I just discovered my new favorite breakfast, steel cut oatmeal with vanilla almond milk. It is so good. The vanilla almond milk contributes so much sweetness that it almost tastes like dessert for breakfast. I didn’t realize how sweet it would be so I also added sugar in the raw, which I didn’t really need.

Almond milk is something I’m trying these days in an attempt to cut back on dairy.  We think dairy might make our little girlie’s tummy gassy/upset (but it could just be her immature digestive track and have nothing to do with dairy).  Regardless, I don’t mind cutting back a bit on dairy if it might make her feel better. 

Steel cut oats supposedly help with milk supply for breastfeeding. I don’t know how “real” that is but I’ve read it in multiple places. Either way, we all know oatmeal is filled with health benefits. The only downside is that steel cut oats take a while to make, I only made one serving but wish I would have made enough for the entire week.

Steel cut oats with vanilla almond milk and blueberries (one serving, recipe adapted from Quaker Oats)


1/4 cup steel cut oats
1 1/2 cups vanilla almond milk
Handful of blueberries
Sugar in the raw, optional


In a medium sauce pan, bring the milk to a boil, add the oats and reduce to a simmer, stirring occasionally for 25-30 minutes. Pour oats into a bowl and top with blueberries and sugar.