Our youngest has a long list of allergies including eggs, dairy, all nuts, potatoes, sweet potatoes, and a handful of fruits. This makes meals in general a challenge, but especially breakfast. Steel cut oats to the rescue! I make a big pot of overnight oats once or twice a week and both girls (and me!) gobble it up. It’s super simple…
- Heat some olive oil or coconut oil in a heavy pot over medium high heat
- Pour in 1 cup of steel cut oats and toast until they smell nice & nutty
- Pour in 3 cups of water (carefully because water & hot oil like to spit at you!)
- Bring to a boil
- Cover, turn off the heat & leave on the stove overnight
The next morning, heat up a serving and top however you like. You can make it creamier with cow’s milk or coconut milk, sweeten it with maple syrup or honey, add fresh or dried fruits, stir in a nut butter or top with crunchy nuts. Or mix and match any of the above. I love that it’s easily customized to manage Stella’s allergies while giving Avery endless options. Then store the rest in the fridge for the rest of the week. Oh, and the recipe can be doubled no problem!
Any allergy-friendly breakfast recommendations for us that you’d like to share? Poor Stella tends to get oatmeal or toast with sunbutter most mornings. And lots of fruit!
Avery (primary) & Stella (infant)