Oatmeal for Breakfast

As a general rule, it’s always best to serve less and let your child ask for more. 
I typically buy One Degree Organics sprouted, gluten free rolled oats. I boil 2 cups of water (Optional: take 1 vanilla bean. Slice open and scrape with the back of the knife and put directly into the oatmeal while it’s cooking.) Once boiling, I add 1 1/4 cups of oats and turn to a simmer and cover leaving a little room for air to escape. 
Then I grate one carrot and one small zucchini and add that to the pot and give it a stir. It takes about 15-20 min. Then I will add in 1-2 teaspoons of blackstrap molasses (try 1/2 teaspoon first if you aren’t used to it). 3 teaspoons of blackstrap molasses has 20% iron (and that’s for an adult serving). 

Then I serve 1/4 cup to each child and 1/2 cup for myself and add a drizzle of Coombs maple syrup. The toppings are chia seeds, Foods Alive hemp seeds, shredded coconut and bee pollen.
I froth up some homemade nut milk in my Nespresso frother, add to bowls and top with some frozen Woodstock Foods wild blueberries to cool it off, which the kids really love because the mylk turns purple 💜

We love these Avanchy shop bowls too.