by Janet Henderson Schoniger
This recipe is from Jo Anne Larzik, an enthusiastic Colorado grandmother, mother and certified holistic nutrition practitioner who has been teaching 5- to 12-year-old children how to cook for the past 15 years with a series of classes called Now We’re Cookin’! Kids (nowwerecookinkids.com).
NOTE: This recipe can be served as a standalone breakfast dish. Jo Anne uses cage-free eggs and organic products, but substitutions can be made. Whenever a child is cooking, an adult should be supervising or assisting, especially when children are using knives and putting dishes or baking sheets into the oven. Depending on the age, ability and maturity of the child, these tasks may need to be performed by an adult. Kid-sized oven mitts that extend to the elbow help ensure children will be safe when cooking at a stove top.
Breakfast Granola With Yogurt
¾ cup organic oatmeal (not instant)
½ cup sliced almonds
¼ cup unsweetened shredded coconut
2½ tablespoons expeller pressed canola oil
1 tablespoon brown sugar
2 tablespoons honey
3 tablespoons dried cranberries
3 tablespoons golden raisins
HOW TO PREPARE:
Cover large baking sheet with foil; spray with organic vegetable spray.
Stir together 2 tablespoons oil and 1 tablespoon honey in medium-sized bowl. Stir in oatmeal and coconut. Combine well. Spread mixture over the baking sheet. Bake in 325˚oven for 10 minutes.
In same bowl, combine nuts, cranberries and raisins with remaining oil and honey. Combine well.
Remove pan from oven after the first 10 minutes. Spread nuts, berries and raisins on top. With a nonstick spatula, combine all ingredients, spreading mixture evenly. Place back in oven for another 10 minutes, or until all is golden brown. Cool completely. Store in air tight container.
Serve over ½ cup organic plain yogurt. Optional: Add 1 tablespoon honey and 1/8 teaspoon vanilla to yogurt, if desired.