Lactogenic Baked Oatmeal

Lactogenic Baked Oatmeal | Real Food RN

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

Lactogenic Baked Oatmeal

Lactogenic Baked Oatmeal

Huge time saver, and big milk producer!!!

Ingredients

  • 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

Instructions

  • 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.

CLICK HERE to Pin this post

Lactogenic Baked Oatmeal | Real Food RN
Skip to Recipe

5 ways to get yourself on a healthy path, today.

This FREE ebook offers 5 quick tips to getting on a road to health, today. Inside, you will find valuable resources to help and inspire you along the way.

Get your FREE copy of this great resource now!

    By submitting your email for this ebook, you also agree to be signed up for the Real Food RN newsletter and other Real Food RN emails. Your information is never sold or given away by Real Food RN.

    [i]
    [i]