Lars had his two month appointment on Tuesday and I learned something very important about parenting.
For those of you who might not know, babies get their first round of immunization shots at their two month appointment. I knew it probably wasn’t going to be a fun experience for Lars, but I had no idea how hard it was going to be on me.
So as the nurse gave Lars the three shots and his face went from peach colored to light pink to dark pink to red, and his eyes filled up with tears but he was in so much shock and pain that he couldn’t even start crying because he was holding his breath, I was surprised to find my eyes immediately swelling up with tears.
And now I know. I know that the worst feeling ever is seeing my child suffering and in pain.
Before Tuesday I could only imagine how my dad felt when I tripped and fell on cement when I was one year old, knocking out my two front teeth. Or when my mom had to hold me down while I got stitches on my chin. Or when I came home from my first day at a new school crying because no one sat by me at lunch. Or when that stupid boy (thankfully!) broke my heart.
But now I know it probably hurt them more than it hurt me. Even now thinking about the look in Lars’ eyes makes me choke up. Am I being dramatic? Maybe. But oh man, I know now I’m in for quite the ride with this whole parenting thing. Someone hold me.
These Pumpkin Chocolate Chip Oats Bars are a hybrid dessert slash snack bar. They’re yummy enough to be considered dessert but also somewhat healthy enough to snack on through out the day.
They can also be made into lactation bars.
Wait, what the heck is a lactation bar?
Before you go looking at me like I’m all crazy let me tell you this: they can definitely be made un-lactationified. The only things that make them lactation bars are the oats, flaxseed, and brewers yeast. Oats and flaxseed? Pretty typical ingredients. Brewers yeast? Not so much. So if you want to make these and you’re not trying to increase your lactation output (sooooo like 98.5% of you), just omit the brewers yeast and replace it with additional flour). Easy peasy NON-lactation bars.
Regardless of being lactation or non-lactation bars, these are DELICIOUS. The bars are thick and chewy from the oats and whole wheat flour and I love the combination of pumpkin spices and chocolate.
And like I said, they are sweet enough to be considered dessert but healthy enough to eat all throughout the day! Which I did. For the sake of lactation.
- 1 1/2 cups whole wheat flour
- 2 cups old fashioned oats
- 1/2 cup flaxseed whole or ground
- 3 tablespoons brewers yeast or an additional 3 tablespoons of flour for non-lactation bars
- 3/4 cup brown sugar
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 1 14 oz can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup coconut oil measured in melted state
- 3/4 cup milk I used unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 1 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Spray 9x13" baking dish with cooking spray.
- In large bowl combine flour, oats, flax, brewers yeast, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Stir well to combine.
- In medium bowl, whisk together pumpkin puree, eggs, coconut oil, milk, and vanilla.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chocolate chips.
- Pour into prepared baking dish and bake in preheated oven for 38-42 minutes, until slightly golden and toothpick comes out clean from the middle.
- Let cool completely.
- Cut into bars and enjoy!