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	peggy's kitchen

Grand Slam Granola with Yogurt and Fresh Raspberries

By Cynthia Lair

Lightly toasting nuts, seeds, and oats in butter and maple syrup results in a very tasty and nutritious breakfast or snack for pregnant or nursing moms. Granola also travels well in a Ziploc bag. Serve a handful over whole-milk yogurt full of live cultures and top with fresh raspberries!

• 3 cups rolled oats
• 1/2 cup sesame seeds
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/2 cup almonds, chopped
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon cinnamon
• pinch sea salt
• 1/2 cup melted butter
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

To serve:

• 1 cup whole-milk vanilla yogurt
• 1/2 cup raspberries or other favorite fruit
• 1/2 cup finished granola

Preheat oven to 300 F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon, and salt; mix well. In a separate bowl, combine butter, syrup, and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on cookie sheet or in a shallow pan and bake. Turn granola every 15-20 minutes so it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight jar.

Put yogurt in a bowl and serve with fruit and granola on top.
Preparation time: 70 minutes
Makes 8 cups

Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.