My lovely friend had a baby a few weeks ago, but because she lives in London we only managed to go and visit them just now. Lucky Little Person is feasting regularly on finest Mummy Milk, so it seemed only right and proper to take Mummy some calorie-laden, milk-supply-boosting, extra-indulgent and simultaneously health-packed yumtastic treats, as a gift 🙂
Kellymom and other reputable sources of breastfeeding information recommend oats as a potential galactagogue (i.e. a food that will increase milk production in a nursing mother). Other, less-well-referenced sites suggested a whole slew of potential ingredients for these Yummy Mummy oat bars. I decided to skip the brewers yeast and fenugreek – bleurgh – and concentrate on delicious things instead. Every new mum needs chocolate, right?, so I put in a generous amount of both dark and white chocolate chips. Ripe bananas for vitamins and minerals? Perfect. Healthy fats and trace elements from almond butter? Ideal. Milk and eggs for calcium, iron and extra protein? Done.
If you’ve read my post about almond noodles you’ll know how verging-on-phobic I am about peanut butter. As it transpired, my friend has been advised to avoid peanuts while breastfeeding, because of the risk of allergies. Who knew? So she was relieved to hear that these delicious oat bars contained almond butter instead.
It occurred to me as I reviewed the ingredients in these fabulously moreish banana almond chocolate chip oat bars that even if you aren’t a breastfeeding mum (or a mum of any kind), they would make a pretty tasty and healthful breakfast bar. If you’re feeling virtuous, you could substitute some raisins, dried cranberries, nuts or chopped dried apricots for some (or all) of the chocolate chips, but otherwise, they’re good to go. Kipper has been scoffing them as snacks (and requesting more) and didn’t seem to notice that I’d just snuck a load of fruit, milk and oats past her. A few chocolate chips go a long way, apparently.
This made 16 oat bars, but next time I’ll be tempted to cut them bigger and make fewer. Yum.
- 200g porridge oats
- 50g dark muscovado sugar
- 1 tsp baking powder
- 1 tsp mixed spice
- pinch salt
- 125ml milk or natural yogurt
- 1 large egg
- 2 large bananas, mashed
- 1 tsp vanilla essence
- 50g almond butter
- 75g dark chocolate chips
- 75g white chocolate chips
- Preheat the oven to 180C. Line a 20cm square tin with baking parchment.
- Combine the oats, muscovado sugar, baking powder, spice and salt in a large bowl.
- In a separate bowl, whisk together the milk, egg, mashed bananas, vanilla and almond butter. Whisk thoroughly to ensure the almond butter is well mixed in.
- Add the banana mixture to the dry ingredients and combine well. Stir in the chocolate chips. Spread the mixture into the prepared tin.
- Bake at 180C for 20-25 minutes.
- Allow to cool in the tin. Turn out and cut into bars.
- Variation - replace the dark and white chocolate chips with 50g dark choc chips, 50g sultanas, and 50g chopped dried apricots, for an even fruitier oaty bar. Or omit the chocolate altogether and add dried cranberries, crystallised ginger, pecan nut pieces.... Yum!