My friend Patti cuts my hair and one day when I was over there, she had me try the granola recipe she was playing around with. It was so good! So I used her recipe and Nourishing-Traditionized it a bit, then made my own peanut butter chocolate version with some superfood add-ins. It was a hit and the kids love it with our fresh raw milk from the farm. You could also eat it plain or on yogurt. This makes a nutrient-dense breakfast, loaded with all good things, and the best part is that I found this sprouted organic oatmeal at Costco, so there's no need to soak or prepare the oats ahead of time!
Why prepare oats ahead of time if not using already sprouted oats? (Also called “soaking your grains”.)
Go here for more on that and a recipe for healthy breakfast cereal if you don't have sprouted oats. The short version is that it makes it much more digestable, especially for those who are sensitive. Keep in mind though that I like the consistency of this one much better, so hopefully your Costco has the sprouted oats too, or if not I added a link for where you can find them online.
More variations below!
I'm going to keep adding more recipe variations below as I play around and try these out on my family, so be sure to scroll down past the first recipe to see what else is there. 🙂
Here's what I have so far…
- Chocolate peanut butter
- Cinnamon raisin
- Cranberry pecan (+orange?)
Peanut Butter Chocolate Granola Cereal
This peanut butter granola cereal is good with milk, over yogurt, or just by the handful. The best part is all of the superfood add-ins and how it tastes a bit like no-bake cookies!
Servings: 6.5 cups
Ingredients
- 2 cups organic creamy peanut butter
- 1 cup organic coconut oil (or this refined coconut oil if you prefer no coconut taste)
- 1 cup real maple syrup
- 1/2-3/4 cup organic palm sugar (or organic cane sugar is fine too if that's what you have). You could also add more maple syrup and skip the sugar. If you're working on getting your family off the breakfast cereals from the store, you'll want to use 3/4 for now and cut it back later. If your family doesn't have many sweets, you'll be able to get away with only 1/2 cup or less.
- 1 cup organic cocoa powder , this is optional for extra chocolate flavor.
- 1.5 teaspoons sea salt
- 2 heaping Tablespoons of this colostrum for a nutritional boost to help heal your gut, increase energy, help digestion, weight loss, and tons more (learn here about the many health benefits and how to get colostrum into your diet
- 1 scoop of this collagen for another superfood hit--good for hair, nails, skin, and your immune system!
- 6 cups organic sprouted oats
- 2 teaspoons vanilla extract
- 10-12 ounces chocolate chips of your choice, I like this no-sugar brand that taste really good, but if your kids are picky, just get whatever your family likes. I also love these mini allergen-free chocolate chips (use 1.5-2cups) with only 3 ingredients: Organic cane sugar, organic chocolate & organic cocoa butter.
Instructions
- Preheat oven to 350*.
- In a large saucepan add the peanut butter, coconut oil, syrup, sugar, cocoa powder, salt, colostrum, and collagen powder--heat and whisk until it's all mixed together well.
- Remove from heat and stir in the vanilla and oats, then spread onto 2-9x13 baking pans or cookie sheets lined with parchment paper for easy clean up. I LOVE these pre-cut parchment paper sheets.
- Bake for 15 minutes, stir. Bake another 15 minutes, stir. Turn your oven down to 200* and bake 15 more minutes--check to see if it's starting to crisp up. This timing was perfect for my oven, but you may want to bake it a bit longer--you want it crispy but not hard and burnt. It'll crisp up more as it cools too.
- Remove from the oven and sprinkle a half bag of chocolate chips around each pan.
- Let it cool then break it up a bit and store it in a sealed container or baggie in the fridge to keep it fresh longer, although ours doesn't last long.
- Serve with raw milk or if you don't have that, at the LEAST, always use whole milk and never ever ultra-pasteurized. (Read more about healthy milk options here.) You could also serve over yogurt or just eat it by the handful. 🙂
Here's a new variation I just tried and it turned out really good! I'll add more variations as I try them out on the family. 🙂
Cinnamon Raisin Granola Cereal
Here's another variation that turned out really well, it's so easy to play around with this recipe! Serve with yogurt & fruit, or with a bowl of fresh milk! The best part is all of the superfood add-ins. 🙂
Servings: 6.5 cups
Ingredients
- 1 cup organic coconut oil, or this refined coconut oil if you prefer no coconut flavor
- 1 cup real maple syrup
- 1/2-3/4 cup organic palm sugar, or organic cane sugar is fine too if that's what you have. If you're working on getting your family off the breakfast cereals from the store, you'll want to use 3/4 for now and cut it back later. If your family doesn't have many sweets, you'll be able to get away with only 1/2 cup or less.
- 2 Tablespoons cinnamon
- 1.5 teaspoons sea salt
- 2 heaping Tablespoons of this colostrum, for a nutritional boost to help heal your gut, increase energy, help digestion, weight loss, and tons more (learn here about the many health benefits and how to get more colostrum into your diet.)
- 1 scoop of this collagen for another superfood hit-- again, this is good for hair, nails, skin, and your immune system!
- 2 teaspoons vanilla extract
- 6 cups organic sprouted oats
- 1.5 cups organic raisins
Instructions
- Preheat oven to 350*.
- In a large saucepan, add coconut oil, syrup, sugar, cinnamon, salt, colostrum, and collagen powder--heat and whisk until it's mixed together well.
- Remove from heat and stir in the vanilla, oats, and raisins. Spread onto 2-9x13 baking pans or cookie sheets lined with parchment paper for easy clean up. I LOVE these pre-cut parchment paper sheets.
- Bake for 15 minutes, stir. Bake another 15 minutes, stir. Turn your oven down to 200* and bake 15 more minutes--check to see if it's starting to crisp up. This timing was perfect for my oven, but you may want to bake yours a bit longer--you want it a little crispy but not hard and burnt! Remember it'll crisp up more as it cools.
- After cooling, break it up a bit and store in a sealed container or baggie in the fridge to keep it fresh longer, but ours doesn't last long.
- Serve with raw milk or if you don't have that, at the LEAST, always use whole milk and never ever ultra-pasteurized. (Read more about healthy milk options here.) You could also serve over yogurt with fruit, or just eat it by the handful. 🙂
Cranberry Orange Pecan Granola Cereal
Here's another variation, and boy was it ever tasty--I didn't have orange extract, but I'm going to add that next time and report back! Update: loved it!
Servings: 6.5 cups
Ingredients
- 1 cup organic coconut oil
- 1 cup real maple syrup
- 3/4 cup organic palm/coconut sugar, or regular organic cane sugar is fine too.
- 1 teaspoon sea salt
- 2 heaping Tablespoons of this colostrum, optional, but there's no taste & adds a great nutritional boost (see more on this above)
- 1 scoop scoop of this collagen, again this is optional, but ""
- 2 teaspoons orange extract, optional, but yummy
- 6 cups organic sprouted oats
- 2 cups organic cranberries, I used the sweetened kind from Trader Joes
- 2 cups Crispy pecan pieces, or if you don't have any of those made, just roast them in the oven, see instructions below in the recipe notes
Instructions
- Preheat oven to 350*.
- In very large saucepan, add coconut oil, syrup, sugar, sea salt, colostrum, and collagen--whisk well, then heat until it's all combined and dissolved.
- Remove from heat and add orange extract, then stir in oats, cranberries, and pecans.
- Spread onto 2 baking sheets lined with parchment paper. Bake for 15 minutes, stir and flip the pan around the other way in the oven, bake 15 more minutes. Stir, then turn the oven down to 200* and bake another 15 minutes. Check to see if it's starting to crisp up. You want it a little crispy but not hard and burnt! It'll crisp up more as it cools.
- After cooling, break it up a bit and store in a sealed container or baggie in the fridge to keep it fresh longer, but this doesn't last long.
- Serve plain or with raw milk and you'll enjoy this for breakfast or a snack anytime!
Notes
Crispy nuts are more easily digested, especially in those who are extra sensitive, but if you don't have those on-hand, just make these...
Roasted pecan pieces:
Preheat oven to 325*. Using a rolling pin and a baggie, break the pecans into pieces. In a medium saucepan, melt 4 Tablespoons butter with 1/2 teaspoon sea salt, add pecans and toss 'til covered. Spread nuts out onto a parchment paper-lined baking sheet. Bake for 20 minutes or so, watching so they don't burn.
Note that when I added the orange extract, I had some orange juice here, so I also added 1/2 cup of that just for more flavor, but that meant I needed to increase baking time a bit to make sure it came out crispy.
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