filed under: baking, food, green family, healthy recipe, how-to, vegan cooking, vegetarian
We're sure you will find these recipes such a cinch, they'll become a beloved part of your breakfast rotation. The granola keeps for weeks in the refrigerator so it's a great staple to make and have on hand for rushed mornings as well as leisure ones. And with the temperatures starting to heat up, the smoothie will keep you cool and refreshed and ready for a day of family fun. Make sure you freeze the fruit the night before you plan to make the smoothies -- their texture when blended will be creamy and delicious! Read on for a delectable and healthy breakfast that will get mom's special day off to a great start!
1. Gather the ingredients
For the granola:
- 3 cups rolled oats
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 1 1/2 cups almonds
- 3/4 walnuts
- 1 1/2 tsp cinnamon (you could also add another 1/2-1 tsp nutmeg, allspice, or ginger)
- 1 cup raisins
- 1 cup shredded coconut
For the smoothie: (Serves 2, but easy to multiply)
- 1/2 cup non-dairy yogurt
- 1 cup chopped frozen banana
- 1 cup chopped frozen mango
- 1/2-3/4 cup non-dairy milk
- 1-2 Tbsp maple syrup (optional and to taste)
2. Toast the oats and chop the nuts
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces.
3. Mix (almost) everything together
Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren’t participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won’t be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly.