by Carrie Saum
I am SO DONE WITH COOKING.
But guess what? We all need to eat. Every last one of us. Feeling done almost never equates to being done, though, so the only answer is to make food as infrequently as possible and probably make a double batch of whatever it is.
If you are dealing with multiple stressors, I get it. I am, too. Feeding people is one of the major ones, and if you have a tiny babe who needs all of your milk (and then some), this baked berry oatmeal crumble might be for you. In fact, it might be for ONLY you because, as it turns out, taking care of yourself is super important. Fueling your body to feed your baby is a high priority.
What I love about this crumble is that it is easy to make, and stores really well. It’s also fairly inexpensive with plenty of wholesome ingredients. It makes my house smell AHHHMAZING, which is kind of a pay off for cooking. Plus, breakfast is taken care of for several days, which means more time to snuggle that wee babe and enjoy the season.
Ingredients for Base:
- 3 cups frozen berries of your choice (I like raspberries and blueberries)
- 2 eggs*
- 2 cups old fashioned oats
- 1/2 cup flour (I use King Arthur’s gluten-free blend)
- 2 Tablespoons honey or sugar
- 1 teaspoon cinnamon
- 1 tsp baking powder
- 1 cup milk of choice
- *2 Tbsp apple cider vinegar and 2 Tbsp ground flax seed, combined in small dish (if not using eggs)
- 1/2 cup butter, softened
- 1 cup loosely packed brown sugar (or 1 cup erythritol plus a Tbsp of molasses if you don’t eat sugar.)
- 1 cup quick oats
- 1/3 cup flour (or gluten free flour blend)
- 1/2 teaspoon cinnamon, or allspice if you’re feeling fancy
- Mix berries, eggs (or egg replacement), sugar, cinnamon, baking soda, and flour in a large bowl.
- Add milk, and stir briskly. Pour mixture into a greased 8-inch square baking dish.
- In a separate dish: Combine butter, brown sugar, quick oats, flour and cinnamon in a medium sized bowl until crumbled and mixed well. Sprinkle over top of base.
- Bake for 45 minutes at 350 degress until bubbly and browned. Eat immediately.
This is an easy, delicious, make-you-unhate-your-kitchen piece of heaven.
I’m not telling you to eat ice cream on top of this, friends.
I’m also NOT telling you to not eat ice cream on top of this. Take that as you will.
*Note: It’s important to point out that most women aren’t going to need to eat food with the intention of upping their milk supply, if everything is working the way it is supposed to, your baby will know how to up your supply just fine themselves. Skin-to-skin and feeding on demand are the best ways to increase breastmilk supply to meet your baby’s needs. (Concerned you have low supply? Read this to help figure out if it is something you need to be concerned about.) For those women, galactalogues just happen and they don’t need to think about it. But some women, like me, do need a boost. As a mom who ended up exclusively pumping and indeed having low supply such that I ended up on medication solely to increase my milk production, I know what it’s like to look for anything, anything at all that would help my body make even just a little more milk to help feed my baby. With the support of my health care providers, we tried everything. It becomes “I will eat all the cookies, I will drink all the shakes, I will eat all the parfaits!” if it even just makes me feel like I’m doing something to address the low supply struggle, it is worth it.
Carrie Saum brings a passion for wellness and over a decade of experience in health care to her clients. A certified Ayurvedic Wellness Counselor (AWC) from the Kerala Ayurveda Academy, she empowers individuals and families to achieve health and balance through time-honored practices and health knowledge. Carrie has extensive first-hand experience in vast array of medical and service fields.
With background in paramedic medicine, Carrie spent ten years serving in the non-profit sector managing organizations, programs, and orchestrating resources to meet health needs of people across the United States and abroad in countries such as Guatemala, Mexico, Kenya, and Zambia. As an AWC, Carrie currently coaches her clients and their families about topics including nutrition, weight loss, and stress management. In addition to her work as a wellness counselor, Carrie is a passionate “foodie” and the voice behind OurStableTable.com. She lives in Portland, Oregon with her husband and young son.