I am a sucker for any snack or breakfast item that also serves as an activity for my kiddos. I try to incorporate my kids into daily tasks because it brings out the curiosity in the task, resulting in my children wanting to do the chore themselves or taste the new food (if the activity involves cooking or baking). I am also a sucker for anything allergy-friendly because my daughter is one sensitive little lady. This granola was fun to make, yummy to steal a taste, and easy for my son to help with all the measuring, pouring, and stirring.
This recipe can be poured on top of yogurt, cottage cheese, mixed with milk or nut milk, used as trail mix, and packs in a ton of nutrients between the chia and flax seeds. This goes especially well with over-night oats when made with my amazing coconut-cream yogurt (also allergy and FPIES friendly). Check it out if you haven’t already.
- 1 teaspoon vanilla
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil
- 4 cups rolled oats (gluten-free for those with a wheat allergy)
- 1 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/2 cup ground flaxseeds
- 1/2 cup chia seeds
- 1 teaspoon cinnamon
- Optional items: 1/2 cup dried fruit or 1/2 cup tree-nut of your choice (if there is no nut allergy in your house).
- Preheat the oven to 325 degrees. Warm the honey or maple syrup and the oil in a glass measuring cup or bowl until easily pourable, about 15-30 seconds in the microwave. Add to a medium bowl with the rest of the ingredients and stir well to combine.
- Spread onto a baking sheet and bake for 30 minutes, stirring every 10 minutes, and removing the pan as soon as the granola starts to brown.
- Remove from oven and let cool. Once cooled, store in airtight container. See notes below.
- Store in airtight containers in the fridge for up to one month or in freezer bags in the freezer for up to 3 months.
- If you can’t do coconut due to a nut allergy, simply omit and use an extra cup of rolled oats or any other ingredient.