We've been eating a lot of oatmeal over here. For a long time, it was one of the only things Logan would eat for breakfast. We've seen some massive changes in our kids' feeding since I returned from my S.O.S. Feeding Conference. Probably not only attributable to the conference, but also, I strongly suspect, to our having eliminated gluten and dairy from their diets.
We had them tested for food sensitivities over the holidays. Food sensitivities are different from food allergies, in that they do not cause a direct allergic reaction, such as hives, difficulty breathing, etc. Rather, they cause more subtle reactions, as they tend to be more related to the body's difficulty in breaking down certain foods.
The testing showed that Logan was extremely sensitive to gluten, dairy and, of all things, oranges. And Chloé tested extremely sensitive to dairy and oranges. Yay to the return of gluten in my diet, I thought. Since I am still breastfeeding Chloé, I have to follow the same diet as her. However, I am sad to report that within 3 days of me having eating one portion of gluten a day (with Chloé not yet having any), she began waking up between 1 - 3 am for the entire day and would scream and howl in pain for hours on end. Cut out the gluten and she's back to "normal".
The nutritionist who tested Chloé suggested that although she's not actually sensitive to gluten, she may just be having a hard time digesting it now, because her system is upset and damaged from her other intolerances. So we're back off of gluten yet again. But I did enjoy those three date muffins I got to eat ;)
Ok... so as I was saying... until recently, my kids would only (mostly) eat oatmeal for breakfast. And I was getting sick of the same old oatmeal every day. So I thought I would change it up a bit and stumbled upon this recipe here for coconut milk banana oatmeal. Um... **heaven** Those of you who read this blog regularly know that I have a thing for coconut milk.
Now, my kids didn't actually eat any of this. Heaven forbid - there were chunks in it from the bananas. But whatever. More for me ;)
Whip this together quickly one evening and you will wake up to a delicious-smelling house.
I tried making this with old-fashioned oats when I was at my sister's place, as they were out of steel-cut oats. I wouldn't recommend it. Did not work out.
I typically don't put sugar and butter in my oatmeal, but I do when I make this for a treat. I've never tried it without, so I can't compare. But it's darned delicious with!
2 medium bananas, sliced (approximately 2 C)
2 (14 oz.) cans light coconut milk
1/2 C water
1 C steel cut oats
2 tbsp. brown sugar
1 1/2 tbsp. butter, cut into 5-6 pieces, optional (I used coconut butter)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 tbsp. ground flax seed
2 tbsp. hemp seed
1/4 tsp. salt
optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter
1. Coat inside of a 3 1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Alternatively, place all ingredients into a bowl that fits inside your slow cooker and mix. Fill the slow cooker up to 1/2 - 2/3 the height of the slow cooker with hot water. Cover and cook on low for 7 hours.
2. Spoon into oatmeal bowls; add additional topping, if desired. Store leftovers in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 C milk or water. Microwave on high for 1 minute; Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time one hour.
For a gluten-free version, use gluten-free oats.
For a dairy-free version, use Earth balance or coconut butter
Makes 7 servings.
Difficulty level: easy
Taken from: http://www.theyummylife.com/Slow_Cooker_Banana_Coconut_Milk_Oatmeal