I’m not one of those meanie moms who never lets her kid eat ice cream or popsicles, but I do make every best effort not to give those treats to Tiny G myself. Which makes me only a little bit mean. At school and other people’s homes what are you going to do? (And seriously, what’s childhood without sugary fun?) But at home, we try to limit his sugar intake and at breakfast that can be something of a challenge. I discovered this sugar-free granola recipe in one of my favorite cookbooks, Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery. It’s a compendium of recipes from the rustic Rose Bakery in Paris. I’m not going to lie, Rose Bakery’s honey granola is extra delicious, but for sugar-free I don’t think you can beat this one. Tiny G likes it sprinkled over plain yogurt. So does his mama.
Rose Bakery’s Sugar Free Granola
Adapted from Breakfast Lunch Tea, by Rose Carraarini
4 cups rolled oats
1 cup whole almonds (I chop them in a mini Cuisinart so they’re easier to manage for Tiny G)
3/4 cup sunflower seeds
1 cup pumpkin seeds
1/4 cup sesame seeds (I substitute golden flax seeds)
1 tablespoon wheat germ
1/2 cup unsweetened apple juice
4 tablespoons sunflower oil
pinch of cinnamon
dried or fresh fruits such a figs, apricots or blueberries
plain yogurt, to serve
Preheat oven to 325 degrees. Mix oats, seeds, wheatgerm, apple juice, sunflower oil and cinnamon in a bowl, then spread out evenly on a baking tray.
Bake, turning often, for between 45 minutes and 1 hour.
Remove from oven and leave until cool. Add dried or fresh fruits and serve with yogurt.