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1. Gather the ingredients

For the granola:

  • 3 cups rolled oats
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 1/2 cups almonds
  • 3/4 walnuts
  • 1 1/2 tsp cinnamon (you could also add another 1/2-1 tsp nutmeg, allspice, or ginger)
  • 1 cup raisins
  • 1 cup shredded coconut

For the smoothie: (Serves 2, but easy to multiply)

  • 1/2 cup non-dairy yogurt
  • 1 cup chopped frozen banana
  • 1 cup  chopped frozen mango
  • 1/2-3/4 cup non-dairy milk
  • 1-2 Tbsp maple syrup (optional and to taste)

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2. Toast the oats and chop the nuts

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces.

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3. Mix (almost) everything together

Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren’t participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won’t be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly.

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4. Bake the granola

Return the baking sheet to the oven for about 35 minutes. Stir every 8-10 minutes. After 35 minutes, take the granola out of the oven and add the raisin and shredded coconut. Return to the oven and cook another 5-10 minutes until it smells heavenly and looks golden brown. You can also add the raisin and the coconut after baking, but I like them to get a little cooked as well! Remove the granola from the oven and let cool.

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5. Make the smoothie

In a blender, place the non-dairy yogurt, frozen bananas and mangos, and non-dairy milk. I only added 1/2 cup of the non-dairy milk because I like a thick smoothie, but feel free to add more to your desired texture. Blend until smooth. Add maple syrup to taste. Pour into glasses and serve immediately or place in the freezer.

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6. Serve your delicious and healthy breakfast to the deserving Mom in your life!

Serve your smoothie and granola breakfast (preferably in bed) along with fresh fruit and more non-dairy yogurt. Happy Mother’s Day!

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“Nuts for Mom” Granola and “Bananas for Mom” Fruit Smoothie

For the granola:

  • 3 cups rolled oats
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 1/2 cups almonds
  • 3/4 walnuts
  • 1 1/2 tsp cinnamon (you could also add another 1/2-1 tsp nutmeg, allspice, or ginger)
  • 1 cup raisins
  • 1 cup shredded coconut

For the smoothie: (Serves 2, but easy to multiply)

  • 1/2 cup non-dairy yogurt
  • 1 cup chopped frozen banana
  • 1 cup  chopped frozen mango
  • 1/2-3/4 cup non-dairy milk
  • 1-2 Tbsp maple syrup (optional and to taste)

Make the granola first. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the oats onto it. Bake the oats for 15-20 minutes, stirring once or twice during the baking process. Meanwhile, chop the nuts. I like to chop the almonds into thirds and break the walnuts into small pieces. Mix the coconut oil and maple syrup together in a large bowl. Add the nuts and spices to the mixture and then carefully add the toasted oats. Make sure the coconut oil and maple syrup coat everything well. (If kids aren’t participating in this cooking project, you can simply mix together the oil and syrup in a small bowl and then add the mixture as well as the nuts and spices to the oats while they are on the baking sheet. I just use a big bowl when my kids are mixing so that they won’t be near the hot baking sheet.) Pour the granola mixture back onto the parchment-lined baking sheet and spread evenly. Return the baking sheet to the oven for about 35 minutes. Stir every 8-10 minutes. After 35 minutes, take the granola out of the oven and add the raisin and shredded coconut. Return to the oven and cook another 5-10 minutes until it smells heavenly and looks golden brown. You can also add the raisin and the coconut after baking, but I like them to get a little cooked as well! Remove the granola from the oven and let cool.

Next, make the smoothie. In a blender, place the non-dairy yogurt, frozen bananas and mangos, and non-dairy milk. I only added 1/2 cup of the non-dairy milk because I like a thick smoothie, but feel free to add more to your desired texture. Blend until smooth. Add maple syrup to taste. Pour into glasses and serve immediately or place in the freezer. Serve your smoothie and granola breakfast (preferably in bed) along with fresh fruit and more non-dairy yogurt. Happy Mother’s Day!