Homemade Granola

Our family used to eat cereal a couple of days a week.  Once we decided it wasn’t a balanced part of our diet, it took us about 3 months to take all the cereal out of our diets, we had to slowly wean our children.  We have now been pretty much cereal free for the past year.

If you are wondering why we made this decision, here’s an article from Nourishing Our Children: What’s Really In The Cereal Bowl?  I was looking for another article about cereal to share and came across this one from Holistic Kid, she couldn’t have said it better and she also has a similar cereal recipe too that you can try:  Why Cereal Should Not Be In Your Bowl 

On occasion we do buy Ezekiel cereal and have recently started making our own granola instead for those get up and go mornings.  The kids love it, it’s easy to make and I feel that the ingredients are wholesome and yummy.

  • 5 cups Organic Old Fashion Oats (not quick oats) Any old fashion oats will do, but my favorite is Bob’s Red Mill Gluten Free Extra Thick Rolled Oats.
  • 1/2 cup Organic Plain Yogurt
  • Enough cold water to cover oats completely

Mix all the above ingredients and let sit over night.

The next morning rinse and drain oats.

  • 1/4 cup unsalted butter
  • 1/4 cup coconut oil
  • 4 TBSP raw local honey (You can add more if you’d like a sweeter taste)

Melt the above ingredients.

  • 1/2 – 1 cup chopped walnuts, almonds or pecans (i prefer raw, soaked and dehydrated nuts, if so you can add them to the granola after it has baked)
  • 1/4 – 1/2 cup unsweetened shredded coconut
  • 3/4 tsp sea salt

Mix melted ingredients with above ingredients and mix together with soaked oats.  Spread thinly on a baking sheet and bake between 150 – 175, depending how low your oven goes for 12 – 18 hours, flipping one time after 6 hours of baking.  Taste them after 10-12 hours and take them out when you like the how crunchy they are, they should be fairly crunchy.  Break apart and store in an air tight container in the refrigerator.

Another option for plain granola is to omit the nuts and coconut and add 1/2 TBSP of Nutmeg and 1 TBSP of Cinnamon, or add raisins or dried fruit, the possibilities are endless :).


Delicious Almond Flour Pancakes

My family and I love restaurant type breakfasts on the weekend.  I’m always trying new recipes whether they are savory or sweet.  This morning we made almond flour pancakes and they were delicious.  My kids loved them, they had great texture and flavor and were not overly sweet.  I looked up a few different recipes online and tweaked them to my liking.  These pancakes are on the thinner side, if you are looking for fluffier pancakes you can replace the milk with seltzer water.

I was very excited to used my Blend Tec for the first time to make almond/walnut flour.  I was a little nervous about making nut butter instead of flour, so I stopped blending early and there ended up being small chunks of walnuts in the flour.  The walnuts ended up making the pancakes that much more delicious.

If possible, use nuts that have been soaked and dehydrated and make your own flour or purchase soaked and sprouted nut flours.  Most nut flours you purchase in the store have lost most of the nutritional content and can be stale or rancid. Store bought nut flours can also have phytates/phytic acid, which impede the absorption of minerals in your body and can also cause gas and bloating.

Enough talk, now for you to make and enjoy these pancakes.

Delicious Almond Pancakes


2 cups finely ground nut flour (ex. soaked and dehydrated almonds, pecans, walnuts)

2 Tbsp honey, melted

4 Tbsp butter melted (or coconut oil)

1/2 cup whole milk (raw milk is preferable)

4 eggs

1 tsp vanilla extract

1/2 tsp sea salt

optional to add a few chopped walnuts (maybe 1/8 cup) to batter


Mix together.  Butter skillet and cook on medium heat.

Top with sliced banana and toasted unsweetened shredded coconut.

For syrup, I like to melt 4 parts butter to 1 part Grade B Maple Syrup, drizzle on top and enjoy!