: 3 c. rolled oats2 tbs brown sugar1 1/2 tbs cinnamon1 c. honey1/2 c. vegetable or coconut oil1 c. raw almonds2 c. dried fruit*Preheat oven to 350. Line 2 baking sheets with foil.*Spread almonds out on a foil-lined sheet and roast for 5-7 minutes until fragrant. Place in a bowl and set aside. Reserve baking sheet.*Combine oats, sugar and cinnamon, stirring until all clumps of sugar are broken up.*Heat honey and oil in a small saucepan over low heat until fluid. Pour over oat mixture, stirring to combine. Spread mixture between 2 baking sheets and bake for 20-30 minutes until golden brown. Remove from oven and let cool completely - be VERY careful - the hot mixture can stick to your skin if you touch it. The granola will get crunchy as it cools and you will be able to break it into pieces.*Once it has cooled, mix the granola with the toasted almonds and dried fruit - pack into baggies for lunches or after-school snacks!Greek Yogurt Veggie Dip1 c. plain greek yogurt1/2 a small onion, minced2 tbs fresh dill, roughly choppedsalt and pepperpaprika (optional)*Combine all ingredients in a bowl and stir until incorporated.*Serve with raw veggies for dipping.Chocolate Covered Peanut Butter Crackers1 package mini peanut butter cracker sandwiches1 package dark chocolate morsels*Bring a small sauce pan of water to a simmer and set a heat-safe bowl over the pot. Pour in chocolate morsels and stir until melted and completely smooth. (Alternatively, you can put the chocolate in a microwave-safe bowl and microwave it for 20 seconds at a time, stirring in between)*Using a toothpick or a spoon, dip the crackers into the melted chocolate until completely covered, shake off excess and place on parchment paper. Repeat until all crackers are coated.*Place cookie sheet in refrigerator for at least an hour until chocolate sets. Store leftovers in the refrigerator in baggies.