Vanilla Almond Lactation Granola

Oats are a long-time recognized galactagogue, and though the science might not back it up (there aren’t any actual studies to be found), decades of anecdotal evidence will tell you mamas everywhere rave about oats as a milk-boosting superfood. Personally, I don’t do well with a ton of oatmeal, and it’s the same for many of my clients, as well. Too many carbs make my blood sugar go haywire (despite what you might be told about the fiber content of oats, too much is too much for some) so I prefer getting my oats in a much less dense form, my favorite being granola. 

Granola is one of those foods I found way back at the beginning of my holistic health journey and has since become a huge trend- what was once a fringe hippie food is now on multiple shelves of grocery stores everywhere. Though generally packed with a ton of nutritious ingredients, store bought granola is also often packed with sugar in all forms.  My love that began with the super-sugary health store varieties has since evolved into a lower-sugar, but just as delicious homemade variety that is SO darn easy, you won’t feel the need to buy granola ever again. Ready to try it? 

This variation of my classic Vanilla Almond Granola adds the benefit of flax seeds to help boost milk supply. Be sure to put them in last– the heat will burn and oxidize those precious omega-3 fats. 

Vanilla Almond Lactation Granola 

1 cup rolled oats (sprouted if you can; gluten sensitive make sure to use certified gluten-free.)
1/2 cup chopped or sliced almonds
1/4 cup coconut flakes 
1/4 cup pumpkin seeds 
1/4 cup ground flax seeds
1/4 cup raisins or craisins (optional)
pinch sea salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup honey or maple syrup 
1/4 cup unrefined coconut oil

1. Preheat oven to 325 degrees. In a large bowl, mix together oats, almonds, coconut, pumpkin seeds  with sea salt and cinnamon.

2. In a separate bowl, mix together sweetener of choice, vanilla and coconut oil. Mix with dry ingredients until well combined- the mixture will be crumbly.

3. Spread on a baking sheet and bake for 20-40 minutes (depending on the heat of your oven), stirring as needed to prevent burning. Watch the edges until granola is golden and dry.

4. While still hot, stir in dried fruit and flaxseed. Let cool before breaking into pieces. Store in a sealed container (a mason jar works well). 

Chef’s Note: If you are looking for a clumpier granola, stir less often- just be mindful of burning. if you want a looser granola, stir more often.

Want to add more milk-boosting superfoods? Try a couple tablespoons of brewer’s yeast or a tablespoon of fennel sea for a licorice-like taste.