Flapjacks For Breastfeeding Mamas (& everyone else!)

My friend just had a baby and was really determined to make breastfeeding work. I always found that the best gift anyone could bring me after having the baby was food. And healthy food. You don’t have time to cook so you just have to take whatever anyone gives you or whatever is convenient which usually means you eat really badly for the first few months. Not only is this not good for our bodies but of course whatever you eat goes through to your milk so it affects the baby too, as well as milk supply. One of my biggest struggles after having Braxton was trying to maintain my healthy diet when I was just too exhausted to cook and of course when he slept, I didn’t want to be in the kitchen, I wanted to sleep!

I also really struggled with breastfeeding – it didn’t come easily to me at all – but I got there eventually. I was told to eat lots of oats to increase my supply so I eventually got into the kitchen to make some flapjacks as the store-bought ones are just so full of sugar. They were so yummy and such an easy snack to have next to me during those early days of being absolutely ravenous every time he even approached my boobs! So I made these for my friend also and thought I’d share the recipe.

These are also fab to have on hand during labour, for energy, and for baby led weaning, I’d suggest just omitting the sunflower seeds.


2 tbsp chia seeds mixed with 8 tbsp water
10-15 medjool dates (depending on their size)
5 tbsp coconut oil
3 tbsp peanut butter
5 tbsp maple syrup
3 cups organic rolled oats
Quarter cup ground flaxseeds
3 tbsp sunflower seeds (optional)
Handful raisins (optional)


Preheat the oven to 180* and line a square baking tin with baking paper and grease with coconut oil.

Mix the chia seeds with the water and leave aside to set for 10 minutes. It should turn into pudding-like consistency that will act as eggs to bind.

Heat the coconut oil in a pan and add the peanut butter and maple. Once combined add the dates and mix, then put it all in a food processor.

Blend until smooth, then add the oats, flax and chia mix, and blitz a little until incorporated.

Add in the raisins and sunflower seeds if using and blitz gently, just enough to get them evenly distributed.

Now spoon the mixture into the prepared baking tin, pressing down until it’s tightly packed and bake for 10-12 minutes. They need to be moist and not overcooked.

Leave on a cooling rack until completely cool – if you cut them while they are hot they won’t stick together.

Once cool cut into squares and store in an airtight container.

Love & health,


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