Sunshine Granola

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Add sunflower seeds to the kids morning granola to make the perfect sunshine-y batch – just right for the final days of summer! Whip up a batch now and the first few breakfasts during hectic back-to-school will be a cinch.

Sunshine Granola (2)

Ingredients:

  • 2 cups oats
  • 1/4 cup sunflower seeds
  • 2 tablespoons melted Earth Balance butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  1. Arrange the oats and sunflower seeds on a baking sheet.
  2. In a small bowl, whisk together the butter and maple syrup. Drizzle over the oat mixture and sprinkle with the salt.
  3. Bake at 300 degrees F for 15 minutes. Stir and return to the oven for an additional 15 minutes. Let cool completely before storing in an air-tight container.

We love this stirred into non-dairy yogurt!

Sunshine Granola (3)

Easter Egg Granola Tarts

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These adorable tarts will get things off to a perfect start on Easter morning! Bake the night before and they’re ready to go as soon as you wake up.

Ingredients:

  • 2 cups rolled oat
  • 1/2 cup shredded coconut
  • 1/2 cup sunflower seeds
  • 1/4 cup whole wheat flour
  • 1/3 cup agave nectar
  • 1/4 cup canola oil
  • Plain or vanilla non-dairy yogurt
  • Fruit or food coloring for garnish
  1. Combine the oats, coconut, sunflower seeds, and flour in a bowl. Set aside.
  2. Combine the agave and canola oil in a saucepan and cook over medium heat for about 3 minutes, until warm. Drizzle over the dry ingredients, and stir to combine.
  3. Pat the mixture into 4 egg shapes on baking sheets lined with parchment paper. It will be quite crumbly, but will set as it cooks.
  4. Bake at 300 degrees F for 25 minutes. Turn off the oven but leave the pans inside with the door propped open to cool completely. You can even leave them this way overnight!
  5. In the morning, spread with the yogurt. Decorate with berries to resemble decorated eggs, if desired, or make stripes by swirling through a little natural food coloring.

Easter Granola var

Granola Muffins

Granola Muffins

My preschooler doesn’t like granola stirred into his non-dairy yogurt, so I wanted a sneaky way to get this nutritional powerhouse into his diet. These muffins are the perfect fix; he has no idea the granola is there, but I know he’s eating muffins with an extra dose of hemp and flax and other granola goodness.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1 cup granola
  • 1 tablespoon lemon juice
  • Scant 1 and 1/2 cups vanilla almond milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the flour, brown sugar, salt, baking powder, baking soda, cinnamon, and granola; set aside.
  2. Place the lemon juice in a measuring cup and fill with the almond milk to equal 1 and 1/2 cups. Let stand for 5 minutes.
  3. Combine the almond milk mixture in a bowl with the oil and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined.
  4. Divide the batter evenly among 12 greased muffin cups. Bake at 400 degrees F for 20 minutes. Let stand in the pans for 5 minutes, then transfer to a wire rick.

Note: For true granola lovers, sprinkle the tops of the muffins with a little extra before baking.