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.
- 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.)
- 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.