Every Morning Granola

This recipe comes from the Green Smoothie Girl, Robyn! I've included several additions that aren't in her original recipe.

By - Janine

Full of fiber, omega 3 fatty acids, and live sprouts--whole-foods nutrition perfect for children! You won’t get hungry before lunch, and kids won’t be nagging for snacks. I double this recipe and make it in a big broiler pan with a lid, where I keep it until it’s gone—a double batch lasts my four kids (big eaters!) about 10 days.

8 cups rolled oats

2 cups puffed millet

2 cups puffed quinoa

1 cup raw wheat germ

1 cup shredded organic coconut

½ cup freshly ground flax seed (I use my blender to grind the seed)

2 cups nuts (walnuts, pecans, cashews, almonds, pumpkin, sunflower seeds)

2 cups dried fruit (dates, golden raisins, cranberries, blueberries, banana chips, etc.)

¼ cup sesame seeds

2 Tbsp. cinnamon (I also use pumpkin pie spice)

Mix well.

Heat on stove until just melted, stir together, and pour over dry mixture:

½ cup honey

½ cup molasses or Grade B maple syrup

½ cup water

optional: ½ cup coconut oil

optional: 1 tsp. maple flavoring or vanilla

Mix liquid ingredients into dry ingredients until distributed evenly. Bake at 250 degrees,

stirring well halfway through the baking process, for 45 minutes. Keep in pantry for up to

2 weeks, or frig for up to 6 weeks.

Serve with: almond or rice milk, plus 2 Tbsp. sprouted raw sunflower seeds mixed in. To

sprout sunflower seeds: cover ½ pint of sunflower seeds with filtered water overnight, drain

in the morning—they are now living food with vastly more enzymes and nutrients. You

may also sprout raw almonds or pumpkin seeds to add to your granola in the morning.