Being a nursing mom, there’s one thing that I spend a fair amount of my baby’s nap times doing. No, sadly not sleeping. Eating. I eat A LOT! While originally I was concerned about when I was going to lose the weight, I found that what I was really concerned about was when I could stop wearing maternity jeans and wear “real clothes” again. Well, during all of the planning of workouts and counting of calories I discovered that what is far more important to me than that is producing enough milk to feed my tiny boy with a seemingly monstrous appetite. Once again, the pinterest searching began, looking for ways to hide those ingredients that are supposed to help with milk supply. I’ve stayed away from the brewer’s yeast, partly because of the hassle of getting the right thing, and partly because everyone seems to think it tastes awful, but what I do eat in fairly large quantities is oats and flax seeds. I’m not the biggest fan of morning oatmeal – I’m a savory breakfast person, and so oatmeal just doesn’t do it for me. I’ve been making chocolate, almond butter “energy balls”, which are fantastic, but take a block of time to prepare, thereby taking up all of the time during one of my son’s naps when I could have actually been eating or showering, or doing any of those other things that simply need to be done in order for life to work. So, I decided to try to come up with something a little quicker, or at least less involved. Out came the cupcake pan and the silicone liners, and a few of my pantry staples. Within minutes, these were in the oven, and 20 minutes after that they were cooling to go into the fridge. I use the term “cupcake” fairly loosely here, purely because I don’t have another name for them at the moment, but I’ll gladly take suggestions!
To make these I literally took all of the ingredients and threw them in a bowl. After mixing, I distributed everything into the silicone cases, topped them up with water, and put them in the oven. Done and done. So foolproof that even I, with my mommy brain, managed not to screw it up (unless you count accidentally throwing the measuring cup in the trash and then spending 10 minutes looking for it!). And it’s completely customizable with any ingredients you like. Can’t eat nuts? Just leave them out. Don’t like coconut? Swap it for something. Don’t have applesauce? Switch it for banana, or just leave it out. You get the idea. Mine are not particularly sweet because I don’t add any sugar, but you could sweeten them if that’s your thing. If you come up with other flavor combinations I’d love to hear about them!
- 1 1/4 cup rolled oats
- 1/2 cup applesauce
- 1/4 cup each of your fillings
- chocolate chips
- dried apricot
- chopped walnuts
- anything and everything you like!
- pinch salt
- Preheat oven to 350 F
- Line a 12 hole cupcake pan with silicone cases (or paper cases)
- Mix all ingredients together
- Distribute between cases
- Top up with water – just below the top of the filling, you don’t want it too wet
- Bake for 20 minutes
- Store in the fridge once cool