When I was growing up, I reveled in candy-coated cereals. My mom let me eat whatever kinds I wanted, which included technicolor Rainbow Brite crisps and the ultra-sugary Frosted Flakes and Lucky Charms. It’s a wonder my head didn’t explode with all that sugar running through my energetic little body!

Sending your kids off to school hopped up on morning sweets is not the best way to start the day, but that’s what a lot of parents do. Cereal is quick and convenient, but unfortunately not too nutritious. A recent study on kid’s cereals found that many of them have as much sugar as a glazed donut. So what’s a busy parent to do?

Check the labels. Shop for cereals that are low in sugar, high in fiber, and preferably organic.
Buy a plain cereal but sweeten it up with cut fruit or a bit of agave nectar.
Go granola! Oats are very healthy, but make sure the granola is baked and sweetened without refined white sugar. Bits of dried fruit make it even more delicious.
Make your own! Here’s an easy granola recipe:

4 cups rolled oats, wheat, or barley (any combination) 
1/2 cup sunflower or pumpkin seeds
1/2 cup honey, maple syrup, or a agave nectar
1/4 cup cooking oil (I like coconut oil for the flavor)
1 teaspoon vanilla, orange and/or other extract
3/4 cup dried fruits of your choice (raisins, papaya, coconut flakes, etc)
1/2 cup nuts (walnuts, almonds, pecans, etc)
1/2 teaspoon salt

Preheat the oven to 325 degrees. 

1. In a large bowl, mix all the dry ingredients together except for the dried fruit.  Set the dried fruit aside.
2. In another bowl mix the sweetener, oil, and extract together.
3. Add the liquid to the dry ingredients and mix thoroughly.  The liquids will be absorbed and the granola will become darker and shinier. 
4. Spread the granola in a shallow baking pan.  Bake at 325 degrees for ten minutes.  Use a spatula and turn the granola on the baking sheet.  Place the granola back in the oven and bake for another ten minutes or until fairly dry and starting to brown.  Remove the granola from the oven and stir in the fruit.

The granola will become crunchier as it cools. Make sure to store it in an airtight container in the fridge. It should be good for about two weeks, or freeze it for longer storage. Enjoy!

Thanks to Prepared Pantry for recipe inspiration.

Image: voxefx