Mama, what’s that?
I’m cutting onions.
I love onions. I want some. (Grabs raw onions and take a bite. Sames goes for cauliflower, tomatoes and any fruit he sees me cutting).
Weekends are the perfect time to have some fun in the kitchen with him. I like to measure all the ingredients and have him help by “pouring” it in a bowl. He also likes to “mix ingredients” in the bowl. Making granola was our first time doing a recipe together. It’s easy because the recipe will still turn out even if you put ingredients out of order.
I wanted to make a granola recipe that had the least amount of sugar, but was still tasty and crunchy.
We strictly use this granola for breakfast. I have other granola recipes for snacking and such. But this is for when we don’t want to start our day with a lot of sugar.
Our favorite way to eat this granola is with greek yogurt (full fat), topped with granola and hint of honey.
When cooking with kids, there’s a lot of questions, a lot of mess, but also a lot of fun. We also play with our food and shape them into cute heart shape
(found recipe on Pinterest and adapted it slightly)
4 cups rolled oats
1 cup sliced almonds
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoon coconut oil
1/2 cup honey
1 teaspoon vanilla extract
1 large egg white
Preheat oven to 290°F and line a rimmed baking sheet with parchment paper. Combine oats, almonds, cinnamon and salt in a large bowl. Add coconut oil, honey, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 15 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools).
When completely cool, break into clusters (if you want to add dried fruit, stir in now). Store in an airtight container at room temperature for 1 to 2 weeks.
How I adapted the recipe: used coconut oil and less honey
Pros: healthy, stayed crunchy even after being stored for weeks
Cons: maybe not sweet enough for other people’s taste, extra step of beating egg white