Postpartum is a time to nourish your body, to make sure you restore what birth depletes from your body during birth. This banana bread is quick, easy to make and is a crowd pleaser for the whole family. Wins everywhere! If you’re really wanting that extra boost of oxytocin - add in some dark chocolate chips - YUM!

Oats are one of the top snacks for breastfeeding and increasing milk supply, due to their high iron, beta-glucan and vitamin B content. Oats can help lower blood pressure, cholesterol and keep you feeling full! Essentially, oats help to fuel your body. I like to think of oats as a really great wing man for breastmilk production. Oats themselves are not what makes your breastmilk, neither are any of the “breastfeeding snacks”, that’s mainly just marketing. Do they help? Sure. But eating a breastfeeding cookie won’t magically make breastmilk - sorry. It’s your hormones, and for those to be functioning correctly, they need ample nutrition and hydration. That is why eating nutrient dense food is SO important in recovery. If you give your body the correct fuel, rest and hormonal nourishment, it will be able to do what it was biologically crafted to do.

INGREDIENTS

3 ripe bananas

1 cup toasted oats

1/4 cup maple syrup

1/4 Cup almond milk

2 eggs

1/2 cup brown sugar

1/2 cup raw sugar

1/4 coconut oil

1/4 melted butter

1/2 self raising flour

1/2 flour

TOASTED OATS

Heat 2 tbsp of coconut oil and toss oats with 2 tbsp flaxseeds and 1 tsp cinnamon until oats are golden.

METHOD

Preheat oven to 180 degrees

Toast your oats first, and then mash the bananas before adding all your other ingredients. Stir until just combined.

Transfer to a cake tray and bake for 15-30 minutes, or until golden.