This Lactation Granola is loaded with crispy, golden oat clusters and made with everyday ingredients that can support a healthy milk supply for breastfeeding mothers. Vegan, Gluten-Free Option.
Recipe by Caitlin Shoemaker on February 17, 2026
Prep time: PT10M
Cook time: PT22M
Total time: PT32M
Rating
5 stars (4 reviews)
Keywords
lactation granola
Ingredients
3 cups rolled oats
1/2 cup slivered almonds
1/2 cup walnuts
1/2 cup coconut chips (or thick-cut shreds* (optional))
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground flax seed
2 tablespoons brewers yeast (optional)
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup melted refined coconut oil (or olive oil)
1/2 cup maple syrup
1/4 cup almond butter or tahini
1 tablespoon vanilla extract
1/2 cup dried cherries (or sub raisins)
1/2 cup chopped apricots or dates
Categories
Breakfast
How To
Cuisine
American
Steps
Prep: Preheat the oven to 350F and set a large baking sheet off to the side.
Dry Ingredients: Add the rolled oats to a large bowl along with the almonds, walnuts, coconut, pumpkin seeds, sesame seed, flax, brewer’s yeast, cinnamon, and salt. Mix well until combined.
Wet Ingredients: Add the melted coconut oil to a small bowl and add in the maple syrup, nut butter, and vanilla. Use a spatula or whisk to combine; the mixture does not have to be completely uniform, but you want the nut butter to have dissolved into the other liquid ingredients with no big chunks.
Combine: Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to mix well. Transfer the mixture to the baking sheet and use the same spatula to spread it evenly across the pan, pressing down slightly to form better clumps.
Bake: Bake in the middle rack of the oven for 12 minutes, then remove from the oven and do your best to flip/mix the granola. Spread it out across the baking sheet and press it down, then return to the oven and bake for another 10 to 12 minutes, until the oats are golden and the nuts smell fragrant.
Cool: Remove the baking sheet from the oven and place it on a wire rack. Sprinkle the dried fruit evenly over the baking sheet, then let the granola cool completely for at least 45 minutes - this is where the final “crisp” happens and clusters form!
Serve & Store: Use a spatula to break the granola into smaller pieces (or keep the larger clusters). Store in an airtight container at room temperature for up to 2 weeks. Enjoy on its own for a healthy snack, or serve over yogurt, smoothies, with fruit, or as desired.
Nutitrion
Serving Size: 1 serving
Calories: 385 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 25 g
Saturated Fat: 10 g
Trans Fat: 0.003 g
Sodium: 62 mg
Sugar: 12 g
Unsaturated Fat: 13 g
Reviews
Bri G on 2026-03-11 (5 stars): Ok WOW. This is better than any store-bought granola!! I poured this on my green smoothie this morning and I immediately came to write a review! I chopped up deglet dates for my fruit and followed the recipe to a T, except I added only 1 T of brewer’s yeast. Next time I may add 2 as i can't taste it. Sooo crunchy and flavorful and fresh! I’ll be eating this every day. Thank you for another awesome recipe, Caitlin!
Alex on 2026-03-10 (5 stars): So so delicious - made it at 37 weeks and making again at 39 weeks. Whole family enjoys it too. So many goodies in there
Erin on 2026-02-23 (5 stars): Very easy to make AND extremely delish. Used natural peanut butter instead of almond and it’s divine.
Having a baby next week and looking forward to eating plenty of this guilt free!
Michaela Rastrelli on 2026-02-19 (5 stars): Switched up some of the nuts based on what I had on hand and SO GOOD! Will be making this again and again. Used tahini and loved it.
