Oats for milk production

If you have low milk supply, many lactation consultants will recommend eating oatmeal to boost milk production. There is no documented scientific evidence for this; however, the anecdotal evidence is strong enough – and the downside, side effects, and costs are low enough – that it is often a first recommendation.


The recommendation is often to eat oatmeal for breakfast. Well, I don’t particularly care for oatmeal as it’s one of my eat because you are poor and can’t afford commercial cereal foods. When I do eat oats, it’s in the form of groats (Uncut oats) and I really like that form,  but they are somewhat difficult to find locally and you have to boil them for like 25 minutes and I usually make a quart at a time and have to eat them like crazy so they don’t go bad and then I’m completely bored with them again.

Enter Lactation cookies. There are many recipes, but really, cookies?  I mean I’m already on the weight gainer Domperidone and I love food, so cookies are just not on the list of things I really need to stuff my face with regardless of oat content.

Enter Oat Scones,  Not as much sugar, plenty of fat, but maybe just a nice change of pace from bowls of oatmeal and large servings of cookies.

This recipe is a work in progress- so yeah, don’t make it unless you need to increase oats in your diet now. Hold out for the fully modified recipe.

I’ve made it twice this week and the changes to the oat flour proportions,  increasing the baking powder, adding an egg and reducing the amount of milk to compensate for the egg are all good.  I’m going to get some brewers yeast tomorrow and look at changing out the eggs to flax meal and water. May have to increase the sugar content, but I think I will do that in two steps.

I make this in an 8×8 pan. You can double it and put it in a 9×13 pan

How to make Oat Flour- super easy

Original recipe Scottish Oat Scones

SCOTTISH OAT SCONES (modified- AKA no Wheat flour) but not really Scottish Oat Scones, because Cinnamon.

Preheat oven to 425 °F. Butter an 8×8 inch baking dish

2 1/4c. Oat flour  (made by grinding rolled oats in a food processor or blender- if blender, grind ¼ cup at a time)
1 1/4 c. Old Fashioned Quaker Oats (uncooked)
1/4 c. sugar
1 tbsp. baking powder- increasing to 2 tbsp.
1 tsp. cream of tartar
1/2 tsp. salt
1 tsp Cinnamon
2/3 c. butter
2 tablespoons of milk
2 eggs
1/2 c. raisins or currants- Optional- From the original recipe, but just please don’t commit this culinary sin.

Sift dry ingredients. Add butter, milk and egg. Mix just until dry ingredients are moistened. Stir in currants or raisins if you have to do it.

Spoon into the buttered 8×8 pan. Put in the preheated hot oven (425) 12 to 15 minutes, or until light and golden brown. Serves 8-12.