Healthy and Delicious Baked Granola (with added hormone regulating from Maca)

I wanted to create a delicious granola that we could potentially sell at the bake shoppe and would make moms and kids happy alike (because its so healthy and yummy!). This granola is nut-free, gluten-free, wheat-free, and sweetened with dates and a little maple syrup.

The maca was an add-on from my part that fuels my endocrine system and balances my hormones. You can omit if you want, but trust me, as adult women, it is so good for us and aging gracefully.

I like the idea of granola for kids because you can sneak in things like protein powder and healthy superfoods and they don’t know it. Granola is packable for lunch snacks and kid’s recess time to keep their energy at optimal levels at school. You can make a big batch of this and store in an airtight container for the next week or two to save thinking about what to give as snacks at school. I like adding dried blueberries (with lutein for eye health and more) or goji berries (Vitamin C) to this granola to change it up sometimes.

Kelly Childs Granola Recipe

This is a rich flavoured granola with the right amount of a cinnamon bite and crunch.

Ingredients
2 cup wheat-free oats
1 cup coconut chips (the bigger chunk kind)
½ cup raw sunflower seeds
1 T chia seeds
2 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt
¼ cup maple syrup (high manganese, potassium, calcium and zinc)
½ cups dates (soaked in ¾ cup water for 30 minutes, drained and save date water)
5 T date water
2 T coconut oil
2 tsp lucuma powder (high in calcium and phosphorus (bone health) and is known as a “superfood sweetener” optional)
2 tsp maca (regulate hormone – optional)
2 tsp fresh lemon juice

1. Add oats, coconut chips, sunflower seeds, chia seeds, cinnamon, nutmeg and sea salt into a large mixing bowl and whisk to combine.

2. In a food processor or a blender, add the maple syrup, soaked and drained dates, date water, coconut oil, lucuma powder, maca and lemon juice. Process until a smooth paste has been formed.

3. Add the wet date and maple syrup paste to the dry mix and combine well with a wooden spoon or spatula.

4. Place on a baking sheet lined with parchment paper and bake at 300F for 25 to 30 minutes depending on how crunchy you want it.

5. Remove and let cool. Store in an airtight container for up to one month (as if it will last that long…).

6. Serving size is approximately ½ cup of granola and served with coconut milk or any of your favourite dairy-free milks. I eat it from a ziploc bag as a snack though the day.

Love you guys,

www.kellychilds.com | Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

1 Comment

  1. Love this recipe! Thank you! It was so easy and my kids loved it. :))) My plan is to make it every Sunday morning.

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