I’ve been doing good so far, but I am starting to go a little stir crazy. Thankfully we have resumed running and exercising outdoors again, so I am hoping that will help. So far, so good. Though I miss being able to eat out and travel, I am grateful for this forced time at home. Don’t get me wrong, I am a homebody. I really don’t get out that much, but I enjoy exploring and going out to eat here and there. It’s unfortunate that we may not be able to resume such activities for a long while, but I am counting my blessing here at home. The first couple weeks of quarantine, my anxiety wanted lots of comfort food. Now that this has become the new normal, we’ve resumed our normal healthy eating habits. I was craving granola, so I checked my pantry to see what we had as far as inclusions. Hence the title of this recipe, “Use What You’ve Got” Granola.
The basis of this recipe is to utilize what you already have in your pantry. As long as you have old-fashioned oats, you’re good. Although this recipe includes dried fruit, I personally didn’t have any on hand. So, I doubled the coconut. We did not have raw nuts or seeds, only lightly salted, so I omitted the salt in the recipe. It’s all about adapting to what you have. Coconut oil would have been a great accompaniment to the added coconut in my batch, but I only had avocado oil. Either way though, it turned out great.
This granola is crumbly, so if you like large clusters you may have to make some adjustments. It’s subtly sweet, with less sugar than the store-bought kinds. Serve in a bowl with almond milk and fresh berries, or atop your favorite yogurt. However you make it, I hope you enjoy. Stay Safe <3
Want more granola goodness? Try my high-protein Peanut Butter Granola!
"Use What You've Got" Granola
- 3 1/2 cups old-fashioned rolled oats
- 1 cup raw nuts and/or seeds If using salted nuts, omit the 3/4 tsp salt
- 3/4 tsp Salt
- 1/2 tsp cinnamon
- 1/2 cup maple syrup Substitutes: Brown sugar (add with dry ingredients) or honey
- 1/2 cup avocado oil Substitute: Coconut oil, melted
- 1/2 cup shredded sweetened coconut
- 1/2 cup dried fruit Raisins, dried cherries, dried cranberries, etc.
- Preheat oven to 350 F. Line a sheet tray with a silpat or parchment, set aside.
- In a large bowl, combine oats, nuts/seeds, salt, and cinnamon. (If you are using brown sugar, add it here.) Stir until well incorporated.
- Add the oil and maple syrup (or honey, if using.) Stir to combine, making sure everything is well coated.
- Spread mixture onto prepared baking tray. Bake for 10 minutes. Remove tray, stir in coconut. Bake for an additional 10-15 minutes, until mixture is golden brown. Allow to cool for 15 minutes before stirring in dried fruit of choice.
- Store in an air-tight container for up to 7 days.