Perfect for those who want to make breakfasts in advance or to batch-cook, this granola recipe is perfect to ensure your baby and toddler are getting enough allergen exposure and will delight even the pickiest of eaters.
Recipe: Coconut Granola
- Yield: 8 cups / 236 ML
- Time: 60 minutes
- Age: 6 months+
- 3 cups rolled oats
- 1 cup sunflower seeds or pumpkin seeds
- 2 cups coconut chips (unsweetened)
- 1 ½ cups unsalted nut of choice (almond, cashew, macadamia nuts and pecan will taste good here)
- 1/3 cup refined coconut oil
- Greek yogurt
Optional Add-Ins for Picky Eaters:
- Heavy cream (2 years +)
- 2 cups white or brown chocolate chips (2 years +)
This recipe contains common allergens: dairy (yogurt, heavy cream), tree nuts (almond, cashew, macadamia nut, pecan). Only serve to a child after these allergens have been introduced safely. Note: sunflower seeds and pumpkin seeds are not considered to be common allergens but you should introduce them separately before serving this dish.
- Preheat the oven to 300 F. If the coconut oil is solidified, put the jar in a bowl of hot water so it liquefies.
- In a large mixing bowl, combine the oats, seeds, nuts and oil and stir well to coat.
- Spread the granola mixture on two baking sheets lined with parchment paper.
- Bake, stirring every 15 minutes, until the granola is lightly browned and toasted.
- Portion out half of the toasted mixture for yourself or any older eaters in the house. Add half of the coconut chips and store in an air-tight container.
- Pour the other half of the toasted mixture from one sheet into a large food processor and add 1 cup of the coconut chips and the chocolate chips, if adding in for a picky eater 2 years or older. Pulse until the nuts are completely pulverized. Repeat with the second tray of granola and the second cup of coconut and chocolate chips, if using.
- Serve: For babies and toddlers, serve on top of Greek yogurt. For picky eaters 2 years and older who don’t care for plain yogurt, serve with a pitcher of cream or milk and let your child pour the cream/milk into the bowl by themselves. Offer whole strawberries on the side.
To Store: Keep in the fridge for up to one month or in the freezer up to a year.
Coconut’s light, earthy and gently sweet flavor pairs well almond, banana, mango, peach, raspberry, and strawberry. Try adding in some of these fruits and explore adding in spices like cardamom, cinnamon, and turmeric for added flavor.