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KIWI magazine

Filed under: Breakfast, Rise and Shine

Make this easy granola on the weekend, then enjoy it for breakfast (as a cereal or in yogurt parfaits) and after-school snacks all week long.

Active time: 5 minutes

Total time: 50 minutes


4 cups rolled oats

2 cups salted, skin-on peanuts

1/2 cup sesame seeds

1/2 cup large-flake unsweetened coconut

1/4 teaspoon salt

1/2 cup safflower oil

1/2 cup honey

1 teaspoon vanilla extract

2 cups golden raisins


  1. Preheat the oven to 325 degrees. Set out two rimmed baking sheets.
  2. In a large bowl, combine the oats, peanuts, sesame seeds, coconut, and salt. Add the oil, honey, and vanilla extract and toss until all ingredients are coated.
  3. Transfer the mixture to the two baking sheets, using a spatula to distribute it evenly. Bake for 45 minutes, stirring occasionally, until lightly golden. Allow to cool completely.
  4. Add the raisins to the cooled granola. Transfer the granola to an airtight container and store for up to a week.
Makes 24 1/3-cup servings

Per serving: calories 247, fat 14 g, protein 6 g, carbohydrates 37 g, dietary fiber 5 g

Reprinted from KIWI Magazine

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