Oatmeal Lactation Bars

Researching how to improve a mommy’s milk supply has been interesting. There are many great websites out there that have done extensive research and I found so much good information. I liked the blog called Very Well,  with articles written by Donna Murray, RN, BSN and reviewed by a board certified physician. Remember to always consult your doctor and/or lactation consultant before taking any herbal supplements.

Here is another recipe that Bekah and I tried. (We adapted the recipe from a blog called Mary Makes Good.) It tastes a bit like a yummy oatmeal muffin in a bar form. Although the recipe calls for chocolate chips, we both decided it would be extra tasty if you added a cup of raisins. Check out yesterday’s post for great information on Brewer’s Yeast and other herbs that can stimulate milk production for nursing moms.

Oatmeal Lactation Bars

• 2 tablespoons ground flax seed
• 4 tablespoons water
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1/3 cup light brown sugar
• 2 eggs
• 1/3 cup molasses
• 1 teaspoon vanilla
• 2 1/4 cups whole wheat flour
• 1/4 cup almond flour/meal
• 1/4 cup hemp hearts (hulled)
• 4 tablespoons brewer’s yeast
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 2 cups old fashioned oats
• 1 cup dark chocolate chips
• 1 cup raisins

Directions

1. Preheat the oven to 350F.
2. Combine the flax seeds and water in a small bowl and set aside.
3. Cream the butter and sugars together. Beat until fluffy.
4. Add the soaked flax seeds, eggs, molasses, and vanilla and mix until well blended.
5. Whisk together the whole wheat flour, almond flour, hemp hearts, brewer’s yeast, salt, baking soda, and cinnamon.
6. Add the dry ingredients in two parts while mixing continuously on a slow speed. Mix until just combined.
7. Add the oats, chocolate chips and raisins in on a slow speed. Mix until just combined.
8. Line a 10″ x 15″ inch (4 quart) or a 9″ x 13″ baking dish with parchment paper. Drop the cookie dough into the dish and do your best to spread it evenly across the dish – touch each side and corner. It doesn’t have to be completely even. It’s OK if it is a bit lumpy.
9. Bake the bars for about 30 minutes (the 9″ x 13″ pan may take about 10 minutes more to bake) or until the bottom of the bars are a deep golden brown and the middle of the pan appears to be thoroughly baked. Rotate the pan about halfway through cooking.
10. Remove the dish from the oven and allow the bars to cool for one hour before slicing them into bars. Fully cooled bars can be frozen for up to three months in airtight packaging. Check out yesterday’s post for another fantastic recipe for Peanut Butter Lactation Cookies.