Granola Brittle

Every now and then I come up with a recipe that I just can’t wait to share, so I impatiently bump it to the front of the line of recipes to post. This is one of those great recipes. I’m giddy just typing about it! It’s sort of like a crunchy granola bar, but broken into uneven pieces like a brittle. I found the idea when I was browsing through one of my mom’s new cookbooks, called The Sweet Life: Diabetes without Boundaries. No one in our family actually has diabetes, but I had gestational diabetes with both my pregnancies, so I’ve become interested in diabetic-friendly recipes. The recipe that caught my eye was Coconut Acai Crumble. It looked like a great healthy snack and I liked that it was a little different from regular granola bars or granola. I decided to make my own version with the ingredients I had on hand in my pantry. I didn’t use any nuts, just seeds, because I wanted the kids to be able to take it to school with them. They turned out to be a perfect snack for their lunchboxes, as well as at home and for playdates. Cole turned his nose up at them at first, but then I started to notice him sneaking a piece here and there throughout the day from the container I kept on the counter. It’s one snack that I don’t mind him sneaking, because these are so nutritious and low in sugar. So I left them on the counter so the kids could continue to ‘sneak’ them whenever they wanted!

Granola Brittle
1/2 cup whole wheat flour
1/2 unsweetened shredded coconut
1/4 cup chia seeds

1/4 cups pumpkin seeds

1/4 cup sunflower seeds
1/4 cup quinoa (uncooked)
1/2 tsp cinnamon

2 tbsp dried cranberries

2 tbsp raisins
1 tsp vanilla

2 tbsp canola oil

1/2 cup agave syrup
1 mashed banana
*Rogers porridge oats is a mixture of oats, wheat bran, oat bran and flax seed. If you can’t find this stuff, use 2 1/2 cups of rolled oats, and 1/3 cup each of wheat bran, oat bran and whole flax seeds.

Preheat oven to 300F and line a baking sheet with parchment paper. In a large bowl, mix all ingredients together well. Spread it evenly onto the parchment-lined baking sheet and pat it down with a spatula or your hands. Bake for about 40 minutes, until it begins to brown. Allow to cool for at least 30 minutes, then break into pieces.

Nutritional information: 24 servings. Per serving (39g):  138 calories, 5.3 g fat, 7 mg sodium, 21 g carbohydrates, 3.6g fibre, 1.4g sugar, 3.7g protein.
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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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