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!
Dairy-free option | Soy-free | Nut-free | Clean-eating option
Well, I’ve done it. I actually managed to get my child sick of one of her favorite foods in the world. Looks like Pancake Friday wasn’t such a great idea after all… So in tribute to the demise of Pancake Friday, I give you my final pancake recipe for awhile.
Now, for the record, these Sweet Potato Pancakes were not the straw that broke the camel’s back. They were amazing. My husband’s cousin asked for the recipe & they were a hit at her house too! These are perfect for fall, & just sweet enough with real maple syrup.
- 1 1/2 cups whole-wheat pastry flour
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. cinnamon
- 1 1/4 cups mashed baked sweet potatoes (about a tuber & a half)
- 2 eggs, beaten
- 1 1/2 cups milk (I used almond)
- 1 tsp. vanilla
- 1/4 cup butter or coconut oil, melted & cooled
- 2 Tbsp. brown or coconut sugar
- Sift together dry ingredients.
- Add remaining ingredients & mix until fully incorporated.
- Heat a griddle on medium heat & grease with cooking spray (PAM for Grilling is soy-lecithin-free).
- Drop 1/4-cupfuls of batter onto hot griddle & cook until edges are set & bubbles begin to form. Flip & cook until both sides are golden.
- Serve topped with maple syrup & a dusting of cinnamon.
Adapted from here.
Dairy-free option | Soy-free | Gluten-free option | Clean-eating option
My 4-year-old’s preschool asks parents to pack healthy snacks that feature at least 2 food groups. This being my first year packing anything resembling a school lunch, of course I’m going over the top looking for fun, healthy snack ideas she’ll eat. This has been my first great victory: they’re easy, she loved helping me make them, they travel well, they’re not messy, & even My Husband The Suspicious Of Anything Labeled “Healthy” gave them his stamp of approval.
UPDATE: This is my new go-to to take to new moms. The oats and flax are great for breastmilk supply, and the quick energy is awesome for those early weeks of nursing All. The. Time.
- 2 cups quick oats (use certified gluten-free if needed)
- 1 cup Rice Krispies*
- 1 cup flaxseed meal
- 1 cup mini chocolate chips**
- 1 cup creamy peanut butter (we use Natural Jif or Skippy)*
- 2/3 cup honey
- 2 tsp. vanilla
- 2 Tbsp. coconut oil
- Combine all ingredients in a large bowl, mixing gently to not crush the cereal, until well coated.
- Use a tablespoon or soup spoon to scoop out tablespoon-sized portions & roll them into balls between your hands. Place them on a parchment- or waxed-paper-lined cookie sheet.
- Refrigerate for 1-2 hours. You can serve them now, or place them in a Ziploc bag in the freezer to portion out in your kids’ lunches. They’ll keep a week in the fridge or a few months in the freezer.
* If you want to keep it 100% clean, use a less-processed brown rice cereal, or sub 2/3 cup more of quick oats, and use fresh-ground peanut butter (though that will make it much harder to mix) or another brand of jarred peanut butter that doesn’t contain refined sugar.
** For dairy- and soy-free, use Enjoy Life brand chips.
Original recipe here.
Linked up at Mommy Solutions