My baby girl just turned 14 months this weekend, and I can’t believe how quickly she’s growing. She brightens every day with her smile, giggles, curiosity and that wild little hair. Watching her figure out the world—her cheerful “gibber gabber,” determined attempts at walking while clutching my fingers, spontaneous kisses, and the way she pinches her shirt when she’s tired—has been pure joy.
Carly loves to share—she’s always offering toys and food (especially Cheerios)—and she delights in small discoveries like turning book pages when I can’t hear her or patting her belly to find my “belly button.” We feel so blessed to have her.
That said, there are days when I can’t wait for Nick to get home or finish studying—Carly is constantly on the move and I end up making endless laps around the apartment, bent over. The days of her sitting still are gone and diaper changes require quick teamwork. She’s so active that sometimes I’m fastening a fresh diaper or snapping an onesie while she’s already crawling out of her bedroom.
For months she moved like a little seal—belly on the floor, arms and legs pushing—but around 13 1/2 months she finally started crawling on her knees like most babies. People would ask if she was walking yet, and while we sometimes felt pressure to compare, we’re happy to report she’s crawling confidently now and very close to letting go of our fingers to take independent steps.
On to food: because Carly only has a couple of teeth, some textures are still tricky. Quick, nutritious breakfasts that don’t require a lot of chewing have become a staple. My mom made her oatmeal when we visited in May and Carly loved it, so I’ve been making oatmeal almost every morning since. It’s fast, filling, and easy to adapt for a toddler.
I often have a bag of frozen blueberries from Costco, so I started tossing them into the oats before cooking. One morning I accidentally added the frozen berries after microwaving the oats and discovered a happy accident: the frozen blueberries cool the oatmeal quickly, bringing it to the perfect warm temperature so it’s safe for a baby to eat right away. They also naturally sweeten the oats, reducing the need for extra sugar—an easy win for hurried mornings.
I always test the temperature myself first—someone has to sample it, right?—and more often than not I end up making a slightly different bowl for myself. I like to add coconut for extra flavor and creaminess: a touch of coconut milk and a sprinkle of sweetened coconut flakes transform simple oatmeal into a comforting, slightly tropical breakfast. You can use regular milk if you prefer.
This blueberry coconut oatmeal is simple, nutritious, and satisfying—whole grains, fiber, protein and iron make it a smart start to the day, and the coconut and berries add a pleasant sweetness and creaminess. Below is the recipe I use; it’s quick enough for busy mornings and easy to scale up when needed. Enjoy!
Blueberry Coconut Oatmeal
Ingredients
- 1/2 cup quick oats
- 3/4 cup cold water
- 2 tablespoons sweetened coconut flakes
- Pinch of salt
- 1-2 tablespoons coconut milk, or whole milk, 2%…
- 1/3 cup blueberries, fresh or frozen
- 2 teaspoons brown sugar
- 1 tablespoon sliced almonds
Instructions
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Mix oats, water, coconut flakes, and a pinch of salt in a microwave-safe bowl. Microwave for 1 to 1 1/2 minutes, watching to prevent overflow.
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Stir in 1–2 tablespoons of coconut milk (or regular milk) to reach your preferred consistency. Fold in blueberries and brown sugar, if using. Top with sliced almonds and extra coconut flakes or blueberries as desired.
Nutrition facts shown use 1 tablespoon of coconut milk. Coconut milk adds calories and fat (about 30 calories and 3 g fat per tablespoon), so if you want to reduce calories use a lower-fat milk instead.