Lactation Boosting Seeded Oat Bars

Did you know that there are a few key ingredients which new mums swear-by to increase their breast milk supply? While there isn’t scientific evidence on these ingredients increasing supply, new mums are heading to the shops to purchase “Lactation Boosting Cookies” and absolutely swear by them. This recipe includes Oats and Flaxseeds, commonly known to increase breast milk supply. The other ingredients will also support your overall health and in turn, support lactation.

Oats are a great source of soluble fibre, meaning they will slow down digestion and avoid spikes in your blood sugar levels. They are also loaded with important vitamins, minerals, antioxidant plant compounds and contain more protein and fat than most other grains.

Flaxseed is a great source of dietary fibre and anti-inflammatory omega-3 fatty acids. Also high in manganese, thiamine, magnesium, calcium, iron, potassium and plant-based protein. Flaxseed is also commonly known as linseed.

Seeded Oat Bars Recipe

Servings: 8-16

Prep Time: 20 minutes

Passive Time: 30 minutes to cool


• 1.5 cups rolled oats

• 1/4 cup raw almonds roughly chopped

• 1/4 cup raw walnuts roughly chopped

• 1 cup medjool dates pitted

• 2 tbsp pepitas

• 2 tbsp chia seeds

• 2 tbsp hemp seeds

• 2 tbsp flax seeds

• 1/4 cup pure maple syrup

• 1/4 cup natural peanut butter


  1. Place the oats, almonds and walnuts on a baking tray and toast in a 180 degree Celsius oven for 15 minutes.
  2. While they are roasting, put your pitted dates in a blender and blend until soft and in pieces. If it comes together in a ball, that’s fine too.
  3. Once your oats are toasted, add them to a large mixing bowl and let them cool.
  4. Warm your peanut butter and maple syrup in a small saucepan on the stove.
  5. Add the dates and seeds to the oats and then pour the peanut butter mix over and mix.
  6. Make sure the dates are chopped and spread throughout the mixture. You might need to use your hands to do this.
  7. Once it’s well mixed you can line a 8×8 square baking tray with parchment paper and press the mixture in. You want to press it down really firm so the bars don’t crumble. I used another bit of parchment paper on top and the bottom of a glass to push it down and smooth it.
  8. Pop the mixture in the fridge to firm up for 30 minutes then slice your bars into whatever size you prefer. I store them in the freezer so they last longer.

These are great to keep in the freezer for a quick snack or breakfast on the go.

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