When I sat down to write a cookbook for pregnant and new moms, I knew one thing for sure: It must have snacks. Lots of snacks.

There’s nothing like pregnancy and life with a newborn that gets you automatically reaching for the cupboard in search of easy-to-grab food when you don’t have the time, energy, or brain power to make a more complete meal.

Snacks are key for dealing with morning sickness (beige food only please!), when we’re hungrier sooner and more regularly between meals, and they’re essential for keeping our blood sugar stable (important for all pregnant people – and very helpful in preventing nausea, headaches, fatigue, and much more).

And in the postpartum stage, regular meals have a way of being replaced with that #snacklife because life with a newborn often means eating whatever you can grab and eat with one hand.

As a doula and mom of two, I can tell you that having ready-to-go nourishing snacks can make the difference between feeling drained and feeling like you can get through the day.

The thing with snacks is there is such a big difference between store-bought packaged snacks and homemade snacks. Although certainly a necessity sometimes, packaged snacks are often high in sugar and devoid of the nutrients we need to keep us feeling good.

On the other hand, snacks made at home can be:

Packed with protein to keep you energized and feeling good
Full of great fats to satisfy you and fuel your brain
A great source of the vitamins and minerals you need to thrive
Well-balanced to keep your nausea, fatigue, and blood sugar in check

Enter my chocolate almond oat bars. It checks all the nutritional boxes above – it’s easy to make, delicious to eat, and can be doubled and frozen (either by the batch or as individually wrapped bars for easy grab-and-go snacking!).

Along with my chocolate almond oat bars, you can find many more delicious and nourishing snacks and meals in The Food Doula Cookbook.

Chocolate Almond Oat Bars from The Food Doula Cookbook

Author: Lindsay Taylor
Total Time: 0 hours
Yield: 12–16 bars 1x

Print Recipe

Ingredients

Scale

Dry Ingredients

1 cup (250mL) rolled oats⁠
1/2 cup (125 mL) almond flour⁠
2 Tbsp (30 mL) ground flaxseed⁠
1/2 tsp (2 mL) cinnamon⁠
1/2 tsp (2 mL) sea salt⁠
1/4 tsp (1 mL) baking soda⁠

Wet Ingredients ⁠

2 eggs⁠
1/2 cup (125 mL) almond butter⁠
1/4 cup (60 mL) maple syrup⁠
3 Tbsp (45 mL) coconut oil, melted⁠
1/2 tsp (2 mL) vanilla⁠

⁠Mix-Ins

1/3 cup (75 mL) dairy-free chocolate chips⁠

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Instructions

Preheat oven to 350F (180C) and line an 8×8-inch pan with parchment.
Mix dry ingredients together in a large bowl.
Whisk eggs in a medium bowl, and stir in the almond butter, maple syrup, coconut oil, and vanilla. Pour the wet mixture over the dry ingredients and mix until all oats are covered and look wet.
Fold in chocolate chips.
Pour mixture into parchment-lined pan, smoothing out with spatula.
Bake for 25–30 minutes, or until the centre springs back up after a light touch. Allow to cool, then score into bars and store in an airtight container.

Prep Time: 10 minutes
Cook Time: 25 – 30 minutes