This delicious and nutritious granola is not only kid-friendly, but also SUPER easy to make!
What’s better than a delicious, nutritious homemade granola that your kids love and that you can feel great about serving? Not much! In our house, we go through A LOT of granola. It seems like everyday we are either making yogurt parfaits or smoothie bowls, and granola is ALWAYS the #1 topping of choice among all of us. I was finding that we were going through so much of it that it became very expensive and as a dietitian, I also didn’t love the amount of added sugar and fat that was found in the store-bought options we had.
So, we decided to create our own homemade granola recipe (confession–this was the VERY first granola recipe that I’ve ever made!). It was much easier than I ever thought and turned out perfect on the first try. It’s got the perfect combination of sweet and salty flavours, and because of all of the wholesome ingredients, is very nutrient-rich.
As a pediatric dietitian and mom, I love that I can feel good about serving this granola everyday. Rolled oats are the star ingredient, which boast tons of fibre and many vitamins and minerals. We also use natural peanut butter, which is rich in protein, fibre, and monounsaturated fatty acids. We sprinkled in hemp hearts for added protein and nutrition, as well as coconut and real maple syrup. And of course, the most important ingredient of all (according to the kids): chocolate chips.
This recipe is very versatile and customizable, so you can substitute other nuts/seeds or dried fruit in if you’d like. As long as you keep the amounts fairly similar.
Homemade Peanut Butter Granola
This granola recipe is easy, kid-friendly and delicious!
Ingredients
- 3 heaping cups of rolled oats
- 2 tbsp hemp hearts
- 2 tbsp brown sugar
- 2 tbsp shredded coconut
- 2 tbsp coconut flour
- 1/3 cup natural peanut butter
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/3 cup dark chocolate chips
Instructions
- Combine wet ingredients in a medium microwave-safe bowl and microwave for about 30 seconds, until melted and smooth after mixing
- In a large bowl, combine and mix all dry ingredients
- Pour wet ingredients over dry, and with a spatula, mix until evenly coated
- Line a large (or 2 small) baking sheet with parchment paper or a non-stick mat and spread the granola evenly
- Bake at 340 F for about 20 minutes, tossing lightly at about the 15 minute mark
- Allow to cool and then toss in chocolate chips! Store in a cool, dry place or in the fridge or freezer.
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Eileen says
Not a fan of coconut – any substitutes for the coconut oil, flour, or shredded coconut?
Also, can I use chia seeds instead of hemp hearts? If yes, same amount?
Thanks!
Sarah Remmer says
Absolutely! You can sub out coconut oil for any oil of your choice. No need to use shredded coconut either. Feel free to swap out with nuts or seeds of choice. Instead of flour, feel free to use almond flour or oat flour. You can definitely use chia instead of hemp hearts.
Nicole says
This looks really yummy! I don’t have coconut flour. Any suggestions for a substitute?
Sarah Remmer says
Hi Nicole! Regular all purpose flour will do the trick!