My kids do NOT like oatmeal. No matter how many times I ask them to just taste it, then could not get past the mushy texture. When I realized that it was the texture that was the problem, I started making them this granola for breakfast instead. Crunchy, crispy and nothing like oatmeal, they instantly loved it plain, with milk or over yogurt. Use any nuts, seeds and add- ins that your kids enjoy. (For nut allergy kids, eliminate the almonds to make this recipe nut- free).
*PS- This is a great mom recipe as well- I highly suggest you make a double batch and enjoy it along with your kids on busy mornings!
Kids Oat and Buckwheat Granola
1c rolled oats
1/2c quick oats
1/2c buckwheat groats
1 1/2c nuts and seeds, any variety chopped, if desired (almonds, sunflower seeds and pepitas are my favorite)
1/4c unsweetened coconut flakes (I like the larger flakes, but shreds works great also!)
2 tbsp chia chia seeds
2 tsp cinnamon
1/2c water
1 tsp vanilla
1/2c maple syrup**
Optional add- ins: chopped dates. raisins, apricots, goji berries, cacao nibs and chocolate chips
Preheat the oven to 325. Add dry ingredients to a bowl, then add wet. Spread onto 2 trays with parchment paper. Bake about 30 minutes, flipping the tray around every so often. Granola will crisp up even more when it cools. Store in freezer.
**This amount is to make my kids happy. If you are looking to reduce your sweeteners, reduce the amount of maple syrup and substitute with a little extra water.