If you’re a breastfeeding momma, then you’re going to be all about these gluten-free lactation bars.
These gluten-free lactation bars are perfect for breakfast, as a snack or for dessert. And they have a dual purpose – they’ll boost your energy levels and hopefully also boost your milk supply.
This recipe calls for gluten-free oats, so if you are sensitive to oats then maybe try my paleo lactation mithai instead.
So what’s in these bars? A bunch of wholesome ingredients including these three possible lactogenic ingredients: oats, flaxseed meal and Brewer’s yeast.
Also important: what’s NOT in these cookies. These cookies aren’t loaded with sugar or white flour. They’re sweetened with coconut sugar, dates and well, there is some sugar in the organic chocolate chips that I use, but you can leave those out if you must.
A lot of friends have asked me if it’s okay to eat these if they’re not pregnant/lactating. LOL. Don’t worry guys, you will not suddenly start producing milk just because you eat these bars.
The key to producing milk is to let your babe nurse often. These bars will hopefully help you boost your supply if you’re already nursing. Make sure you eat up so you can let down! (you probably only got that pun if you’re a breastfeeding mom. If not, trust me – my pun game is still strong).
Ingredients
- ½ cup coconut sugar
- 1 tablespoon brewers yeast
- 1 tablespoon ground golden flaxseed meal
- ½ teaspoon baking soda
- 2 tablespoons coconut oil
- 1 egg
- ½ cup nut butter of choice I used cashew
- 1 ½ cups gluten-free rolled oats I buy mine from Trader Joes
- ½ cup dates chopped
- ½ cup walnuts chopped
- ¼ cup chocolate chips
- 1 tablespoon hemp seeds
Instructions
- Preheat oven to 350F.
- Combine the sugar, brewers yeast, flaxseed meal, baking soda in a large bowl and mix well.
- Add the nut butter, coconut oil and egg to the bowl. Using a hand mixer, beat until creamy.
- Fold in the oats, chocolate chips, dates, walnuts, and hemp seeds.
- Pour batter into a parchment-lined 8×8 pan.
- Bake for 20 minutes.
- Allow the pan to cool, then slice and serve.
Disclaimer: I’m not a scientist or a doctor or really any kind of medical professional so I can’t give you any expert health or medical advice. I’m just a food blogger who likes to eat. 🤷🏽♀️The information on my blog should not be construed as professional medical advice. You assume full responsibility for how you choose to use this information. If you have any health concerns, contact your physician or another health care professional.
Michelle says
I feel like I missed something, but after triple checking, I’m confident I got the ingredients right. The batter certainly didn’t “pour” into the pan. It was very dry and crumbly. I baked for 20min and they came out so dry! I wanted to love these based on the other comments!
Amy says
These are delicious! What’s the best way to store them?
Ashley - My Heart Beets says
Glad you liked them, Amy! You can store them in an air-tight container on the counter for a few days then move them to the fridge for longer storage.
Jenna says
These are delicious! While I was nursing I played around with the ingredients & made them several different ways. My baby is a toddler now & I’m no longer nursing, but I had a craving for them & decided to make them again as a treat!
My Heart Beets says
Jenna, that’s so great to hear! Thanks for letting me know how much you like these bars 🙂 So great you were able to make them several different ways – share any combos you loved!
Nora S says
These are delicious, and i may be making them even past my lactation days;) yum! thank you for sharing. This is my go to snack when the hunger pangs hit after nursing!
My Heart Beets says
Nora, I’m so happy to hear that!! Thank you for letting me know how much you like the bars 🙂
Kate K says
These were good! I added a little shredded coconut. I made a quadruple batch to freeze as I’m due in 6 weeks but my husband and I have already munched a couple (although neither of us have started lactating yet)
My Heart Beets says
Kate, I’m so glad you liked them! Such an exciting time for you guys!! I also highly recommend making my oatmeal banana pancakes if you can – I have a note in the post about how to make them lactation friendly. Along with all the treats in the freezer the pancakes were a life saver – I’d reheat them, spread some butter on top and eat em just like that – with one hand – after my babe was born.
Anh says
Haha, your pun game is right on!
My Heart Beets says
Hahah thank you!!
Jennifer says
I just tried this yesterday (without the Brewer’s Yeast because I didn’t have it, and almond butter for the nut butter) and it was crazy good. My family devoured it even though it was supposed to be for me, the lactating mama. We will be cooking this up for our family and lunch boxes regularly.
I bought some Brewer’s yeast this morning and made another batch and it was fantastic too. Having made it both ways, I would say that if I’m omitting the yeast, I’ll experiment with dialing back the coconut sugar and/or dates because it’s a bit too sweet for my personal preference. But if using the yeast, which is bitter, the recipe is absolutely perfect as is.
Thanks for a super great recipe!
My Heart Beets says
Jennifer, that’s awesome!! I’m so happy to hear that 🙂 Thank you so much for letting me know how it turned out for you!
Christine B says
Is there anything you can use instead of Brewery Yeast?
My Heart Beets says
You can leave it out if you’d like 🙂
Cara says
Do you use a particular gluten free brand of Brewery Yeast? I am seeing mixed information on whether it is gluten free or not.
My Heart Beets says
Hi Cara, yes if you click on the link in this recipe you can see the exact brand that I use – it says gluten-free on the can 🙂
Stephanie RACERiCE says
Hi, thank you for the recipe! I’ve been slowly compiling gluten free recipes! And these are lactation bars you say? Will be saving this as a future mommy! Thank you so much!
My Heart Beets says
Hope you love them! And congrats 🙂