When my 6 year old invited his friend over for brunch last weekend, we decided that he should prepare something yummy all by himself to impress her with. He’s helped me in the kitchen before, but this time he wanted to do the whole shebang solo.
For the first time, I let him get on with it on his own at the table, while I prepped the grown-up brunch at the counter.
I gave him the recipe (the original is from a lovely kids cookbook called Salad People by Mollie Katzen, also the author of the Moosewood Kitchen, though with all the substitutions and additions you really don’t see much similarity), the ingredients, and a bowl, and he did an amazing job. All I had to do was pop it in the oven.
We added the vanilla protein powder for extra protein, but also because it tastes great and is sweetened with Stevia, so it cut down on the sugar.
The end result was a very impressive sweet-and-salty maple, pecan, chocolate chip, vanilla granola with a great crunch. Topped with fresh berries, it was the star of the morning.
Kids’ Protein Granola
- 3 cups of organic, gluten free quick oats
- 1/2 tsp salt
- 1/4 cup of brown sugar
- 1 scoop of vanilla protein powder (we used a vegan one)
- 3/4 cups of olive oil (coconut oil would work too, but we were out!)
- 1/3 cup of maple syrup
- 1 tablespoon vanilla
- 1 cup of Pecan halves
- 1 cup of chocolate chips reserved for after baking
- Preheat the oven 325, and line a 13 x 18″ baking pan with a silicone liner.
- Mix the dry ingredients, except for the chocolate chips, together in one big bowl.
- Mix the wet ingredients together in a small bowl.
- Pour the wet into the dry, and mix well using your hands so that everything’s well combined.
- Pour onto the baking pan and press down flat. wash hands.
- Bake for 30 minutes, or until it’s a golden brown.
- Remove from the oven and add chocolate chips, letting them melt and stirring a little – then let cool completely.
- Eat with your choice of milk, and topped with fresh berries.
I’ve been making an effort to include more berries into our meal plan. I often shy away from them because they seem so expensive and go off so fast, but the more I read about antioxidants, the more I feel it’s worth the effort and expense.
I’ll have to admit that my interest in antioxidants was sparked by researching foods that are good for your skin. I’ve been making a lot of effort lately to defy my age, mostly using external skincare like skin brushing with natural cleansers and antioxidant masks from my kitchen. But nutrition plays a really big role in how clear your complexion is, and I always look so much healthier after a detox where I’m eating nothing but fruit and veg for a while!
In our house we’re now focussing on eating good quality proteins, fats and just a few carbs like this granola, which was a treat.
The funny part, other than the ridiculous amount I’m spending, is that I’m basically eating the same things I’m putting on my skin: honey as a face mask, coconut oil as a cleanser, and antioxidants like Avocado as a mask along with oats to soothe and scrub.
What’s good for the outside is good for the inside too, and the first thing I’ve noticed is that focusing on good quality, whole foods is really good for my digestion. I won’t go into the details, but let’s say I’m pleased with the results for myself and my little guy
Although my little bird’s skin is already as pure as the driven snow, he’s showing the internal glow in other ways. He’s focussing a lot better in school, sleeping very well, and seems happier and less frustrated. He was so pleased with his cooking skills this weekend, it was a gorgeous moment.
I’m 100% sure that cutting out the little bit of extra junk he was eating, along with being gluten free and adding in a whole lot of good fats and antioxidants, is doing wonders for him.
I’m pretty sure our guests would agree