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Use What You Have Granola

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Here’s another use what you have recipe for you – use what you have granola! This granola is crunchy, nutty and just the right amount of sweet. It pairs well with yogurt, fruit, milk or just munching on it as is.

I have been making this granola weekly for years, using this same basic ratio and method. Every batch is slightly different based on what I have at the time. Rather than give a strict recipe (although for those who like a recipe, I give one below), I thought I’d provide the basic ratio of ingredients and method that I use. Here’s the ratio of ingredients:

4 cups nuts
1 cup seeds
1 cup unsweetened coconut
1/4 cup sweetener
1/4 cup fat
1/2 teaspoon salt

For the nuts, get to 4 cups using any of the following: cashews, almonds, pecans, walnuts, peanuts, macadamia nuts. I almost always use cashews and almonds but have used every nut listed above in different amounts.

For the seeds, get to 1 cup using any of the following: pumpkin seeds, sunflower seeds, chia seeds, flax seeds, hemp seeds. I almost always use pumpkin seeds but have used all seeds listed above.

For the coconut, I prefer unsweetened dried coconut but realize that a lot of people keep sweetened coconut on hand. I have never used sweetened coconut, but imagine that it would work just fine.

For the sweetener, I recommend either pure maple syrup or honey. I use both all of the time. I would recommend using a wet sweetener rather than dry like sugar because the wetness helps the granola come together.

For the fat, I prefer using coconut oil (at room temperature), but have used butter many times as well. You could also do a neutral avocado or olive oil.

Using 1/2 teaspoon of salt does give this a sweet/salty flavor, which I love. If you don’t like sweet/salty, I would recommend scaling the salt back to 1/4 teaspoon. I have also added up to 1/2 teaspoon of cinnamon for a slightly different flavor.

The method: Add all of the ingredients to a food processor and process until well combined. The mixture should be wet and slightly sticky. Spread evenly onto a parchment paper-lined baking sheet and smooth down with the back of a spoon. Bake at 350 for 18-22 minutes or until lightly brown. The granola is delicious when it’s fresh out of the oven and still warm, but I like to let the granola cool completely and then break it into clusters. It will be crumbly if not cooled completely. I prefer to store this in the refrigerator.

One thing to note: if you are low on nuts, seeds, or coconut and cannot get to the amounts listed above, you can substitute rolled oats for any of the ingredients. Sometimes I am completely out of seeds or low on nuts, so I make up for it by using rolled oats instead.

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Use What You Have Granola

Crunchy, nutty, and just the right amount of sweet!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, granola, healthy, recipe

Ingredients

  • 4 cups nuts (any combination of almonds, pecans, cashews, peanuts, macademia nuts, walnuts, etc.)
  • 1 cup seeds (any combination of pumpkin seeds, sunflower seeds, chia seeds, flax seeds, hemp seeds)
  • 1 cup unsweetened dried coconut
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

  2. Add all of the ingredients to a food processor and process until well combined. The mixture should be wet and slightly sticky.

  3. Spread evenly onto the baking sheet and smooth down with the back of a spoon.

  4. Bake for 18-22 minutes or until lightly browned.

  5. The granola is delicious when it’s fresh out of the oven and still warm, but I like to let the granola cool completely and then break it into clusters. It will be crumbly if not cooled completely.

Enjoy!

Go-To Granola

3 Replies

Hi guys! How are you? It’s been awhile since we’ve last talked. 

Did you have a good weekend? I had such a good weekend.

My mom and dad came to Philly for a visit! We spent Friday evening eating, drinking and enjoying a perfect summer evening.

On Thursday evening, Greg and I picked up our brand new charcoal grill! Can you believe it? It was a generous and perfect gift from Greg’s mom and stepdad. I can barely get over the fact that we now have a grill and we definitely took great advantage of it Friday evening. Burgers for my mom and dad, and sweet potato burgers for Greg and I. We also got a veggie rack and grilled whole cremini mushrooms and onions. We added pasta salad, hummus and guacamole and called it a meal. 

Saturday, the four of us went to nearby Peddler’s Village. It was so much fun! Definitely recommended for locals/visitors!

I unfortunately took zero photos over the weekend, although I would have had some very good ones to share with you. The comment/joke of the weekend was everyone saying to me “This would have been a good photo, Jess.” 🙂 Oops! 

Anyway, let’s now talk about granola.

You need to look no further. This is your new go-to granola recipe.

words

Whether you’re looking for a healthy snack, a hearty breakfast or a homemade gift, this recipe has got you covered. 

granola

I’ve always loved granola but I don’t eat it that often. That’s mostly because I can’t find a granola that I’m really in love with. 

Usually store-bought granola tastes too sweet. Or is too crumbly. Or just tastes plain stale. 

But, this recipe changes it all.

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I’ve been wanting to make my own for awhile now. I wanted something that is healthy. That has a simple list of ingredients, things I know. I didn’t want it to be oily. Or crumbly. I wanted there to be large chunks of granola. I didn’t want it to be overly sweet or sugary. I wanted to control what went in.

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So, I did it. I’m in love with this you guys. I knew what I wanted going in, but I didn’t know I’d come out being addicted. Does what I described above sound good to you? Prepare to be addicted. 

8

Let’s talk about the goodness of this granola.

1) It has a short list of ingredients:

Oats
Pecans
Sunflower seeds
Unsweetened coconut
Cinnamon
Salt
Coconut oil
Egg white
Pure maple syrup

2) You won’t be left still feeling hungry after eating it. Yep, it fills you up!

3) You won’t feel a sugar rush or like you just ate dessert after eating this granola. It is just slightly sweetened with pure maple syrup and perfectly cinnamon-y. The cinnamon just warms me up.

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4) This granola is crunchy and sticks together in large clumps.

5) It takes one bowl to prepare. Yep, one bowl, one spoon and one pan. Maybe some measuring cups. It’s simple and easy, you guys.

6) It is customizable. Make it your own. Use this as a base and be creative. Add what you like and leave out what you don’t!

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I’m telling you. Once you start on this granola, you won’t be able to stop. But really, I don’t think that’s such a bad thing. 🙂

1

Go-To Granola
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Ingredients
  1. 3 cups rolled oats
  2. 1 cup pecans, lightly chopped
  3. 1 cup sunflower seeds
  4. 1 cup unsweetened, flaked coconut
  5. 1 teaspoon cinnamon
  6. 3/4 teaspoon salt
  7. 2 tablespoons coconut oil, melted
  8. Scant 2/3 cup pure maple syrup
  9. 1 egg white
Instructions
  1. Preheat oven to 300*.
  2. In a large mixing bowl, combine the oats, chopped pecans, sunflower seeds, coconut, cinnamon and salt. Mix well.
  3. Add the melted coconut oil and maple syrup.
  4. Crack the egg white into a bowl and whisk very well, until it becomes a bit foamy.
  5. Add the egg white to the rest of the ingredients.
  6. Stir everything together very well, so that the dry ingredients are completely wet and everything is well mixed.
  7. Place the granola on a parchment-lined baking sheet and bake in the preheated oven for 40-50 minutes, or until the granola is slightly browned and hardened.
  8. Let the granola cool for about 10-20 minutes, or until it is hard and can be broken into pieces.
  9. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/