Description
These nourishing lactation bars combine galactagogues with warm spices and a rich date caramel swirl. Naturally sweetened with banana and maple syrup, they support milk supply and provide convenient, healthy snacking for new parents.
Ingredients
- 2.5 cups rolled oats (old-fashioned)
- 1 cup all-purpose flour (or GF blend)
- 1/4 cup brewer’s yeast
- 3 tablespoons ground flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 2 large ripe bananas (mashed)
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon alcohol-free vanilla extract
- 1/4 cup unsweetened plant-based milk
- 3/4 cup dark chocolate chips
- 1/2 cup dried cranberries
- 3/4 cup pitted Medjool dates (for caramel)
- 1/4 cup hot water (for caramel)
- 2 tablespoons maple syrup (for caramel)
- 1 tablespoon melted coconut oil (for caramel)
- 1/4 teaspoon cinnamon (for caramel)
- 1/4 teaspoon ginger (for caramel)
- Optional powdered sugar and chopped dates for garnish
Instructions
- Prepare Baking Pan: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing the paper to overhang on two opposite sides for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, all-purpose flour, brewer’s yeast, ground flaxseed meal, baking soda, ground cinnamon, ground cardamom, and sea salt until thoroughly combined.
- Combine Wet Ingredients: In a separate medium bowl, combine the mashed bananas, 1/2 cup maple syrup, 1/3 cup melted coconut oil, vanilla extract, and plant-based milk. Whisk until smooth.
- Mix Batter and Add-ins: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix. Fold in the dark chocolate chips and dried cranberries.
- Prepare Date Caramel Swirl: In a food processor, blend the pitted Medjool dates, hot water, 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, cinnamon, and ginger until completely smooth. Add a teaspoon of water if needed to achieve a creamy, pourable consistency.
- Layer and Swirl Batter: Spread half of the lactation bar mixture evenly into the prepared baking pan. Spoon half of the date caramel mixture over the first layer of batter in dollops. Carefully spread the remaining batter over the caramel layer.
- Finalize Swirl and Bake: Spoon the rest of the date caramel mixture over the top layer. Gently swirl the caramel using a skewer or knife tip, creating ribbons and pockets of flavor. Bake for 25-30 minutes, or until the edges are golden brown.
- Cool Completely: Remove the pan from the oven and let the bars cool completely on a wire rack for at least 2 hours. This step is crucial for the bars to set properly and prevent crumbling when sliced.
- Slice and Serve: Once fully cooled, use the parchment paper overhang to lift the entire slab from the pan. Cut into 12 to 16 even bars. Optionally garnish with powdered sugar and finely chopped dates before serving.
Notes
Ensure bars are completely cool before slicing to prevent crumbling. Store in an airtight container in the refrigerator for 5-7 days or freeze individually wrapped bars for up to 3 months. To maintain a softer texture, use un-debittered brewer’s yeast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 calories
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg