Berry Nutty Lactation Granola
Not able to come to the event? No problem! I'm sharing the recipe here, as well. This is a variation on my famous (among my group of friends) lactation granola; my one friend loves it so much she thinks I should sell it and made me promise not to share the recipe. So, this isn't exactly it...but this is a very nice version.
It features a number of ingredients believed to support a healthy milk supply, including oats, Brewer's yeast, and flax. It's also loaded with other ingredients that are especially helpful during the days and weeks postpartum: iron, crucial after the blood loss of childbirth; potassium to maintain fluid and electrolyte balance in your body; and fiber to help combat constipation. This granola also provides a wonderful balance of carbs and proteins—to give you long-lasting energy during those exhausting days with a newborn.
This granola is not just nutrient-dense but calorie-dense. This is vital when you're breastfeeding because you generally need to eat about 300-500 more calories per day than your pre-pregnancy diet. Snacking on this granola—on its own, on top of yogurt, or in a bowl with milk—is a simple and delicious way to ensure that you're consuming enough to meet your body's needs.
If you are concerned about your milk supply, please contact your local La Leche League leader or a board-certified lactation consultant. If you're in the NYC area, contact my sister—who is an experienced IBCLC and was a huge help to me when my son was born!—at firstname.lastname@example.org.
yields about 11 cups
- 6 c Rolled oats (I use Bob's Red Mill gluten-free oats)
- 1 1/2 c raw, sliced almonds
- 1 1/2 c raw walnut pieces
- 5 Tbsp Flaxseed meal
- 3 to 4 Tbsp Brewer's yeast
- 1 1/3 c Honey
- 2/3 c Coconut Oil
- 1 to 2 Tbsp vanilla
- 1/2 tsp sea salt
- 1 c Raisins
- 1/2 c Dried cranberries
- 1/2 c Dried blueberries
Preheat the oven to 325 degrees.
In a large bowl, stir together the oats, almonds, walnuts, flax, and Brewer's yeast. In a small pot over medium heat, combine the honey and coconut oil, until thin and the coconut oil is completely melted. Remove from heat and stir in the vanilla and salt. Pour over the oat and nut mixture and stir very well, ensuring that everything is evenly coated. Spread on two parchment-covered cookie sheets.
Bake for 20 minutes, stirring about halfway through. As soon as the sheets are removed from the oven, stir in the raisins, cranberries, and blueberries. Cool completely.
Store in an airtight container at room temperature or in the freezer.
Or just come by the Biggest Baby Shower and pick up your free sample!