Back to School Breakfast Ideas and a Recipe for Vegan, Nut-free Granola
We are still enjoying summer. There are many more days of freedom and fun ahead. As a mom, though, I’m starting to think (a little bit) about Back to School.
I know that I will want my kids to have nutritious breakfasts to start the school day out strong (especially if they end up only eating a bit of lunch so they can hurry out to recess!).
One of our favorites, though, for getting the day off to a good start is granola. This version is fruit-sweetened and nut-free, getting its crunch from pepitas and hemp seeds, instead.
Other Quick & Healthy Breakfasts:
Fruit-Sweetened Vegan Granola
Makes about one quart
- 2 cups rolled oats (also called old-fashioned oats, be sure they’re gluten-free if needed)
- 1/3 cup shelled pumpkin seeds (pepitas), finely chopped
- 1/4 cup shelled hemp seeds (hemp hearts)
- 1/4 cup apple juice
- 1/4 cup date paste (medjool dates, pitted, soaked in water for 15 minutes or more, then pureed)
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 cup raisins or other dried fruit
- Preheat oven to 350.
- Combine oats, seeds, apple juice, date paste, coconut oil, and cinnamon.
- Spread on a baking sheet in a thin layer. (If you put down parchment paper first, you will be able to enjoy every crumb.)
- Bake 15-20 minutes, or until golden brown.
- When cool, combine with raisins.
What do you like for breakfast?
Kim Lutz is a vegan mom to two boys, and lives with her rocker husband, dog and cat. She is the author of Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes and the gluten-free, allergen-free, vegan website, welcomingkitchen.com. Kim is the co-author with Megan Hart, MS, RD, LD, of two other cookbooks.
Read all of Kim’s posts here.