The pumpkin craze strikes again, this time in the form of lactation bars. I make lactation granola bars regularly and switch up the flavors with ingredients like various dried fruits, coconut flakes (toasted or untoasted), bananas, etc. I thought it would be yummy to try a variation with pumpkin to switch things up a little. They turned out so delicious, I’ve made them twice already! You can taste the pumpkin and the warm spices, and they’re just sweet enough to be a treat, but not too sweet. I added dark chocolate chunks to get my chocolate fix, and dried cranberries for texture and a little pop of sweetness. Nuts would be a great addition too!
Like most lactation recipes you see out there, these contain old-fashioned oats, ground flaxseed, and brewer’s yeast. And really, these are a pretty healthy treat with whole wheat flour, wheat germ (packed with protein, Vitamin E, folic acid, and zinc), and coconut oil. There is some brown sugar, but no refined sugar! And of course, there’s no butter or dairy otherwise, since I can’t have it. So if you want to make these but don’t need the lactation benefits, I’d make them exactly the same way but just leave out the brewer’s yeast.
These bars have a wonderful soft, cakey texture. I’ve also made them with only one egg and no leavening, and they turned out more fudgey, which was good too! So if you’d prefer that texture, only use one egg and no baking soda. If you don’t eat all of these within a couple of days (I doubt you will!), you’ll want to store them in the refrigerator or the pumpkin will go bad, and that would be terribly unfortunate.
I hope you enjoy these as much as I do. And really, feel free to make them at other times of the year as well. Pumpkin needs love year-round!
Pumpkin Lactation Bars
- 1 cup whole wheat flour
- 2 1/4 cups old fashioned oats
- 1/2 cup wheat germ
- 1/2 cup ground flaxseed
- 2-3 Tablespoons of brewer’s yeast (the more you use, the more you will be able to taste it)
- 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 14.5 oz can pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
Preheat oven to 350 degrees.
Pour into a prepared 9 x 13 pan. Bake for 25-30 minutes.
Cool, cut, and enjoy!