Allergy Friendly Granola

 

It’s back to school time so Sunday Funday is here with some lunchbox favorites!

Spud (a 9th grader) and I (a teacher) pack a lunch every day.  I almost always pack leftovers since I have access to a microwave and Spud (rather picky) has a rotation or pizza, grilled chicken, and noodles (mac & cheese or parmesan noodles)...not much that I can offer for lunchbox favorites!

However, we occasionally have potlucks at school and a number of people have special dietary needs, so I decided to share a recipe for granola that I brought for a brunch baby shower at school that would also be great for a packed school lunch or breakfast.

This granola is delicious, packed with superfoods, is gluten, dairy, and nut free, and can easily be vegan if the honey is replaced with agave or maple syrup!  It’s a total win!

Sunday Funday

Lunchbox Favorites

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni

Allergy Friendly Granola

Adapted from RachLmansfield

3 cups rolled oats

¾ cup raw pepitas

¾ dried cranberries

¼ cup ground flax

3 tablespoons chia seeds

2 teaspoons ground cinnamon

⅓ cup honey

¼ cup brown sugar

¼ cup oil (olive, coconut, or other)

1 tablespoon vanilla extract

Preheat oven to 350 degrees F and line a baking sheet with parchment.

In a large bowl, mix together all ingredients.  Pour the mixture over the prepared tray in an even layer.

Bake in the preheated oven for 15 minutes.  Stir, then cook for an additional 15 minutes or until lightly browned.

Remove from oven and cool for 10-15 minutes.  Use a spatula to lightly stir and break into clusters.  Cool completely and store in an airtight container.