Parents are beginning to again contemplate carpools, homework and how to keep hectic mornings moving smoothly.
Because we shouldn’t send our kids off to school without a healthful meal, we should start contemplating breakfast too.
This chewy, crunchy, gluten-free snack is made with all whole foods, no additives, no soy, no genetically modified ingredients, and no chemical proteins or chemical preservatives.
The wedges can be stored in an airtight container at room temperature for up to 10 days.
Granola wedges
1cup gluten-free rolled oats, such as Bob’s Red Mill
1cup raw sunflower seeds (may substitute chopped raw nuts)
1cup brown rice cereal
½cup honey
1cup dried fruit, such as raisins, blueberries, chopped apricots or unsweetened cranberries
Pinch kosher salt
Preheat the oven to 400 degrees. Have a large rimmed baking sheet at hand.
Use cooking oil spray to grease a 9-inch round cake pan, then line the bottom with parchment paper.
Combine the oats, seeds and cereal in a mixing bowl. Spread on the baking sheet. Toast for about 10 minutes, stirring once halfway through. The mixture should be fragrant. Cool.
Heat the honey in a large saucepan over medium-high heat without stirring for 2 to 4 minutes, until bubbles form. Remove from the heat, then quickly stir in the oat mixture. Add the dried fruit and salt; stir to incorporate thoroughly.
Using a spatula spread the mixture in the cake pan. Press firmly to create an even layer. Cool for 30 minutes in the refrigerator, then dislodge and lift out the granola round; the parchment paper will help.
Cut into wedges. Makes 8 to 12 wedges
Nutrition per piece (based on 12): 180 calories, 4 g protein, 30 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 35 mg sodium, 3 g dietary fiber, 12 g sugar.
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