Clean eating | Gluten-free | Dairy-free | Soy-free
If you’re looking for a tasty new breakfast recipe for this holiday weekend–or want something to eat by the handful, because that’s what I’m doing right this second–look no further. My husband and I are currently obsessed with this granola. I now want a double oven, not just for big holidays, but so that I can make double batches of this stuff all the time.
We’re big cereal eaters, and we try to stick to the healthier stuff. In fact, we were on vacation last month and I let the girls buy a certain marshmallow-containing cereal branded with a certain popular Disney movie, just because it was vacation (and they’d been begging for it for awhile), and they didn’t like it! I was feeling all proud of myself until I read this article from 100 Days of Real Food about how bad boxed cereals really are for you. Besides being easy and eat-four-meals-a-day delicious, the greatest thing about this granola is that we know everything that’s in it, and it’s all good, healthy stuff.
My finicky middle child is still coming around to it (she doesn’t like coconut much, which could explain it), but my grade-schooler loves it on yogurt and my toddler eats it by the fistful. I’m going to need to find more tasty granola recipes to expand my repertoire!
Adapted from here
- 3 cups old-fashioned rolled oats (certified gluten-free if necessary)
- 1 cup slivered almonds
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 2/3 cup unsweetened finely shredded coconut (if you can only find larger shreds, increase amount to 3/4 cup)
- 1/4 cup coconut sugar or brown sugar
- 3 fl oz (1/4 cup plus 2 Tbsp.) maple syrup
- 1/4 cup coconut oil, melted
- 3/4 tsp. salt
- 1 cup raisins
- Preheat your oven to 250 and line two rimmed baking sheets with parchment. (I just learned that foil works in a pinch, but parchment is lots easier.)
- In a large bowl, combine oats, nuts, coconut, and sugar.
- In a liquid measuring cup, combine syrup, oil, and salt.
- Slowly pour liquid into oat mixture and mix well with a spatula or wooden spoon until oat mixture is well coated.
- Pour half onto each prepared baking sheet and spread into an even layer.
- Bake 70 minutes or until golden, rotating baking sheets halfway through.
- Let cool, then break up chunks slightly and pour half of the raisins on top of each sheet. Use the parchment to pick up each batch and pour into a resealable storage container. I then give it a little shake to mix the raisins in further.
- Enjoy as a breakfast cereal with milk of choice, over yogurt, or by the handful!
*or 4 fruits & a gourd, depending on how you choose to classify pumpkin.
School’s started for most everyone by now, & I know lots of moms are looking for tasty but healthy options for their kids’ lunchboxes. These muffins fit the bill: they contain five different fruits (as long as you consider pumpkins fruits), as well as almonds & whole-wheat flour. They pack a quick & hearty nutritional punch so your kids can get back onto the playground. They’re so hearty that The Munchkin can only finish half of one, so you may want to consider packing just a half muffin, or else making them in a mini-muffin tin & adjusting the baking time.
They’re also great for new moms because of their heartiness & ease of one-handed consumption. They were brought to me after The Mini-Munchkin made her appearance & I begged for the recipe, so that’s why you’ve got it here!
The recipe says it makes a dozen muffins plus 2 loaves; when I made a half recipe, it yielded not quite 18 muffins. You can choose how & if you want to divvy up the batter. As an added bonus, if you make a half recipe, you’ll have plenty of pumpkin left over in a standard can to make these delicious pumpkin chocolate-chip squares. Just saying.
- 3 to 4 extra-ripe bananas, peeled & mashed (2 cups)
- 1 cup pumpkin
- 3 eggs
- 1 1/2 cups sugar
- 1 cup unsweetened applesauce
- 3 cups all-purpose flour
- 2 cups whole-wheat flour
- 1 Tbsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. cloves
- 1 cup chopped dates
- 1 cup raisins
- 1 cup sliced almonds
- Preheat oven to 350. Generously grease muffin tin &/or loaf pan(s). Combine bananas, pumpkin, eggs, & sugar in mixer bowl. Beat in applesauce.
- In a separate bowl, combine dry ingredients. Stir into banana mixture until just combined.
- Fold in dates, raisins, & almonds.
- Spoon 1/4 cup of batter into each muffin cup; pour remaining batter into loaf pans, if applicable.
- Bake muffins for 20 minutes or loaves for 60 minutes. Cool in pan 5 minutes, then cool completely on wire rack.
Hi, all! I’m late posting today because we decided to take The Munchkin to see her first in-theatre movie, Cars 2, this morning to celebrate her using the potty for the first time! (Yes, we were planning on going anyway, but it was nice to call it a reward.) It was a little loud in the theatre for all of us, but we all liked the movie. Munchkin was also quite excited when she saw the Winnie the Pooh movie preview.
I’ll post about the weekend’s crazy birthday bash next, but I need a little detox from Sweets Week first.
This is my favorite salad. Period. I make it all the time during strawberry season. I love how fresh & light it is, plus it boasts lots of antioxidants! This is another great recipe from The Essential Mormon Cookbook, & just like with the last one, I halve the dressing recipe & still have plenty for at least 6 people. This is how I make it; if you’re making it for a huge church get-together or something, double it. Oh, & the dressing keeps really well in the fridge, too!
Honey Celery Seed Dressing
- 3/8 cup sugar
- 1/4 cup honey
- 1/2 tsp. paprika
- 1/2 tsp. ground mustard
- 1/2 tsp. finely grated onion (just take a cut onion to the side of your box grater a half-dozen times & use your 1/2 tsp. to scrape the resultant goo off the inside. You could also use dried onion powder or flakes, but I don’t know the conversion for that)
- 1/4 cup lemon or lime juice
- 1/2 cup vegetable oil
- 1/4 tsp. celery seed (if you have an aversion to the taste of celery, you can cut this in half)
- Add all but the last 2 ingredients to a blender cup & blend well.
- Lift the lid; gradually add oil & celery seed while blending.
- Toss with washed baby spinach, sliced strawberries (macerate them with a little sugar if you’re serving this outside to keep them fresher), & sliced toasted almonds (if you can find the honey-roasted salad topper ones in your produce section, those are the best, but my grocery store didn’t have them). Serve immediately. If you’re taking this to a potluck or waiting to serve it, leave the dressing on the side for guests to add themselves so that the spinach doesn’t wilt.
- Refrigerate remaining dressing to use later.
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