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    Home » Recipes » Granola

    "Use What You've Got" Granola

    Published: Apr 22, 2020 · Modified: Sep 10, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    This "Use What You've Got" Granola recipe is "quarantine" friendly. The whole concept is revolved around utilizing what you already have on hand.

    use what you've got granola

    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. During 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.

    use what you've got granola

    Why is it "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.

    How to make this recipe

    1. Preheat oven to 350 F. Line a sheet tray with a Silpat or parchment, set aside.
    2. In a large bowl, combine oats, nuts/seeds, salt, and cinnamon. (If you are using brown sugar, add it here.) Stir until well incorporated.
    3. Add the oil and maple syrup (or honey, if using.) Stir to combine, making sure everything is well coated.
    4. Spread mixture onto a prepared baking tray. Bake for 10 minutes. Remove the tray, stir in coconut. Bake for an additional 10-15 minutes, until mixture, is golden brown. Allow it to cool for 15 minutes before stirring in dried fruit of choice.
    5. Store in an air-tight container for up to 7 days.
    use what you've got granola

    Other Recipes You'll Love

    • Chocolate Coconut Pecan Granola Clusters
    • Coconut Cranberry Granola Clusters
    • Peanut Butter Chocolate Chunk Granola Clusters

    This "Use What You've Got" 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 it!

    📖 Recipe

    use what you've got granola

    "Use What You've Got" Granola

    Katelyn Theofanis
    This "Use What You've Got" Granola recipe is "quarantine" friendly. The whole concept is revolved around utilizing what you already have on hand.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Bake Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 10 servings
    Calories 369 kcal

    Equipment

    • Baking Sheet Trays
    • Silpat

    Ingredients
      

    • 3 ½ cups old-fashioned rolled oats
    • 1 cup raw nuts and/or seeds If using salted nuts, omit the ¾ teaspoon salt
    • ¾ teaspoon salt
    • ½ teaspoon cinnamon
    • ½ cup maple syrup Substitutes: Brown sugar (add with dry ingredients) or honey
    • ½ cup avocado oil Substitute: Coconut oil, melted
    • ½ cup shredded sweetened coconut
    • ½ cup dried fruit Raisins, dried cherries, dried cranberries, etc.

    Instructions
     

    • 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.

    Nutrition

    Calories: 369kcalCarbohydrates: 36gProtein: 7gFat: 23gSaturated Fat: 5gSodium: 181mgPotassium: 264mgFiber: 5gSugar: 11gVitamin A: 3IUVitamin C: 1mgCalcium: 48mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

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    About Me

    I am the recipe developer, content creator, and photographer behind Sugary Logic. Sugary Logic's recipes are clear, simple, and easy to learn. These are all recipes I enjoy regularly (yes, the sweets too.) I'm so happy you're here, and I hope you enjoy these recipes as much as I do. Read More…

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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