Recipe

Kid-Approved Homemade Power Granola

This crunchy, toasted power-packed medley provides belly-filling, long-burning energy.

Granola is a go-to in my household for breakfast, as a snack or even an after dinner treat. This crunchy, toasted power-packed medley provides belly-filling, long-burning energy from the wholeness of oats, healthy oils and added protein from nuts, and a boost of sweetness, nutrients and antioxidants from dried fruits. A pinch of cinnamon and salt bring all of the flavors together and cinnamon offers delicious anti-inflammatory and blood-sugar balancing benefits. The variations are virtually endless and the technique is so simple that my 3-1/2 year old son has it down pat (with a little help of measuring amounts from mama).

Yield: about 5 cups

Ingredients
  • 2 ½ cups organic rolled oats
  • ½ cup nuts – use one or a combination of sliced almonds, dried coconut flakes, pecans and/or walnuts
  • ½ cup seeds – use one or a combination of pumpkin seeds and/or sunflower seeds
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ cup coconut oil, melted
  • 3-4 tablespoons maple syrup
  • ¾ cup dried fruit – use one or a combination of dried blueberries, goji berries, mulberries, and /or raisins
Procedure
  1. Preheat the oven to 325˚F.
  2. Line 2 cookie sheets with a silicone baking liner or parchment paper for easy clean up.
  3. In a large bowl mix together oats, nuts, seeds, cinnamon and salt. Add coconut oil and maple syrup and stir until well mixed.
  4. Spread the mixture evenly on the cookie sheets.
  5. Bake for 19-23 minutes until toasted and golden, stirring after 10 minutes for even cooking.
  6. Let cool to room temperature and mix in dried fruit. Store in a sealed jar or container for up to 1 week.

Images: include using sliced almonds, coconut flakes, pecans, pumpkin and sunflower seeds, dried blueberries, mulberries and raisins

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