Healthy granola sweetened naturally with pumpkin and a modest amount of honey. For breastfeeding moms, consider adding 2 to 3 Tbsp of brewer’s yeast as another potential galactogogue.
If you follow a gluten-free diet and are nervous about GF-certified rolled oats, try quinoa and/or buckwheat flakes instead. Do a 1:1 swap of the quinoa or buckwheat flakes for the oats, or try a mixture of flakes and puffed millet, amaranth, or brown rice cereals.
I personally find commercial varieties are way too sweet, so this recipe uses only a modest amount of honey (or maple syrup) and relies on the additional natural sweetness of the pumpkin, cinnamon and the fruits. To sweeten it a bit more, you could add unrefined muscovado, maple or coconut sugars, or light brown sugar. I’d start with 1/4 cup, melting it in with the coconut oil, honey, pumpkin and vanilla.
+ This recipe includes a mixture of cashews and pepitas (pumpkin seeds), but any nut or seed combination works. Pecan, hazelnut, macadamia, pistachio, peanut, brazil nut, sunflower seed, sesame or chia seeds. [Or omit altogether, if needed, for dietary or personal preference.]
+ It seems you can find almost any fruit in dried form these days, so play around with different combinations here as well — black or golden raisins, currants, cranberries or any other berry, apricot, mango, pineapple, papaya, dates, figs.
+ If you wish to include brewer’s yeast, you may need to look at a natural foods store to find it. I don’t personally have experience with it, but have heard that the taste is quite distinctive. You might want to start with 1 Tbsp and see how that goes in terms of flavor, and probably don’t go over 2 or 3 Tbsp total.