Postpartum Snacks

It’s no secret that right after having a baby and starting to breastfeed, the hunger is REAL. Or was it just me? Maybe it’s the fact that you can barely find time to eat, or the hundreds of calories you’re burning by breastfeeding, but the hunger is real.

I remember I would eat muffins at 2am because I literally felt like I was going to fall over from the hunger that was overtaking my body. Okay, that’s a little dramatic, but you get the picture.

I was hungry.

My sweet friend Alex had some of my friends make easy, bite-sized snacks for me so when we got home from the hospital, I would have a plethora of options. It was a game changer.

Unfortunately they didn’t last long. #postpartumhunger

If you’re about to have a baby, or just had one, or simply want healthy snack ideas, you’re in the right place! The key to a good snack is finding one that is delicious, nutritious, and easy to make.

I’ve pulled together my favorite recipes from my post-partum days that are still in the rotation of snacks here. All recipes have 10 or less ingredients, can be whipped up in about 10 minutes, and store easily.



I use the recipe from the back of the Trader Joe’s Flaxseed Meal, but adapt it a little bit:

1 cup rolled oats

1/2 cup flax seed meal

1/2 cup almond butter

1/3 cup honey

handful of chocolate chips

Mix ingredients together and form into balls. Freeze for 30 minutes then move to refrigerator. 


Paleo Banana Nut Muffins:

This is the recipe I use!

These are what I would eat at 2am when I was starving. Easy to make and easy to eat!

Cashew Cookie Dough Balls:

This is by far the easiest recipe to make ever! You do, however, need a food processor to make it work.

2 cups raw cashew pieces

1 cup gluten free oats

Dash of salt

⅓ cup -½ cup honey

Mini chocolate chips → I use these, but can be found at most health food stores.

Place nuts and oats in a food processor and blend until you get a fine mixture. Pour honey into food processor while blending. Add slowly and take breaks to let all honey get mixed in before adding more. When one big ball forms, you’re done! Remove from food processor and place in medium sized bowl. Add in chocolate chips and stir. You can form into balls and refrigerate or simply keep as one big ball and eat with a spoon (that’s what I did!)


Blueberry Crumble:

2-3 cups frozen blueberries

2 cups Almond Flour (not meal)

⅓ cup oats

¼ cup chopped pecans

⅓ cup honey

⅓ cup coconut oil, melted.

Pour frozen blueberries in a square baking dish and set aside. Miz dry ingredients together. Add wet ingredients. Mix until crumbly. Spoon over blueberries. Bake for 40-50 minutes at 350 degrees. If crumble starts to brown, place a piece of foil over it until the blueberries start to bubble.


Healthy Gluten Free Chocolate Chip Cookies

These cookies are by far the best almond flour cookies I’ve made. They taste the best the same day you bake them, so I suggest baking just a few cookies at a time and save the leftover dough for the next day. It won’t last longer than that!

Snacks you can buy at the store:

Boom Chicka Pop (I like the kettlecorn)

RX Bars


Fruit and Nuts

Cheesesticks (if you can have dairy)


Keep in mind that if you are breastfeeding, you’re burning an extra 700 calories a day! That’s like running 7 miles. Make sure you are nourishing your body and giving yourself enough time to rest, eat, and sleep. You’ve been working hard for 9 months, then you endured labor, and now you’re sustaining a life with your body. It’s pretty miraculous. Good job, mama!