Kids in the Kitchen
When we think about chefs, we typically think about their professional capacity—what they cook, where they cook, how they source, what their food looks and tastes like. As much as they have the unique...
Josh Kellim’s 4-year-old daughter, Hannah, loves this granola in the morning with yogurt, honey, a little cinnamon and a glass of homemade strawberry milk.
Ingredients
SERVINGS: 6 Cup(s)
- 2¾ cups rolled oats
- 1 cup crushed cashews (or other nuts—works great with almonds!)
- 1 cup unsweetened shaved coconut
- 1 teaspoon salt
- ¼ cup chia seeds
- ¼ cup hempseeds
- ½ cup light brown sugar
- ⅓ cup extra-virgin olive oil
- ⅓ cup maple syrup
- ¾ cup dehydrated blueberries
Preparation
Preheat oven to 300°.
In large bowl, mix oats, nuts, coconut, salt, chia seeds and hempseeds. In small saucepan, mix sugar, oil and syrup and bring just to a boil. Remove from heat, pour over oat mixture and stir to combine. Spread mixture evenly on a baking sheet lined with Silpat or parchment paper and place in oven for 30 to 35 minutes, stirring every 10 minutes to cook evenly. Let granola cool, then add blueberries and mix in evenly.
Related Stories & Recipes
Crannell Family's Cavatelli with Fennel Sausage
Chef Collin Crannell prefers to measure ingredients on a kitchen scale by weight for ease and accuracy. In this recipe, we also provided cup measurements in case you don’t have a scale.
Duncan Family's Hearty Chicken Soup
The Duncan family’s easy veggie-filled soup is great to have as a meal with guests or to save leftovers for lunch later in the week. As with most soups, the melding of the seasonings in the fridge ove...
