Blueberry Oatmeal Lactation Cups
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At the time of this post, I have been exclusively breastfeeding Isla for nearly six months! I’m grateful that breastfeeding has gone fairly smoothly for us, though that doesn’t mean it has been easy! Throughout our breastfeeding journey, I’ve experienced blood blisters, milk blisters, clogged ducts, biting (she has teeth), scratching, pinching, tugging, and a dip in milk supply.
When I needed to boost my milk supply, I began scouring the web for a lactation recipe that would meet my needs, but I came up empty-handed! So, I developed my own. This recipe is gluten free, dairy free, refined sugar free, plant-based, and vegan. It’s full of milk-boosting galactagogues.
What is a galactagogue?
A galactagogue is a food or drink that can help increase a mother’s milk supply by increasing her prolactin levels. Note that galactagogues work best in combination with other milk-boosting methods, such as more frequent nursing/pumping and breast compressions.
What galactagogues are included in this recipe?
Oats are one of the most commonly used galactagogues. I use sprouted oats in this recipe because they are easier to digest, but you can always use regular rolled and quick oats.
Brewer’s yeast is loaded with vitamins and minerals that support lactation.
Ground flaxseed (aka flax meal) has phytoestrogens that help increase milk supply.
In addition to being loaded with galactagogues, these cups are delicious and so comforting! Here’s the recipe:
Ingredients:
2 T ground flaxseed
1/3 cup water
1 1/2 cups sprouted quick oats
1 1/2 cups sprouted rolled oats
1/2 cup coconut sugar
2 t baking powder
2 t brewer’s yeast
1 t salt
1/2 t cinnamon
1 cup oat milk
1/4 cup coconut oil
1/2 cup fresh blueberries
Instructions:
Preheat oven to 350° and grease a 12-cup muffin tin.
In a small bowl, combine ground flax and water. Let stand for five minutes (this is known as “flax eggs”).
In the meantime, in a large bowl, combine quick oats, rolled oats, coconut sugar, baking powder, brewer’s yeast, salt, and cinnamon.
Add the oat milk, coconut oil, and flax eggs to the dry ingredients and stir to combine.
Fold in the blueberries.
Scoop the batter into the greased muffin tin, about 1/4 cup of batter in each cup (or evenly dispersed).
Bake for 18-20 minutes or until edges are browned.
Let cool for 5 minutes in pan, then transfer to wire rack to cool completely. Store at room temperature.
I hope you enjoy these Blueberry Oatmeal Lactation Cups as much as I have! Let me know if you try them.
Cooking time: 30 minutes
Servings: 12
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