Homemade granola is a staple in our house. It goes so well with yogurt and it stores super well in the fridge, so we try to make a batch about once a month. But for a while when L was younger, I wasn't comfortable giving it to her since I worried that it would be too crunchy. Enter... Granola Sprinkles!
There's nothing magical about this approach except that you put finished granola into a food processor to grind it down into an almost powder. Prepared this way, the granola is sort of like dust, and it softens nicely in yogurt (or milk), making it perfect for younger eaters. It also sticks onto yogurt really well, so it's pretty easy for toddlers to eat with a spoon.
I vary what I put into my granola depending on what we have on hand, but today's version relies on seeds—flax and chia—for healthy fats and some protein, but is nut-free for all of you who are dealing with allergies. Feel free to use chopped nuts instead or to add some dried fruit (raisins, snipped cherries, etc.) if you like. We tend to add fresh fruit to our granola, but dried fruit can be super yummy.
Nut-Free Granola Sprinkles
Makes about 2 quarts
- 1 teaspoon vanilla
- 1/2 cup honey or maple syrup
- 1/2 cup canola or coconut oil
- 4 cups rolled oats
- 1 cup unsweetened shredded coconut*
- 1/2 cup ground flaxseeds
- 1/2 cup chia seeds
- 1 teaspoon cinnamon
- Preheat the oven to 325 degrees F. Warm the honey or maple syrup and the oil in a glass measuring cup or bowl until easily pourable, about 15-30 seconds in the microwave. Add to a medium bowl with the rest of the ingredients and stir well to combine. Spread onto a rimmed baking sheet and bake for 25-30 minutes, stirring every 10 minutes and removing the pan as soon as the granola starts to brown deeply.
*If you can't do coconut due to a nut allergy, simply use omit and use an extra cup of rolled oats.