Granola in a bowla! Fuel your little yogi's day.

 

Here’s a simple and quick (around 10 minutes) recipe for you to make granola with your kids. It’s a nice thing to do together and it’s a great way of showing your child that not everything has to be bought, made up already, off of the supermarket shelf. This way you get to choose what you put in your breakfast to make it extra specially yummy and it’s a much better start to your day than some cereals, keeping your child fuelled for that little bit longer.

 
 
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RECIPE FOR GRANOLA:

INGREDIENTS

75ML APPLE JUICE

100ML PINEAPPLE JUICE

15G COCONUT OIL

65ML PLAIN AGAVE SYRUP (alternative: maple syrup agave is yum)

290G PORRIDGE OATS (thick oats work well)

120G PUFFED RICE

100G BREAKFAST TOPPER (choose selections with the dried fruits/ seeds that your child likes)

Or as an alternative to the above breakfast topper add in individual ingredients, for example:

25G RAISINS (add these after)

25G APRICOTS (add these after)

25G CHOCOLATE CHIPS (add these after)

25G PUMPKIN SEEDS

25G TOASTED ALMONDS

SERVE WITH:

FAVOURITE YOGHURT (lots of it)

MILK

METHOD

Preheat the oven to 180oc (fan 160oc/ gas mark 4).

Grab a saucepan and combine the juices, agave syrup and coconut oil. Bring the mix to the boil and simmer slightly.

When this is simmering mix together the other dry ingredients in a big bowl. Add the saucepan of hot liquid and give it a good stir together. Add more juice if it still looks too dry.

Line a baking try with non-stick paper and evenly spread the mix, it should be around 1cm thick.

Bake for 35-40 minutes. Give the ingredients a good mix every 10 minutes making sure the edges aren’t burning, but that it has started to dry out and slightly change in colour.

Leave it to cool before breaking it up if needed. Then add the breakfast topper or most of the alternative individual ingredients mentioned, bar the toasted almonds and pumpkin seeds (these can be added before and baked in the oven) and stir through well. That’s it, you’re done.

Enjoy!