Inflation Inspired Pantry Granola E. A. T. #51

March 12, 2022March 12, 2022 ~ Teresa Blackburn ~ 4 Comments

Everyday healthy. A Grab-and-Go snack. Simple is good. Make it cheaper, make it better.

Homemade granola is so much tastier and healthier than anything available store-bought….and more definitely more affordable. At times when I am really busy I will buy my favorite brand from the supermarket, but earlier this week while grocery shopping I had a few “arresting inflation shopping moments” that did not have anything to do with filling my car up before entering the grocery!

Limes, which I had to have for a photo shoot recipe, were 89 cents each! Two large crisp apples cost $2.64, etc, etc. The granola I buy “in a pinch” was $1 more per package and the package is not very large. Granted it is low sugar, low-batch produced and has a lot of really good ingredients, but I just could not make myself toss it in the cart. Why now? Why not now? Why not make my own using what I already have at home in my pantry. It is quick and easy and based on good whole grain oats and whatever else I can rummage up so I call this batch “Inflation Inspired Pantry Granola”.

Pantry Granola is delicious with yogurt and fresh fruit, but also as a sprinkle over a scoop of ice cream or frozen yogurt, and can be stirred into oatmeal right before eating to add a little crunch. Sometimes I take it in a little container with me in the car for when I get the munchies. A little bit salty and a little bit sweet. Very satisfying.

This batch of granola has pecans, large coconut flakes, pumpkin seeds, sunflower seeds, pistachios, almonds, old-fashioned oats, maple syrup, brown sugar and olive oil with a bit of sea salt tossed in. I have attached a recipe or how-to, but truthfully you can add as much or as little of any nuts, grains, dried fruit, etc as you like. It is pretty hard for this to not be a success. It is absolutely as easy-as-this.

Spread out on parchment lined baking sheets and popped into the oven until a bit caramelized. We like our granola pretty toasted & roasted, but that is totally up to you. Less toasted, more toasted, anyway you like it.

Stored in large airtight containers ready for the pantry. It is as easy-as-this.

Other granola post links: “Orange Peel-Cardamom Gluten-Free Granola” and “Hola! Granola!” Different versions, same results.

Pantry Granola

Time: 1-1.5 hrs
Print

Ingredients:

3 cups whole grain rolled oats (I use Bob’s Red Mill), not quick cooking oats
1 cup each pumpkin seeds, sunflower seeds, pecans (or any mixture to make 3 cups)
1/2 cup each pistachios, walnuts, slivered almonds (or whatever nuts you have to make 1.5 cups)
1 cup flaked coconut (shredded works as well)
1/2 cup maple syrup (you can use honey, just take it down to 1/3 cup)
1/2 cup olive oil
1/3 cup packed brown sugar
Sea salt flakes (kosher will do)
Note: Use whatever combination of ingredients you prefer or have on hand for your own mix. You can add dried fruit such as chopped dried apricots or dried cranberries, banana chips, but add these the final 15 minutes of cooking so they do not get to dried out! I have added in flax seeds and cracked black pepper as well as a bit of coffee grounds. Make it how you like it…the process is the same.)

Directions:

Preheat oven to 300 degrees. Line 2 rimmed baking pans with parchment paper.
Mix together in a large bowl the oats, pumpkin seeds, sunflower seeds, pecans, pistachios, walnuts, slivered almonds and coconut.
Add maple syrup, olive oil and brown sugar and sea salt flakes. Toss all of the ingredients together until well combined.
Divide the granola mixture between the two pans and spread out evenly. Bake granola, stirring every 15 minutes, until the granola is toasted to your liking, for about 45 minutes. (Adjust time based on your oven and how toasted you like your granola.)
Remove granola from the oven and let cool completely. Store in airtight containers for up to 1 month. I have found that one batch usually lasts us about a month with both of us having it most mornings.

Be well.

teresablackburnfoodstyling.com

Hooray…It’s National Cereal Day Orange Peel-Cardamom Gluten-Free Granola

March 7, 2016March 7, 2016 ~ Teresa Blackburn ~ 15 Comments

Hooray, March 7th is National Cereal Day and I celebrated this morning (really, most mornings!) with some Greek yogurt topped with my homemade “Orange Peel-Cardamom Gluten-Free Granola” and fresh blueberries.

Every time I make granola I tweak my basic recipe using whatever I happen to have in my pantry at the time. Recently I have ended up with quite a few nuts and flaked coconut leftover from photo shoots, as well as maple syrup and lots of oranges. One thing I noticed when looking back on previous granola posts is that each time I make it the mix gets simpler and simpler. Hopefully this translates into other parts of my life!

Ingredients tossed together and spread out on parchment paper lined sheet pans ready for the oven…….

… baked and finished off with additional ingredients.

The candied orange peel (how-to candy orange peel here) and cardamom give this granola a wonderfully complex flavor that is both earthy and rich.

Here…..have a bite! Happy Cereal Day all month!

Orange Peel Cardamom Gluten Free Granola

Time: 1hr 30mins
Difficulty: easy
Print

Ingredients:

3 cups gluten-free old-fashioned rolled oats (Bob’s Red Mill)
1 1/2 cups whole almonds
1 cup pecan halves & pieces
1 1/2 cups dried cranberries or cherries, divided
1 cup coconut flakes, unsweetened, divided
1 tsp ground cardamom
3/4 cup maple syrup
1/2 cup slices almonds
1/2 cup slivered orange peel, plain or candied

Directions:

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
In a bowl mix together the rolled oats, whole almonds, pecan halves and pieces, half of the dried cranberries and half of the coconut flakes. Toss ingredients together.
Whisk together the cardamom and maple syrup. Drizzle over the oat mixture and toss to coat all ingredients well.
Evenly divide mixture between the two sheet pans and spread out into even layers. Bake for 35 minutes, stirring often, until mixture is a light golden brown.
Remove pans from the oven and evenly divide the remaining ingredients between the two pans – the second half of the dried cranberries and coconut flakes along with the sliced almonds and orange peel. Stir around to mix and return pans to the oven for another 10-15 minutes.
Remove pans from the oven and let granola cool completely. Store in airtight containers for up to 3 months. You can also store in the refrigerator. A jar of homemade granola makes a great gift!

Teresa Blackburn www.teresablackburnfoodstying.com http://www.foodonfifth.com

“E.A.T. Granola”

February 19, 2012August 13, 2013 ~ Teresa Blackburn ~ 28 Comments

E.A.T. (easy-as-that)

This is the beginning of a series of “how-tos” for foods that, made at home, are tastier & healthier than any store-bought version regardless of price. I am calling this series “E.A.T.” which means “easy-as-that”…which is how I feel each time I whip up a batch of, among many other delectables, my most divine Granola. E.A.T.s are for lazy Sunday afternoons, Saturday morning ramblings in the kitchen or any time when it is simply more pleasing to “create” than go shopping.

There will be other subjects in this series such as creamy homemade Ricotta, aromatic & flavored Sugars, fabulous & simple Syrups and savory herbed butters. Over the next few months I will share these easy-as-that recipes, but remember these are all my personal favorite flavor profiles so you might have to adjust recipes to suit your own palate and that is what e.a.t. is all about!

#1. E.A.T. GRANOLA