This no-fail granola recipe is better than anything out of a box. Once potential allergies have been ruled out, add pumpkin seeds or sesame seeds for some extra crunch. Dried cranberries are a tasty pairing with the coconut, but dried apricots, raisins, and cherries work well too. Some children have trouble with chewy dried fruits, so consider chopping finely before adding to the mix.
2 ½ cups rolled oats
½ cup shredded coconut
¼ teaspoon kosher salt
1/3 cup maple syrup or agave nectar
1 tablespoon canola oil
1 cup dried cranberries
Preheat oven to 300°F. Spray a large baking sheet with nonstick cooking spray. Combine oats, coconut, salt, maple syrup, and canola oil in a large bowl. Toss well and transfer to prepared baking sheet. Bake, stirring occasionally, until golden brown (15–20 minutes). Remove from oven. Once cool, mix in dried cranberries. Store in an airtight container for up to 1 week.
Yield: 3 ½ cups
Nutrition information per ¼ cup
Calories: 128, Total Fat: 4 grams, Saturated Fat: 2 grams, Carbohydrate: 22 grams, Sugars: 12 grams, Protein: 2 grams, Sodium: 33 milligrams, Cholesterol: 0 milligrams, Fiber: 2 grams, Vitamin D: 0 IU, Calcium: 8 milligrams, Iron: 0.7 milligrams
Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company
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