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Recipe for Milk Enhancing Granola Bars

A few months ago, one of the posters on my incredible Yahoo group for mommies, The Booby Brigade (or The Tit Club as my friend Jason puts it) linked a Smitten Kitchen recipe for granola bars. She had made a few substitutions and said it had enhanced her milk supply. I tried it, made my own adjustments, and lo and behold, it worked.

Thanks to Smitten Kitchen for the original recipe and “LizBK” from the Tit Club for the inspiration!


1  2/3 cups old-fashioned oats

1/2 C raw sugar (or granulated sugar or brown sugar)

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 C dried cherries

1 C raw almonds or walnuts

1/2 C shredded coconut

1 C raw pepitas/pumpkin seeds

(alternately, any combination of dried fruits and nuts. Coconut is important, as are either walnuts or almonds. Cherries are remarkably healthful, but dried cranberries are a less expensive and cheaper option)

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

6 tablespoons coconut oil, melted

1/4 cup molasses

4 tablespoons honey

1 tablespoon water


Preheat the oven to 350. Line an 8 x 8 x 2 pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted oil, molasses, honey, peanut butter,  and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges.

Cool the bars in their pan completely on a cooling rack.

Once cool, a serrated knife (or bench knife) to cut the bars into squares. Wait until they’re cool! They’ll be really crumbly if you don’t (but still delicious). To store, wrap the bars individually in plastic or stack them in an airtight container.


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