We don’t consume a lot of grains in our household. The few that we do consume are mainly white rice and oats. When I am breastfeeding my consumption of oats definitely increases, so I can maintain a good breastmilk supply!
After having my third child, I found it to be a challenge to prepare breakfast for myself every morning, even something as easy as oatmeal. So, being ever fond of baking in batches — especially in a baking dish where I can just cut and serve — I came up with my lactogenic baked oatmeal. Huge time saver, and big milk producer!!!
Why this is lactogenic and beneficial for breastfeeding:
- Oats: oats are one of the most commonly recommended lactogenic foods
- Flax Seed: lactogenic*
- Pecans: nuts are lactogenic due to their high content of minerals and the amino acid tryptophan, the precursor of serotonin, a pro-lactation neurotransmitter*
- Chia: contains omega-3’s which are great for breastfeeding mothers to increase levels in their milk
- Molasses: it supports milk production, and it helps with fatigue iron deficiency, and anemia*
*Information obtained from THIS awesome breastfeeding book!
Note: this recipe looks like baked oatmeal because that’s what it is. No matter how I angled the final pictures, it still is not a “pretty” dish. But, I am all about convenience, being a busy Mom of three. If you want to make this a pretty presentation, you can bake them individually in ramekins
- 3 Tbsp chia seeds -- where to find
- 1/2 cup water
- 2 1/4 cup gluten free oats (we use steel cut)
- 2 Tbsp flax seed
- 1 Tbsp cinnamon
- 1 tsp vanilla
- 1/2 tsp sea salt
- 1/2 cup raisins (you can sub dates or dried figs if you have access to them -- they are very lactogenic!)
- 1/2 cup pecans, you can also use slivered almonds (they are even more lactogenic than pecans!)
- 1/4 cup unsulphured molasses
- Soak your oats overnight in filtered water and a dash of something acidic (lemon juice or vinegar), this breaks down the phytic acid and anti-nutrients and makes the oatmeal more digestible and less challenging for your gut. If you do not have time to soak, then you can use rolled oats instead.
- Once soaked, rinse your oats in a colander in the sink.
- Preheat oven to 350°F.
- Grease an 8x8" glass baking dish (we use coconut oil).
- Combine water and chia seeds and allow to gel (this is used as an egg replacer).
- In a large mixing bowl, combine the rest of the ingredients.
- Once the chia seeds have gelled, add them to the bowl with the rest of the ingredients.
- Stir to combine.
- Pour into greased baking dish.
- Bake for 30-40 minutes.
- Serve warm with grass-fed butter on top.