This post was written by Courtney Blake, a local Placenta Encapsulator, mother, student, and friend. Thank you so much for contributing to the Sacred Roots Community!
My older Sister is a personal chef and birth enthusiast. Her name is Mandy Unruh and her blog Mama Mandy is an amazing resource for current and future Mamas and Papas.
I am truly excited to share this recipe for Cool Creamy Oats and Quinoa with the Sacred Roots Services LLC family. The ingredients in this recipe are known to be excellent in helping mamas milk supply. That being said, you don’t have to be a Mama to indulge in this amazing hot or cold treat.
Recipe adapted from The Kitchn
Makes 8 servings
1 cup steel-cut oats
1 cup quinoa (rinsed in a strainer for one minute and drained)
2 tablespoons coconut oil, divided
2 cups unsweetened vanilla almond milk
1 cup water
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
1/3 cup maple syrup
2 droppers full liquid vanilla stevia (I prefer Whole Foods 365 brand)
1 cup Greek yogurt
1 cup roasted mixed nuts, chopped
1 cup blueberries
In a medium saucepan, melt 1 tablespoon of oil, then add the oats and quinoa and cook until grains smell toasty. Add almond milk and water. Add salt and spices. Bring to a boil, then reduce heat to low, cover and let simmer for 20 minutes. Liquid should be absorbed. Take off heat, let rest for five minutes, then uncover and fluff with a fork. Turn mixture out onto a baking sheet and let cool for 30 minutes.
Whisk together the remaining tablespoon of coconut oil, maple syrup, stevia, and yogurt. Mix in chopped nuts.
Combine grains and yogurt mixture. Gently fold in blueberries. Serve room temperature or cold. Tastes even better the next day