Seattle's Child

Your guide to a kid-friendly city

Cooking with Kids: Granola Recipe

This easy 30-minute granola recipe makes 1 quart. Our recipe includes substitution ideas for allergies and tips for getting your kids involved!


In this second installment of “Cooking with Kids,” we tackle everyone’s favorite sweet, salty, crunchy & healthy breakfast: granola.  Whether we’re getting our kids ready for school in the morning, prepping them for soccer practice, or sending them off to summer camps, it’s always so important to set them up for the day with a well-rounded and healthy breakfast. 

Granola provides us with whole grains, protein and healthy fats, and best of all it’s utterly customizable so you can switch out any ingredient for your family’s favorites (or to combat any allergy issues).  Don’t like cranberries?  Switch in chopped dates or dried apricots.  Have an almond allergy?  Hazelnuts or pecans make a fine substitution.  Kids love to help with the measuring and the mixing, and by morning they will especially enjoy the rewards of their hard labor.  Time to don your aprons big and small, grab your wooden spoons, and away we go!


Makes 1 quart-sized jar


2 cups rolled oats 

1 cup seeds (any combination of pumpkin, sunflower, chia, etc.)

1 cup dried cranberries

½ cup almonds

½ cup shredded unsweetened coconut

Pinch of salt

½ cup maple syrup


Preheat your oven to 350F.  


Get out a large mixing bowl and a set of measuring cups.  Help your kids measure out all the dry ingredients and place them into the bowl.  Depending on the age of your kiddos, this is a great opportunity to teach them about differing sizes, about reading numbers, or even about math.  Pour over the maple syrup, then mix well.


Line a baking sheet with parchment paper and pour the granola mixture on top, spreading it out to the corners.  Place tray in the oven and bake for 10 minutes.  Stir mixture and spread it out again, then bake for another 10-15 minutes until golden.  Let cool, then store in a jar or sealed container for up to a month.





About the Author

Jo Elke