Get the Best Winter Activities
Ingredients
Nonstick cooking spray
3 cups old-fashioned oats
½ cup pure maple syrup
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup dried fruits (raisins, cranberries, apricots, etc.)
Directions
1. Preheat oven to 325°F
2. In a large bowl, combine oats, maple syrup, olive oil, salt, cinnamon, ginger, and cloves.
3. Spread evenly on two cookie sheets coated with nonstick cooking spray. Bake for 20 minutes, stir, and return to oven. Stir every 10 minutes and continue baking until well toasted (approximately 45 minutes).
4. Cool completely on cookie sheets. Toss with dried fruits and store in an airtight container for up to two weeks.
Pumpkin Yogurt Muffins
Servings: 12 mini muffins
We don’t think there is a child out there who would turn down a muffin for breakfast. Try this healthier version packed with yogurt, applesauce, and hunger-fighting pumpkin.
Ingredients
¾ cup applesauce (drained)
¾ cup pureed pumpkin
½ cup non-fat Greek yogurt
1 large egg
1 tablespoon molasses
1 tablespoon pure vanilla extract
½ cup honey
¼ cup whole-wheat flour
½ cup old-fashioned oats
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 teaspoons cinnamon
Directions
1. Mix drained applesauce with pureed pumpkin, Greek yogurt, egg, molasses, vanilla extract, and honey.
2. In a separate bowl, combine whole-wheat flour, old-fashioned oats, baking powder, baking soda, salt, and cinnamon.
3. Gently stir wet and dry ingredients until just combined.
4. Spoon into lined mini-muffin pans, and bake at 350°F for 15-20 minutes.
Quinoa Bites
Servings: 10-15 servings, depending on the size of the bites
Quinoa is truly a super-grain. Gluten-free and high in protein and fiber, quinoa is a staple at our school. This recipe can be made with leftover cooked quinoa, so next time you serve it for dinner, make a little extra to use in this easy, no-bake, kid-friendly recipe. It’s also a great recipe to make with your kids, start to finish.
Ingredients
1 cup cooked quinoa
¼ cup sunflower seed, almond, or peanut butter
¼ cup shredded, toasted coconut
¼ cup dried cranberries or raisins
2 tablespoons agave nectar
Directions
1. Combine quinoa, coconut, dried cranberries or raisins, agave nectar, and sunflower seed, almond, or peanut butter in a bowl.
2. Roll quinoa mixture into small balls and refrigerate until set.
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