Registered Dietitian Susan Dopart sent me this recipe from her recent book A Recipe for Life by the Doctor’s Dietitian. A great way for children to enjoy vegetables.
Servings – 10 1/4 cups
Prep Time – 10 minutes
Cooking Time – 10 – 15 minutes
- ¼ cup raw steel cut oats
- ½ cup raw pumpkin seeds
- ½ cup coarsely chopped raw cashews
- ¼ cup raw sunflower seeds
- ¼ cup unsweetened dried coconut
- ¼ cup sliced raw almonds
- 1 teaspoon ground cinnamon
- 1 ½ tablespoons extra virgin coconut oil
- 1 teaspoon honey
Mix all dry ingredients together. Mix in coconut oil and honey. Spread on cookie sheet and bake at 350 degrees until golden brown, approximately 10-15 minutes, stirring once through the cooking process. Remove from oven and let cool on cookie sheet.
Store in airtight container for up to 5 days or in the freezer for 1 month.
Nutrition tip: A tasty topper for plain yogurt or cottage cheese or all alone. Our healthy version of “granola.” Coconut oil is high in lauric acid which is a powerful immune stimulant.
Per serving nutrition information – Calories 156, Protein 5 g, Total Carbs 8 g, Total Fat 12 g, Fiber 2 g, Sodium 2.5 mg
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