Banana Bread Baked Oatmeal – For Breastfeeding Mamas (and Everyone Else!)
This Banana Bread Baked Oatmeal is delicious enough to feed your whole family – I feed it to mine! But it also contains milk-boosting ingredients, like oats, flaxseed, and brewer’s yeast, to help increase your milk supply. It is also a fantastic baby-led weaning food for little ones!
I’ve been breastfeeding for 8 months now, and from the beginning, I’ve struggled with my supply. I was constantly searching for anything that would help me boost my supply.
As I researched, I found 3 foods that people consistently claimed helped boost your milk supply: oats, flaxseed and brewer’s yeast. I’ve been eating a tweaked version of this pumpkin baked oatmeal every day for breakfast for years – like 7 years. Don’t judge; I like consistently and predictability in my morning routine.
The original recipe is a single serving – I’ve made it into 18 servings by enlarging the recipe and baking it in 2 8×8 pans. The original recipe is also pumpkin; my husband didn’t care for the pumpkin so I switched it up with bananas.
And to boost my milk supply, I added flaxseed and brewer’s yeast – both of which I bought on Amazon for a decent price.
On the days I don’t eat this banana bread baked oatmeal, I see a definite drop in my supply. On the days I do eat it, I make enough milk to feed Camden and to freeze a few ounces for later as well. Plus it tastes amazing, is an easy prep-ahead breakfast, and now that Camden is starting finger foods, he eats bits of it for breakfast as well!
If you’re looking for something to boost your milk supply, I suggest giving this banana bread baked oatmeal a try!
Note: I am not a doctor or LC. I am just telling you what has worked for me. I highly suggest speaking with your LC as well (I did – and I can’t recommend their help enough!).
- 10 c. old-fashioned oats (NOT quick oats!)
- 4 c. milk
- 4 ripe bananas, mashed
- 2 tbsp. cinnamon
- 2 tsp. pure vanilla extract
- 3 tbsp. sugar (optional)
- 1-2 tbsp. flaxseed
- 1-2 tbsp. brewer's yeast
- 1/2 c. white chocolate chips (optional)
Preheat oven to 375 degrees.
Measure oats into a very large bowl. Pour milk over top to let soak in.
Add mashed banana, cinnamon, vanilla, sugar, flaxseed and brewer's yeast.
Stir until combined and wet. Gently stir in white chocolate chips.
Divide oatmeal between two greased 8x8 baking pans. Press oatmeal down in each pan to make a flat, even top.
Bake 16-18 minutes (the longer you bake, the more dry your oatmeal will be, so it's your preference).
Let cool, then cut each pan into 9 squares.
You can freeze 1/2 of the oatmeal after making. Just make sure it is sealed well before you put it in the freezer, or it may dry out.
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These are delicious, but how long do they store for?