Raised from Scratch

growing up outside the box: alternatives to processed food and television

Granola Bar Pie…or Oatmeal Pecan Breakfast Bars November 6, 2012

Sometimes what you name your food determines your child’s excitement level, and this was certainly true this morning when I poured the breakfast bar batter into a pie pan and dubbed this the Granola Bar Pie. Try getting creative with food terminology and see how your toddler responds.

The bars (or pie wedges) are very portable once cool, maintaining enough moisture to not crumble in the car on the way to preschool. My kid has always been a night owl, and getting her up and ready to leave the house by 8:30 twice a week is damn difficult sometimes. THE most time consuming part of our morning is always breakfast because Ella loves to eat, and she likes to take her time doing it. No kidding, a small bowl of yogurt takes 30 minutes to consume sometimes. I’m completely thrilled that she’s a good eater and want to avoid rushing her meals or making them a source of stress at all costs. Keeping a portable breakfast food around, and remembering it’s okay to brush her teeth in the car (it’s not like the toothpaste I give her is harmful if swallowed, so why not?) is really helpful. She thinks brushing her teeth in the car is hilariously silly and likes that her car seat can occasionally be the dentist chair as well.

 Granola Bar Pie/Oatmeal Pecan Breakfast Bars

vegan and gluten free, contains no refined sugar

1  1/4 cup oats

1/2 cup ground pecans

1/4 cup coconut flour

3/4 t. ground ginger

1  1/2 t. ground cinnamon

pinch of ground cloves

1/4  t. sea salt

1 T. flax meal (ground flax seeds)

1/2 T. salba or chia seeds

1 cup almond milk (or milk of choice)

1/2 T. vanilla extract

1 T. maple syrup

2 frozen bananas, thawed, mashed

1/4 cup raisins

Preheat oven to 375 F. Allow frozen bananas to thaw in a bowl on the stove (especially if your oven exhaust fan pushes all the hot air onto your stove-top like mine does), or place in the oven for a few minutes as it starts to preheat, or thaw in the microwave for 30-45 seconds.

Combine all dry ingredients in a large bowl. Add almond milk, vanilla, maple syrup and thawed bananas, mix well. Stir in raisins. Butter a pie pan (or use coconut oil) and pour batter into pan, smoothing the top with a spatula. Bake 25-30 minutes until firm. Allow to cool 5 minutes before slicing into 8 wedges.

Inspired by: Banana Raisin Oatmeal Bars from Quinoa, Kale & Exhale

 

DIY Cranberry Almond Granola October 24, 2012

Boxed granola from the grocery store is typically loaded with sugar, and it’s pretty darn expensive when you consider the low cost of oats. With just a few ingredients and 30 minutes, this homemade granola recipe will leave your kitchen smelling of warm cinnamon and toasted almonds and you’ll have a healthy snack to munch on all week. If you’ve never tried making your own granola before, this is a great starter recipe, easily adaptable to whatever nuts, dried fruits or add-ins you’ve got in your pantry. Today it’s also satisfying my sweet tooth because I am completely out of cookies. 😦 I’m not sure how I let that happen, but the granola is actually a great substitute.

Cranberry Almond Granola

2 cups rolled oats

1 t. ground cinnamon

½ t. sea salt

3 T. canola oil

¼ cup + 1 T. honey (or agave for vegan granola)

1 t. vanilla extract

1/4 cup unsalted sunflower seeds

1/3 cup dried cranberries

1/3 cup sliced or slivered almonds

2 T. flax meal or whole flax seeds

Preheat oven to 325° F.

In large bowl combine oats, cinnamon and salt. In small bowl combine oil, honey and vanilla extract; pour onto oats and mix well. Add sunflower seeds and cranberries. (Almonds and flax are added later.)

Cover a baking sheet with parchment paper or very lightly oil pan. Spread granola onto pan evenly, but don’t spread it too thin, and remember clumpy granola is okay.

Bake 10 minutes, then add almonds and flip gently with a spatula. Return to oven, bake additional 15 minutes or until golden brown. Remove from oven and immediately sprinkle with flax so it will stick to the oats. Allow to cool completely. Store in glass jar or other air-tight container. Yields 3 1/2 cups. Best eaten within 1 week.