Funky Crunchy Mama’s Coconut Galacto Granola

A few years ago, shortly after I returned to work after my first child, my milk supply started to tank. Not only had I succumbed to society’s pressure to work instead of pump, but I’d also started ovulating again — both putting a big drain on my production. I was desperate to hold on to my goal of 12 months, so I started researching galactagogues (milk production enhancers). (Galactagogue also quickly became one of my favorite words.)

One of the most regularly recognized lactogenic foods was simply oatmeal. Unfortunately, the thought of eating oatmeal daily made me gag. I’d heard of lactation cookies, but I didn’t want to have to bake cookies twice a week or pack on the pounds that I knew would come with them.

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I’d once seen someone make granola from scratch and it looked pretty simple, so I started researching recipes. I quickly learned that the basics included an oil, a sticky liquid (honey, maple syrup, agave syrup), nuts, and seasonings. Not only did granola allow me to avoid eating gruelish oatmeal daily, but it also opened the doors for other galactagogues.

So which galactagogues are used in this recipe? (I told you I really like the word!)

• Oats, obviously
• Coconut — both shredded and oil form
• Sesame via tahini
• Brewer’s yeast ‘cause it’s packed with all kinds of health benefits and is easy to hide
• Almonds

Additionally, if you serve it with dried fruit (like apricots) and almond milk, you’ll get an extra  1-2 punch.

You don’t have to be lactating to eat it! (I promise.)

So now that I’ve thrown “lacto” words out there a half dozen times, don’t worry, eating granola will not make you start to lactate. It’s a fairly healthy, delicious breakfast, full of as many healthy fats, fiber, and proteins as you want to put into it. Making your own gives you this power. And making your own granola is SO simple. My only tip is to not become too distracted while baking. It’s very easy to burn if you underestimate its doneness. The oils will continue to fry it up a bit after you’ve removed it from the oven, so err on the side of caution.

The recipe below makes quite a bit — about a 10 cup bowl full. I don’t find it to be a problem to use up in a week or two, but if you think you’ll struggle, freeze half of it for a later date.

Funky Crunchy Mama’s Coconut Galacto Granola

5 c. rolled oats
2 c. shredded coconut
2 c. sliced or slivered almonds
½ t. salt
½ c. coconut oil
⅔ c. honey
½ t. almond extract
1 ½ T. brewer’s yeast powder (optional)
¼ c. brown sugar
½ c. tahini

Preheat oven to 340℉.

Combine oats, shredded coconut, almonds, salt, and brewer’s yeast in a large bowl.

Combine the coconut oil, honey, almond extract, brown sugar, and tahini in a saucepan and melt together. Pour over oat mixture and stir to coat.

Line two 11 x 17 inch baking sheets with parchment paper and evenly distribute the granola.

Bake for 18-23 minutes, stirring halfway. Keep a close eye on it and remove from the oven when it’s just lightly toasted.

So did I make it 12 months breastfeeding my first? Yes. In fact I kept it up for two years, but I quit pumping after 11 months. All-in-all I consider it a success. If you’re interested in more tips for breastfeeding success, check out these 6 tips that I learned on my breastfeeding journey.

What’s your favorite granola flavor? I’d love to hear about (and try) it! Comment below!

— Funky Crunchy Mama