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)
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Preheat oven to 375 degrees.
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Measure oats into a very large bowl. Pour milk over top to let soak in.
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Add mashed banana, cinnamon, vanilla, sugar, flaxseed and brewer's yeast.
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Stir until combined and wet. Gently stir in white chocolate chips.
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Divide oatmeal between two greased 8x8 baking pans. Press oatmeal down in each pan to make a flat, even top.
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Bake 16-18 minutes (the longer you bake, the more dry your oatmeal will be, so it's your preference).
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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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