Lactation Bars: A Delicious Treat Any New Mom Will Love!
After each of my babies was born, I was so appreciative of friends who took the time to bake or cook for me and my family. To be able to sit down to a delicious meal — that I didn’t have to cook! — was the greatest gift I could ask for as a new (and very tired) mom.
And over the years, I’ve paid that kindness forward many times. Batches of frozen soup, lasagna, baked chicken – and, of course, dessert – have found their way into the bellies of many moms and their families.
One of my favorite treats to bring a new mom is a big batch of my breakfast bars. They’re filling, delicious, and full of nutritious ingredients and can be eaten with one hand (essential for a busy new mom!).
A few years ago, I was chatting with a friend, who was having trouble nursing. She needed to boost her milk supply and, after doing some research, discovered that there were specific foods that could help with just that:
- Brewer’s yeast
- Wheat germ
- Almond butter
As I was listening to the list, I realized that these were many of the same ingredients in my breakfast bars! I knew that, with a few additions, I could make a batch that contained all the foods my friend needed.
This is a lovely gift for any nursing mom you know. I always tuck a recipe card in with the bars, as they are very easy to make, freeze beautifully, and will be devoured by everyone in the family — lactating or not!
adapted from Smitten Kitchen
- 2 tablespoons flaxseed meal
- 4 tablespoons water
- 2 cups chopped dried pitted dates
- 2 1/2 cups rolled oats
- 6 tablespoons whole wheat flour
- 2/3 cup wheat germ
- 1 cup sliced almonds
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2-4 tablespoons brewer’s yeast
- 1/2 cup almond butter
- 1/2 cup olive oil OR melted and cooled coconut oil
- 1/2 cup honey
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper in both directions, leaving a slight overhang on all sides.
In a small dish, combine flaxseed meal and water. Set aside for a few minutes while you continue with the recipe.
Combine the dates, oats, flour, wheat germ, almonds, salt, cinnamon, and brewer’s yeast in a large bowl. In a separate bowl, whisk together the almond butter, olive oil, honey, and vanilla, along with the flaxseed/water mixture. Pour the wet ingredients over the dry mixture and stir together until evenly combined. Spread the batter into the prepared pan, pressing the mixture firmly and evenly.
Bake the bars for 30-35 minutes, until they are golden brown all over. Cool completely in the pan on a cooling rack. When cool, transfer to a cutting board — using your parchment “sling” to assist — and place in the fridge for a few hours. Cut into 24 medium or 32 small bars.