Healthy Homemade Granola

Make a big batch of this scrumptious granola next weekend, and let the kids help measure, stir, and taste test! Within minutes of hitting the oven, the kitchen will be filled with the aroma of maple and coconut. This versatile recipe can also be modified to accommodate food allergies, classroom regulations, and all your family’s favorite ingredients. Add nuts or pumpkin and sesame seeds for extra crunch, or swap out cranberries for raisins, dried apricots for cherries… The variations are endless.

Makes 3 ½ cups, or roughly 14 servings

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. Line a large baking sheet with parchment paper. 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 to 20 minutes). Remove from oven. Once cool, mix in dried cranberries. Store in an airtight container for up to two weeks.

Nutrition info 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

Recipe excerpted from
First Bites: Superfoods for Babies and Toddlers by Dana Angelo White (Penguin Publishing Group)