Community School Crunch!

I’d like to thank chef KB Bigelow for coming up with this fun and yummy recipe for a recent Food and Fun class in the Middle School at Community  School.  I’d also like to thank parents Katrina Harmon and Paula Viesturs for their amazing time and talents offered to teaching this lesson to about thirty 6th graders and another ~thirty 7th graders.  Our lesson was on food additives, and we found some labels of packaged/processed granola bars that had some pretty nasty chemicals/additives in them.   Granola is supposed to be a healthy food, right?  We learned about what those additives are, and why the Center for Science in the Public Interest has deemed them as substances “everyone should avoid”.  We then discussed strategies for avoiding these additives in our food, and enter Chef KB’s recipe–  Community School Crunch!  She took the kids to the kitchen and allowed them to create their own granola, taste it, and package it in enviro-friendly bags for snacking on later.  Here is the recipe:


Community School Crunch!


Add any of these for protein or added flavor:


Chocolate Chips         Peanuts                           Pumpkin Seeds


Dried Figs                    Chopped Pecans           Sesame Seeds


Chopped Walnuts      Sunflower Seeds           Cinnamon


In a saucepan, add the following ingredients:


1 ½ C. Agave Nectar (Amber Flavor)


½ C. Honey


1 ½ C. Smart Balance Omega 3s – Canola & Olive blend


4 T. Vanilla


Heat until emulsified on low for 2-3 minutes while stirring.


In a bowl, mix together:


1 container Oats – Old Fashioned (not Quick Oats)


½ C. Flaxseed meal


3 ½ C. unsweetened coconut flakes


1 ½ C. dried unsulfured cranberries


1 ½ C. dried unsulfured chopped apricots


Pour oil mixture on to oat mixture. Stir. Pour Crunch into baking sheets. Bake at 300 degrees. Bake for 30-40mins. Stirring every 10-15mins.


 Here are some fun pictures of the kids working with KB, Katrina and Paula.

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