GrrrNola for Baby Green Giants

Old habits die hard, especially when it comes to changing eating habits. Getting a good start to the day is important and picky kids and nutrition nutty moms can make for an explosive morning in deciding what to have for breakfast. This Granola is the BEST tasting granola, way better than even the fancy ones at the health food store. It is a "baby green giant" recipe because it has more sugar in it than I would like (and I will often use even less ) but when I make it just like this NO one complains-not my hubby, not kiddies, not no one! ;) I actually have shared this recipe with my extended family and received rave reviews from skeptic taste buds. We call this Grrrnola at our house because this is how my little boy would say it in his excitement over having it.

Sheryl's GrrrNola:

4 Cups rolled oats

1 Cup slivered almonds

1/2 Cup cashews

1/3 Cup shredded unsweetened coconut

1/4 Cup sesame seeds

1/2 Cup pumpkin seeds

1/3 Cup Sunflower seeds

1/2 teaspoon salt

3 1/2 Tablespoons Coconut Sugar (can substitute for honey or grade B maple syrup)

1/4 C (grade B) Maple Syrup

2 Tablespoons honey

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 C Coconut Oil

 Preheat the over to 250 degrees. In the absence of a roasting pan, line two large edged cookie sheets with tin foil or parchment paper. If using cookie sheets take the time to really use two cookie sheets because it won't cook right if only one is used. 

Combine all nuts and seeds together. Sprinkle on salt and cinnamon until evenly dispersed. In a saucepan melt together over stove the Coconut oil, Coconut Sugar, honey and maple syrup. Just heat until dissolved and combined. Remove from heat and add vanilla.  Pour sweetener mixer over Oat mixture and stir quickly until everything is evenly coated. Divide mixture on to two cookie sheets, spreading as evenly as possible.

Place a sheet of foil loosely on top of each granola tray.

Bake for 30 minutes with with one cookie sheet on upper rack and one on the lower and then switch the sheets and back for another 30 minutes. After an hour, feel free to remove tin foil covering and back for an additional 15 minutes. The granola will harden as it cools, so don't worry if it's not as crisp as you were hoping for right at first.

Store in an airtight container in the pantry, or in the fridge if this will last your family longer than   1 week.

*When I want to take this to a Green Giant status I will add raw soaked almonds and sprouted sunflower or pumpkin seeds-so good.
**Occasionally I'll also add some Goji berries or raisins

***Grade B maple syrup is NOT the same as the high-fructose corn syrup that has made it self comfortable in family pantry's across America.  Grade B is a much less refined and processed for a maple syrup which retains some of it's original nutritional properties.

****Coconut sugar is definitely a specialty sugar and is worth every penny as far as I'm concerned.

We serve this granola with kefir poured over it, we use it for making exceptional homemade yogurt parfaits, and sometimes even as an ice cream topping. We have taken this in the car as a snack for the kids, and camping. Our taste buds LOVE it and our bodies are grateful for it.