This easy method is a great way to make granola for kids without worrying that it might be too crunchy, or loaded with too much sugar. And it’s a perfect pair for yogurt!
How to Make Granola for Kids
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 my kids were new to solids, I wasn’t comfortable giving it to her since I worried that it would be too crunchy. Enter… Granola Sprinkles!
The secret to this granola recipe is that you put finished granola into a food processor to grind it down into smaller pieces. Prepared this way, the granola 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.
This granola is made with a variety of wholesome ingredients, with some oil and a liquid sweetener to help create a nice texture for the finished granola. This is how to make granola to use during the week since it stores so well in an airtight container—and you can control the ingredients and sweetener in a way you can’t with packaged cereals. I like to snack on the finished granola myself, whenever I crave something crunchy, and to share it with new mama friends since the oats might help boost their milk supply.
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 if your kids like it that way.
How to Store Granola
We keep our granola in quart-size Mason jars in the fridge and it can stay fresh for up to a month. You can also put half of the batch into a freezer bag and store it in the freezer for up to 3 months to ensure that it stays fresh. (We tend to eat it pretty quickly in our house!)
- 1/2 cup honey (or maple syrup)
- 1/2 cup canola oil (or coconut oil)
- 1 teaspoon vanilla extract
- 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 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 mixture 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.
- Let cool and serve or store.
- Store in airtight containers in the fridge for up to one month or in freezer bags in the freezer for up to 3 months.
- If you can't do coconut due to a nut allergy, simply use omit and use an extra cup of rolled oats.