3 adults and 6 littles
(Gluten Free, Egg Free, Vegetarian, Vegan*, Dairy Free*)
Whenever you see a * next to the letters in the symbols, this indicates that recipes can be adapted to suit this dietary requirement. Please take care and look for the substitutions listed in the ingredients. This is especially important for parents looking to introduce cow’s milk and other milk products like oat or soya (soy) milk.
Whole nuts are a choking hazard before the age of 5, which is why flaked and crushed nuts have been used in this recipe. You can use whole nuts to make this granola too, just ensure you blitz or crush with a rolling pin before serving to younger children.
To make this granola suitable for children under the age of 3, spoon half (or as much as you wish) of the granola into a food processor and blitz on full power for a couple of minutes until the nuts, oats and raisins have turned to a powder. If your child is toddler age and can handle a little more texture, just briefly pulse the granola until the nuts have broken into smaller pieces.
To serve, stir through yogurt or milk of your choice, and serve with fruit on the side. You can sprinkle the blitzed baby version over porridge or cereals for an extra hit of goodness.
80g (3oz) shop-bought 100% apple purée (use a baby food pouch) or mashed banana (about 1 medium banana)
2 tbsp coconut oil, melted
1 tsp pure vanilla extract
2 tbsp honey or maple syrup* (optional, honey should only be served to babies over 12 months)
250g (9oz) rolled (old-fashioned) porridge oats
4 tbsp poppy seeds
100g (31/2oz) flaked (sliced) almonds
40g (11/2oz) pumpkin seeds
40g (11/2oz) sunflower seeds
60g (2oz) walnuts, roughly crushed
100g (31/2oz) (dark) seedless raisins
40g (11/2oz) unsweetened flaked coconut
large baking tray, lined with non-stick baking paper
Whip up a batch of this low-sugar granola in just 30 minutes and it’ll store for 2 weeks ready for quick, healthy breakfasts. Pulse to a fine crumb for babies from 6 months of age or to a crunchy texture for toddlers. From the age of 3, you can serve this granola as it comes, without breaking it down.
Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
In a large bowl, mix together the fruit purée, melted coconut oil, vanilla extract and honey or maple syrup.
Stir in the oats, seeds and crushed nuts until everything has been coated a little in the liquid. Spread over the baking tray in a thin and even layer. Bake in the preheated oven for 7 minutes.
After 7 minutes, add the raisins and coconut, stir well using two spatulas and spread back out into an even layer. If there are any nuts that have started to colour quickly, hide them down inside the granola layer, so they don’t burn. Pop the tray back in the oven for 5 minutes more. Check again, stir, then pop back in the oven for 2–4 minutes, making sure the nuts aren’t burning, as they will catch easily towards the end of the cooking.
Allow to cool. Store in an airtight container in a cool dark place for up to 2 weeks.
What Mummy Makes by Rebecca Wilson is published by DK, 23 July 2020. £14.99. DK.com. Why not add it to your very own Amazon Baby Wish List? They're absolutely free to create and perfect to send to your family, friends, and colleagues to make sure you're getting the baby products you really need...