Breastfeeding is truly a labor of love. Sometimes it’s easy, and sometimes it’s really, really hard.
I breastfed both my kids and struggled with various challenges, including oversupply, slow weight gain, bottle refusal, distracted nursing, high lipase (the worst!), etc. Eventually, we hit a groove, but it took time, patience, and support.
With both of my kids, I went back to work after maternity leave and did a lot more pumping than actual nursing during the workweek. Many nursing mothers, including myself, sometimes struggle to respond well to the pump. As a result, we need to find creative ways to fill those bottles, such as supplementing with formula or trying to increase our milk supply.
There are lots of factors that impact milk supply, and everyone is different. For me, staying hydrated was the most critical. I drank a ton of water and supplemented with Gatorade or coconut water as needed. Some people swear by power pumping supplements such as fenugreek, and eating oatmeal, dark leafy greens, and other high-protein foods.
Other sworn-by milk boosters include lactation cookies, bars, bites, cereals, and teas. I tried several during my breastfeeding time and wanted to share a tried-and-true recipe (courtesy of the Bakermama).
These no-bake lactation bites are not only delicious but effective (for me, at least). I noticed an increase in my supply on the days that I had them. Bonus points for not having to turn on the oven! Enjoy, mamas!
Ingredients
- 2 cups old-fashioned oats
- ½ cup ground or milled flaxseed
- 3 tablespoons brewer’s yeast (I purchased it on Amazon, but you can also find it in some health food stores)
- 1 cup peanut butter or almond butter
- ½ cup honey
- 1 teaspoon vanilla
- ½ cup dark chocolate chips
Instructions
- Using an electric mixer, mix all ingredients (except chocolate chips) on low just until combined. Stir in the chocolate chips (or any other add-ins that you like, such as dried cranberries, nuts, mini M&Ms, etc.).
- Roll mixture into 2-tablespoon-sized balls and place on a parchment-lined plate or baking sheet. Chill for 30 minutes or enjoy right away. Once the bites have chilled for a bit, transfer to a glass or plastic container or Ziploc bag and store in the refrigerator for up to two weeks (though, you may have trouble keeping them around that long – I typically make a batch each week).
