I tried a new recipe last week for lactation granola bars that my friend Aislinn sent to me. This recipe was great because it didn’t require a ton of time or ingredients, which is very important nowadays.
Below is the list of necessary/optional ingredients:
- 2 Ripe/Ripe-ish Bananas
- 2-3 Tablespoons of Ground Flax Seed
- 1/4 Cup All Natural Creamy Peanut Butter
- 2 Cups Rolled Oats
- 2 Cups Steel Cut Oats
- Handful of Craisins (optional)
- Handful or 2 (definitely 2) of Ghirardelli 60% Cacao Dark Chocolate Chips (optional)
First, turn your oven on and preheat to 400 degrees (I always forget to do this step in the beginning). Then proceed to mash up the two bananas.
Next, add the ground flax seed and peanut butter.
After that, add both oat amounts to the bowl. Aislinn said the combination of rolled and steel cut oats really adds for a nice texture to the granola bars, which after tasting them, I agree. If you prefer softer granola bars, I was advised to use a little bit less of the oats, or if you prefer crunchier bars, you should add a little more of the oats. This is one of those recipes where you can experiment a bit. I prefer things softer, so I added a little bit less than 2 cups of each oat.
This last step is open for interpretation. Aislinn said that she normally adds craisins and Ghirardelli 60% dark chocolate chips. It just so happens that I also love those two things, so that is why I listed them in the ingredients section. Feel free to add nuts, or raisins, or coconut, or anything that tickles your fancy, as long as it’s edible 😉
After all of these ingredients are mixed up, pour/dump your creation into an 8.5″ x 11″ baking dish. Using your spoon, smash the mixture down into the pan so that it is flat. Then pop it in the oven for about 10 minutes or until the edges begin to brown.
JK, I didn’t leave them on this plate, I only put them there so that I could take a pretty picture. I actually put them in Tupperware and stored them in the fridge because they last much longer that way.
This whole process took me about 25 to 30 minutes, and that was because I was taking pictures at each step. I think this is a great recipe because after you’ve done it once, I can see how it would be really easy to make a batch of these super quick while the little one is taking a nap. They make for a quick easy breakfast or afternoon snack, and I like them best after popping them in the microwave for 15 seconds. I’m not sure yet if they have made a huge difference in my milk supply, but they have definitely been very yummy. I hope you enjoy them!
P.S. The more chocolate, the better!