) I have found to actually affect milk supply was beer. Non alcoholic beer is as good (or actually even better) than regular beer.

I love oatmeal and I love trying out new recipes. Pinterest is where I find all mine and I really enjoy the chocolate oatmeal. Who doesn't like healthy form of chocolate??

Adding light brown sugar is definitely the way to go!

Eat Cheerios.

I make oatmeal in my small rice cooker on weekends. I add dried cranberries, real butter and cinnamon plus a touch of honey. On a cold morning it tastes great. I also want to try adding some PB2 dried peanut butter to jazz it up.

Oatmeal rasin cookies.

Ingredients:

1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins
1/2 cup (64g) chopped toasted walnuts




Directions:

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

I love oatmeal and this scone recipe sounds delicious! I have found many recipes for oatmeal, both rolled oats and steel cut oats, on the internet. This has become a very east, make ahead staple for breakfast for me.

Wat is the calorie count for the oatmeal cookies? This recipe sounds as good ad the one on the Quaker oatmeal box which has become a standard in my family.

I blend a banana with some milk and vanilla essence, and then stir in some oats and throw in a handful of pecans and some blueberries before heating it up. The banana milkshake combo makes it so creamy and the fruit and nuts add texture and flavour and oh god I'm making myself hungry just talking about it.