Perfect for one-handed snacking with a newborn, this recipe is packed with healthy fats, fiber and whole grains, designed to nourish the new mother and support a healthy milk supply.

PUMPKIN SPICE GRANOLA

2½ cups organic old-fashioned rolled oats 

1 cup roughly chopped pecans 

¾ cup puffed millet 

3 tablespoons pumpkin seeds 

2 tablespoons sunflower seeds 

3 tablespoons debittered brewer’s yeast 

3 tablespoons ground flax 

1 tablespoon ground pumpkin spice 

¾ teaspoon salt 

½ cup pure maple syrup 

¼ cup coconut oil

DIRECTIONS

1. Preheat the oven to 350°F. 

2. Place all the dry ingredients in a large bowl. 

3. In a small saucepan, combine the maple syrup and coconut oil and gently warm over low heat until melted, about 2 minutes. 

4. Pour the wet ingredients over the dry and stir until well combined. 

5. Spread the mixture in an even layer on an un-greased rimmed baking sheet. 

6. Bake for 10 minutes, take it out, and give it a good stir. Then, bake for another 10 minutes, stirring it again halfway through the baking time. The granola is done when it is golden and fragrant. 

7. Remove from the heat and allow to cool for up to 30 minutes. Store in an airtight container at room temperature. The granola will stay fresh for up to 2 weeks.