Kitchen Garden
This week Kitchen Garden at FPS looked a little bit different without access to the Napier St Garden and Kitchen but we still had a fantastic time with 1/2 JL and 1/2 L.
Students are exploring honey as our focus ingredient and made honey and granola clusters.
In the yard children explored the hexagonal cells of a beehive and what is inside them through chalk drawing and discussion and created pollination waggle dances .
Year 1 & 2 students began their honey unit by making granola snacks where they learnt about honey as a sweetener and binding agent when heated and reduced. They also observed coconut oil which is solid at room temperature and a liquid when heated. It was also the first taste for cranberries for some students.
Nut Free Honey Granola Bars
These nut free homemade granola bars are delicious and chewy with just the right amount of sweet. Perfect for kids with nut allergies!
Prep Time 15 minutes
Cook Time 0 minutes
Refrigerate 2 hours
Total Time 2 hours 15 minutes
Servings 12 bars
Calories 135 kcal
Ingredients
- 2 cups oats quick or rolled
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup honey
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin seeds pepitas optional
- 1/4 cup dried cranberries optional
- 1/4 cup mini chocolate chips optional
Instructions
1. Line an 8x8 inch pan with parchment paper. Spray lightly with non-stick cooking spray. (We used patty pans to reduce the handling of food.)
2. In a mixing bowl, combine oats, salt and cinnamon.
3. In small saucepan, combine honey and coconut oil. Cook over medium heat until bubbly. Turn the heat off and stir in the vanilla.
4. Pour honey mixture into the oats and stir until well combined.
5. Stir in pepitas and dried cranberries if adding. Once the mixture has cooled slightly, add in chocolate chips.
6. Spoon mixture into your parchment lined pan and spread evenly. Spray a small amount of cooking spray onto your hands and press the mixture firmly into the pan so that it stays together.
7. Place the pan in the refrigerator for 2 hours. Remove the bars with the parchment paper and cut into 12 even bars. Enjoy!
-Robbie & Vicki