This is a post about my basic granola recipe…
… or also, about a recipe to make when you have to empty your pantry.
Empty your house.
We are nearly finished packing. I actually love going through our things and sorting through the essentials. Looking through boxes of memories or small tokens from years past like the baby clothes my great aunt had knitted for Jon and Miren. Little treasures. But also, a lot of things we can definitely live without. I love the feeling of downsizing – an early Spring cleaning.
Yesterday I raided my pantry. So many whole grain flours, oils, spices, salts, nuts, seeds… And what to make with all of them? Well, granola of course.
Here I share my basic granola recipe that I adapt depending on what I have on hand, but the ratio always stays the same. In this version, I used almost everything I had in the pantry. I actually doubled the recipe and gave some to friends.
Almonds, cashews, walnuts, pistachios, pecans, flaxseeds, chia seeds, black and white sesame, poppy seeds, blueberries and cranberries. All together flavored with vanilla, sea salt and black pepper.
I’ll update you on our move soon too!
3 cups (300g) gluten-free rolled oats (you can even use quinoa flakes)
1 1/2 cups (180 g) nuts and seeds – I used a combination of slivered almonds, pistachios, pecans, walnuts, cashews, black and white sesame seeds, poppy seeds, chia seeds and flaxseeds
1/2 cup (125 ml) apple juice
1/2 cup (125 ml) maple syrup (or honey)
1/4 cup (60 ml) coconut oil
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon fine sea salt
1/4 teaspoon black pepper
1 1/2 cup (180 g) dried fruit – I used dried blueberries and cranberries
Preheat oven to 325F (160C).
Combine the oats, nuts and seeds in a large bowl.
Combine the apple juice, maple syrup, coconut oil, vanilla extract, cinnamon, sea salt and black pepper in a medium saucepan. Gently heat all together until salt is dissolved and coconut oil liquified. Pour liquid over the dry ingredients and toss to coat. Spread the mixture evenly on a baking sheet. Bake for 40 minutes until golden. Make sure to stir the mixture about every 15 minutes to make sure it is evenly baked.
Let the granola cool completely. It will become crunchier as it sits. Stir in the dried fruit when completely cool. Store in an airtight container for a few weeks.
Serve with fruit over yogurt or milk.