Perfect Homemade Granola 
Protein and B vitamins promote your baby’s cell, brain, and nervous system development, and fiber helps your digestion.
MAKES ABOUT 5 CUPS
HOMEMADE granola has always been one of the most popular recipes in this book. And, when you get the hang of it, making your own granola is quick, easy, and fun. Toss in your favorite ingredients, such as sunflower seeds, flaxseeds, pumpkin seeds, coconut flakes, raisins, or dried cherries, apples, mango, apricots, or bananas. And if you’re feeling queasy, candied ginger is great, too. For a flavor boost, add 1 teaspoon of ground cinnamon or 1 teaspoon of pure vanilla extract in Step 1. Feel free to add other grains, including rye or wheat flakes (if you aren’t gluten-free), or uncooked quinoa. Adding puffed grains to the finished granola is a great option, too. It lightens the granola and cuts some of the calories. Store in an airtight container or resealable plastic bag at room temperature for up to 2 weeks. You can make a large batch and freeze it for up to 3 months.
Cooking spray
½ cup pure maple syrup
¼ cup canola oil
3½ cups old-fashioned rolled oats
½ cup chopped walnuts or your favorite nuts
⅓ cup dried cranberries
⅓ cup chopped dried mango, pineapple, apples, or your favorite dried fruit
• Preheat the oven to 275°F. Lightly spray a large, rimmed baking sheet with cooking spray; set aside.
• Combine the maple syrup and canola oil in a Pyrex measuring cup and place in a microwave oven to warm. Mound the rolled oats and walnuts on the prepared baking sheet, then pour the maple syrup mixture over them and toss with two large spoons until well combined. Spread the mixture evenly on the baking sheet.
• Bake for about 20 minutes, then remove from the oven and carefully stir. Bake for another 20 minutes, or until light golden. Note: Do not overbake or the granola may develop a bitter, burnt taste. The oats will still be a bit soft when they come out of the oven, but will harden as they cool.
• Allow the granola to cool completely, then add the dried fruit and mix well.
½ cup (made with dried walnuts and mango): Calories: 362 cals; Protein: 10 g; Carbohydrates: 53 g; Fat: 13 g; Fiber: 7 g; Sodium: 3 mg; Thiamine: 0.4 mg; Riboflavin: 0.3 mg; Copper: 0.5 mg; Phosphorus: 308 mg; Magnesium: 110 mg; Manganese: 3 mg; Selenium: 14 mcg; Zinc: 3 mg; 3 CARBS