Top 8 Lactation Bar Recipes For Moms

August is National Breastfeeding Month and here at Ready. Set. Food!, we support each and every parent’s decision on how to feed and nourish their families.That’s why we’re proud to join National Breastfeeding Month in helping build a landscape of breastfeeding support.

If you’re looking for ways to increase your milk supply, lactation bars may help. They’re packed with galactagogues – ingredients that encourage breastmilk production. Here are our top 8 lactation bar recipes.

If you're looking for ways to increase your milk supply, mixing up a yummy lactation bar recipe may help. This is because lactation bars contain ingredients that may help you produce more breastmilk.

Yes, you can buy lactation bars at a store or online. But they tend to be expensive, and usually only come in small packages. It's much more affordable to make your own. Interested in making your own lactation bars? We've got you covered with 8 lactation bar recipes to try.

How do lactation bars help you with breastfeeding?

Lactation bars aren't your typical snack or dessert. Yes, they taste delicious. But more importantly, they're loaded with special ingredients, called galactagogues, which help promote a healthy milk supply.

Some types of galactagogues found in lactation bars include oats, which have lots of iron, and brewer's yeast, which contains iron, potassium, magnesium, zinc and vitamin B. All of these nutrients help your body produce breastmilk.

Flaxseed and chia seeds are other common galactagogues mixed into some lactation bars. Chia seeds contain iron and omega-3 fatty acids, while flaxseed contains omega-3s and phytoestrogens (compounds that mimic your body’s natural estrogen hormones).

Although research hasn't fully proven that galactagogues are effective, countless moms have shared that galactagogues help them produce more breastmilk. So, it won't hurt to try using galactagogues if other methods don't seem to boost your supply enough.

Note: Before trying galactagogues, make sure that baby is nursing often and removing milk effectively, with the right position and latch. And remember – you'll produce more milk as more milk is removed from your breasts. If needed, you can start pumping to remove breastmilk. For more on these and other ways to increase milk supply, please read our complete list of tips for breastfeeding moms.

What else to know before you make lactation bars

When making lactation bars, keep in mind that some moms don't like the bitter taste of brewer's yeast. If you're one of them, pick a recipe that doesn't contain brewer's yeast. Or, purchase debittered brewer's yeast. This kind of brewer's yeast has some of the bitterness removed, so it's easier to hide the flavor.

If you do choose a recipe with brewer's yeast, remember that brewer's yeast is totally different from baking yeast. Only the brewer's yeast has the beneficial galactagogues. Baking yeast won't help with milk supply.

Also, if your baby has an allergy to an ingredient in a lactation bar recipe, you’ll need to find a substitute for the ingredient or skip the recipe altogether.

Allergens can get passed to your baby through breastmilk and cause baby to develop an allergic reaction. So, you'll need to strictly avoid baby's allergens when breastfeeding.

We’ve listed out substitutes for some ingredients in the recipes below, to make swapping out ingredients easier.

The 8 best lactation bar recipes

Without further ado, here are 8 of the yummiest lactation bar recipes for breastfeeding moms. Some don't even require baking!

1. Customizable Lactation Granola Bar Base

Inspired by a recipe from The Cocina Monologues


For the base:

  • 2 cups old-fashioned rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 cup brown sugar
  • 2 tablespoons brewers yeast
  • 1/4 cup flax seed
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1 egg (beaten), or an egg substitute

Optional add-ins:

3/4 cup of any dried fruit (raisins, apricots, cranberries, cherries, etc.)

1 banana, mashed or sliced

3/4 cup chocolate chips (use dark chocolate if your little one has a milk allergy)

1/2 cup dried, shredded coconut

1/2 cup nuts of any kind (skip if your little one’s allergic to nuts)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Use olive oil in a sprayer, or cooking spray, to coat a 9 x 13 baking pan.
  3. Mix all the dry ingredients together in a large bowl.
  4. Make a well in the middle of the dry ingredient bowl, and add each wet ingredient into the well.
  5. Mix all the ingredients together.
  6. Pour in your chosen add-ins and mix well.
  7. Press the mixture down evenly in the baking pan
  8. Bake for 30 minutes. Turn the pan halfway through so the bars bake evenly.
  9. Let cool for 5 minutes.
  10. Cut into bars and enjoy!

2. No-Bake Chocolate Lactation Bars

Inspired by a recipe from Birth Eat Love


  • 1 banana
  • 1/4 cup semi-solid coconut oil
  • 1/2 cup peanut butter (swap in sunflower seed butter if your little one’s allergic to peanuts)
  • 1/4 cup cocoa powder
  • 2 tbsp ground flax
  • 2 tbsp chia seeds
  • 1 cup oatmeal
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup raisins, dried cranberries, or dried cherries
  • 1/4 cup chopped walnuts (optional; skip if your little one’s allergic)
  • 1-2 tbsp raw honey (optional)


  1. Using a fork, mash the banana in a large bowl.
  2. Mash the coconut oil and peanut butter (or sunflower butter) in with the banana.
  3. Mix in the chia seeds, flax, and cocoa powder until well-combined.
  4. Mix in the oatmeal and coconut flakes using a spatula.
  5. Add in the fruit (as well as the nuts and honey if using).
  6. Line an 8x6 rectangular pan with parchment paper.
  7. Pour the mixture into the pan and spread it flat with a spatula.
  8. Freeze for 30 minutes.
  9. Cut out a granola bar-sized piece and enjoy.
  10. Freeze the remaining granola bars until you’re ready to eat them. The bars will melt if left at room temperature too long.

3. Chocolate-Cherry-Coconut Lactation Bars with Quinoa

Inspired by a recipe from Cooking Light


  • 2 cups old-fashioned rolled oats
  • 1 ½ cups chopped dried cherries
  • 1 ⅓ cups uncooked quinoa
  • 1 cup chopped almonds (optional; skip if your little one’s allergic)
  • ⅔ cup unsweetened coconut flakes
  • 2 tablespoons flaxseed meal
  • ¼ cup brewer's yeast
  • 2 ounces semi-sweet chocolate chips (or finely chopped chocolate)
  • 1 cup creamy almond butter (swap in sunflower butter if your little one's allergic to almonds)
  • ½ cup + 2 tablespoons honey
  • 2 tablespoons olive oil
  • ½ teaspoon salt


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spread the oats and quinoa on a baking sheet, and bake for 8 minutes or until lightly browned. Let it cool. Keep the oven on; you'll need it at the same temperature later.
  3. Pour the oats and quinoa into a large bowl.
  4. Add in the cherries, coconut flakes, brewer's yeast, flaxseed meal, and chocolate chips (plus the almonds if using).
  5. In a small saucepan over medium heat, combine the honey, almond butter (or sunflower butter), oil, and salt.
  6. Cook this mixture for one minute and stir it constantly.
  7. Pour the mixture from the saucepan over the bowl that contains the oats and quinoa mixture.
  8. Toss the mixture in the bowl, so the mixture's well-coated.
  9. Spray 2 square, 8-inch baking dishes with cooking spray.
  10. Press the mixture into the baking dishes.
  11. Bake for 11 minutes (or until lightly browned).
  12. Let the dishes cool.
  13. Cut the bars into squares and enjoy.

4. Nut-Free, Gluten-Free, and Vegan Lactation Bars

Inspired by a recipe from Oh She Glows


  • 1 1/2 cups gluten-free rolled oats
  • 3/4 cup gluten-free crispy rice cereal
  • 1/4 cup white sesame seeds (replace with another seed, such as sunflower seeds, if your baby's allergic to sesame)
  • 1/4 cup pepitas (green pumpkin seeds with no shell)
  • 1/4 cup ground flaxseed
  • 1/3 cup dried cherries or cranberries (or any dried fruit)
  • 2 tablespoons unsweetened dried shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt or pink Himalayan salt
  • 1/2 cup brown rice syrup (needed to bind the bars)
  • 1 tablespoon pure maple syrup
  • 1/4 cup smooth sunflower seed butter
  • 1/2 tablespoon coconut oil
  • 1 teaspoon vanilla extract


  1. Line a 9-inch square baking pan with parchment paper.
  2. Stir the dry ingredients together in a large bowl.
  3. Heat a small pot over low heat. Add the brown rice syrup.
  4. Add the maple syrup, sunflower butter, and coconut oil to the pot, and stir until combined.
  5. Remove the mixture from the heat once it's runny and warm.
  6. Stir the vanilla in with the other wet ingredients.
  7. Pour the wet ingredient mixture over the dry ingredient mixture right away. Use a spatula to get as much of the wet ingredient mix out as you can.
  8. Using a large metal spoon, stir until the dry ingredient mixture is fully coated. This may take a while and take lots of strength, but make sure you haven't left any white spots.
  9. Scoop out the mixture and spread it out evenly in the baking pan.
  10. Scatter extra cranberries and pepitas on top.
  11. Pack down the mixture with your hands, so the bars will hold together. Press down along the edges so the edges are straight.
  12. Place the uncovered pan in the freezer for 10-15 minutes, or until the mixture firms up.
  13. Remove the slab of mixture and cut into bars.
  14. Wrap each bar in plastic wrap.
  15. Store in the fridge for up to one week, or put them in a freezer-safe bag and freeze for 4-6 weeks.

5. Pumpkin Lactation Bars

Inspired by a recipe from The Cocina Monologues


  • 1 cup whole wheat flour
  • 2 1/4 cups old-fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup wheat germ
  • 2 tablespoons brewer’s yeast
  • 1 cup brown sugar, lightly packed
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 can pumpkin puree, 14.5 oz (not pumpkin pie filling)
  • 2 eggs (or egg substitutes)
  • 1/2 cup melted coconut oil
  • 2 teaspoons vanilla
  • Cranberries and/or chocolate chips (optional add-ins)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine all the dry ingredients except the add-ins, and mix well.
  3. Add in all the wet ingredients and mix until fully combined.
  4. If desired, pour in the cranberries and/or chocolate chips.
  5. Grease a 9 x 13 inch pan.
  6. Pour the mixture into the pan.
  7. Bake for 25-30 minutes.
  8. Let cool, then cut into bars and enjoy.

6. Chocolate Chip No-Bake Lactation Bars

Inspired by a recipe from Making Thyme For Health


  • 1½ cups quick oats
  • 1 ½ cups puffed rice cereal
  • 3/4 cup almond butter (or sunflower butter)
  • 1/3 cup honey
  • ½ teaspoon vanilla extract
  • 2 tablespoons brewers yeast
  • 3 tablespoons ground flax seed
  • ¼ teaspoon fine sea salt
  • ½ cup mini chocolate chips


  1. Mix the oats, puffed rice, brewers yeast, flax seed, and salt together in a large bowl.
  2. Freeze the chocolate chips for 10-15 minutes if desired.
  3. Using a small saucepan on medium-low heat, melt the honey and almond butter together.
  4. Stir the honey-almond butter mixture until it's evenly blended and smooth. Take it off the heat.
  5. Stir the vanilla in with the honey and almond butter.
  6. Pour the honey-almond butter mixture over the dry ingredients. Fold together until well-coated and evenly combined.
  7. Let the mixture cool down.
  8. Once the mixture is cool, add in the chocolate chips.
  9. Use parchment paper to line an 8x8 baking pan.
  10. Pour the mixture into the pan and spread it out with a spatula, so it's even.
  11. Refrigerate 1 hour or until set. (Or, refrigerate overnight.)
  12. Cut into bars and enjoy.
  13. Store leftovers in an airtight container for up to 4 days at room temperature, or up to 3 months in the freezer.

7. Choco-Banana Lactation Bar Cookies

Inspired by a recipe from Kiss in the Kitchen


  • 2 cups gluten-free rolled oats
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup milk (or milk alternative of choice)
  • 2 tablespoons ground flax seed
  • 2 tablespoons water
  • 2 tablespoons brewer’s yeast
  • 2 ripe bananas
  • 1/2 cup almond butter (or sunflower butter)
  • 1/2 cup chocolate chips or chocolate morsels


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Coat an 8x8 baking pan with cooking spray.
  3. Mix half of the ground flax seed (1 tablespoon) with the water.
  4. Blend all the other ingredients together, other than the chocolate chips, in a food processor or blender. (This includes the other 1 tablespoon of flaxseed that wasn't mixed with water.)
  5. Blend the ingredients together until smooth.
  6. Add in the chocolate chips and stir.
  7. Pour the mix into the prepared baking pan.
  8. Bake for 30-40 minutes.
  9. Let cool, then enjoy.

8. Sea Salt-Chocolate Covered Lactation Bars

Inspired by a recipe from Tipps In The Kitch


Bar ingredients

  • 3/4 cup creamy peanut butter (or sunflower butter)
  • 1/4 cup honey
  • 1 tablespoon melted coconut oil
  • 1/3 cup ground flaxseed meal
  • 3/4 teaspoon vanilla
  • 1 tablespoon brewers yeast
  • 1/2 cup vanilla or chocolate protein powder
  • Dash of salt

Ingredients for the coating on top

  • ½ cup dark chocolate chips
  • 2 teaspoons coconut oil
  • Sea salt to sprinkle


  1. Line a loaf pan with parchment paper.
  2. In a large bowl, mix together all the bar ingredients until well combined.
  3. Press the mixture evenly into the loaf pan
  4. Using a microwave-safe bowl, heat up the chocolate and coconut oil in the microwave for 30 seconds at a time.
  5. Stir after every 30 seconds until fully melted.
  6. Pour the chocolate-coconut mixture on top of the bar mix in the loaf pan.
  7. Sprinkle with sea salt.
  8. Put the bars into the fridge for 20-30 minutes.
  9. Take out of the fridge, cut, and enjoy!

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