It is simply not fair to make this granola and not share it with everyone within the reach of its aromatic cloud. Ahh, toasty oats and vanilla and honey! And of course, since it's here on this blog, it is even good for you.
OK, I know this is a new generation, but some of the smaller kids did not know that granola doesn't always come in a bar. This one is made on a cookie sheet and baked in the oven. It's really a kick to mix up.
Granola is easy to customize for kids with allergies (i.e., to certain nuts), and also for those who prefer more dried fruit, or little bunny cookies, or coconut, or other delicious things you may add. Here is what WE made:
Ingredients
- 4 cups quick-cooking oats
- 1/2 cup chopped almonds (or use any nut you like)
- 1/2 cup dried fruit such as raisins, cranberries, chopped dates, chopped dried mango, cherries, pineapple, or a mixture.
- 1/2 teaspoon vanilla
- 1/4 cup oil, such as canola or olive
- 1/2 cup honey
- 2 tablespoons chia or flaxseeds
- (Optional: mini bunny cookies (Annie’s), sunflower seeds, Cheerios, cinnamon, coconut flakes, etc.)
Instructions
- Preheat oven to 375 degrees. Cover two cookie sheets with foil or parchment.
- In a large bowl, mix all ingredients together with a spoon or very clean hands.
- Distribute granola on the cookie sheets.
- Bake for 30 minutes, and stir at least twice using a long-handled spoon and hot mitt. (This is a parent’s job.)
More Information
This is a very portable snack in a cup, bowl, ziplock bag or small container – or you can serve it for breakfast with milk or yogurt, use as a topping for yogurt or ice cream, or even try it over sliced fruit for a quick fruit crisp.
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