Danish children eat fairly healthy. For example they eat rye bread every day. But to my frustration my own children won’t really eat this even though in Denmark it is a staple like pastry and coffee…
So last night I decided to make my childhood classic: rye bread granola. It is basically oven roasted rye bread crumbs with sugar. Don’t all kids eat pretty much anything as long as you add sugar? Yup, my four-year old daughter, Ava, had three portions of yoghurt with rye bread granola! Little one-year old Anton had a hard time chewing it and gave up after one never-ending mouthful… This made my daughter suggest we make a chocolate granola for him – and her… so I guess that will be up next! It will be something baby friendly with cocoa powder, oats and honey. But still less sugary than what you buy in stores.
500 gram of German Whole Rye Bread from Mestemacher (it has to be the hearty German kind, not the soft rye bread. You can also buy it in stores like Whole Foods, or online)
1/2 cup light brown sugar
A little cinnamon if you like
Here is how I made it:
Finely chop the rye bread into little crumbs
Mix them in a bowl with sugar and spice
Spread them out on a baking sheet lined with parchment paper
Bake them in the oven on 400 degree Fahrenheit for 10 minutes, stir it with a wooden spoon after 5 minutes
Let it cool off and store in a glass container
Serve as topping on yoghurt – and there you have a classic Danish kids’ breakfast!