It’s no secret that babies and toddlers go through a zillion growth spurts. For breastfeeding mothers, this can be extremely tiring as your body must work harder to increase your milk supply. Luckily, there are things you can do to help boost your supply and start meeting your growing child’s caloric needs quickly. With the help of a few known galactagogues, these breakfast bars will help you make more of that yummy “mama milk” in no time.
Galactagogues: Meet your breastfeeding power houses
Brewer’s Yeast: Great source of B vitamins, chromium (helps control blood sugar levels), and probiotics.
Flax Seed Meal: Rich in Omega-3’s, lignans (contain phytoestrogens that help boost production), and fiber.
Oats: Provides iron, fiber, antioxidants, and has long been used by dairy farmers to boost milk production in lactating cows.
Ingredients
- 1 2/3 c rolled oats
- 1/3 c flour (oat or wheat)
- 1/2 t salt
- 1/4 t cinnamon
- 1/4 c flax seed meal
- 4 T Brewer’s Yeast
- 1/2 c roughly chopped nuts (any kind)
- 1 1/2 c dried fruit (any kind)
- 1/2 c honey (can also use sugar or maple syrup)
- 1/2 melted virgin coconut oil (can also use butter or other mild tasting oil)
- 1 t vanilla
- 1/3 c almond butter (or any nut butter–if it’s sweetened, adjust the honey accordingly)
- 2 T hot water
- parchment paper
- *Optional* Suggested dried fruits and nuts: almonds, walnuts, pepitas, sunflower seeds, pecans, cranberries, raisins, cherries, blueberries, apples, apricots, even chocolate chips. The dried fruits and nuts used here were almonds, walnuts, blueberries, and cherries. Consider varying your choice of sweetener to match your fruit and nut combinations. For example, use maple syrup with pecans, cranberries, and apples.
How To:
- Preheat the oven to 350 degrees.
- Line an 8 x 8 x 2″ pan with parchment paper, crossing two separate pieces over one another to create a sling. This will help you to easily lift the bars once they have finished cooling.
- Stir together all of the dry ingredients, including your choice of fruit and nuts.
- In a separate bowl, stir together the honey, vanilla, almond butter (or other nut butter), coconut oil, and hot water.
- Mix the wet ingredients into the dry ingredients until they are evenly moistened. Spread into the prepared pan, pressing down firmly with your hand or a spatula to ensure the bars are molded to the pan.
- Bake the bars for 30-40 minutes until the edges are just golden brown and there is a little color across the top. The center of the bars should still appear a bit under-baked, as they will continue to set while the bars cool.
- Allow the bars to cool in the pan on a baking rack.
- After they have cooled, use the parchment paper as a sling to lift the bars up and remove from the pan.
- Cut the bars into 9 even square pieces.
- To store, place the bars in an airtight container in the refrigerator or wrap them individually in plastic for an on-the-go breakfast. Alternatively, these bars freeze well and can be made in advance.
Pair these bars with a piece of fruit for a healthy breakfast! These bars are great to have on hand when your body needs a little boost during a growth spurt or even during the week before your period, when mothers often notice a small dip in output. They also make a great gift for an expectant mother. Bring her a batch made up or even just the dough with the printed instructions for her to freeze and use when she feels the need.
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