Of course there are amazing and delicious granolas that don’t follow this basic recipe and feature ingredients as pumpkin puree or tahini, mashed banana or cacao, or are gluten-free or raw – for instance, in my cookbook I have a carrot granola with grated carrots, a lentil granola with no grains, and a raw buckwheat one with seeds and dried apricots – but I often need to go to the food store and buy at least a couple of ingredients for that specific recipe. Does it happen to me only?
Another something that happens to me sooo often is that my pantry ends up with a little amount of this, a little amount of that, not enough cashews for a vegan cheesecake, a little handful of brazilian nuts, a couple of tablespoon of dried cherries, or I even buy a ton of raisins thinking about working on a raisin sourdough and then I just change idea and I leave that big jar in the pantry for weeks. So I decided to finally find a decluttering-the-pantry recipe, something like these cookies – that surely are delicious and perfect for this purpose, but I’m not a cookie person. And I ended up with this granola that you can customize depending on what you need to use. You just need to follow a simple scheme!
The ratio is 8 parts dry to 1 part liquid. What does it mean? 8 parts of a mixture of grains, nuts, and seeds, and 1 part of oils and liquid sweeteners. My basic recipe is :
- 6 parts of rolled grains (but you can also use some puffed too, gluten-free if needed)
- 2 parts of nuts and/or seeds (seeds if allergic to nuts)
- 1/2 part of oil
- 1/2 part of liquid sweetener
To this mix, I also add at the end 1 part of dried fruit (or chocolate chips, ahem) but you can go up to 2 parts in my opinion. If you want it more crunchy and even more delicious, but a little less healthy, double the liquid part reaching a ratio of 8:2 – 8 parts of dry, 1 part of oil, and 1 part of sweetener.
Read the intro for the pin-on-your fridge rule!
If your coconut oil is solid and your honey a bit crystalized, just warm them together before adding them to the mixture.
3 cups of five rolled grains and rolled oats
1 cup of hazelnuts + brazilian + macadamia nuts
1/4 cup of coconut oil
1/4 cup of coconut nectar + honey
1 tsp of vanilla powder
1 tsp of cinnamon powder
1/2 tsp cardamom powder
1 pinch of himalayan salt
1/2 cup golden raisins
Preheat the oven to 300° F (150° C) and cover a baking sheet with parchment paper.
Mix all the ingredients but the raisins in a big bowl until everything is evenly wet. Spread the mixture on the baking sheet and bake for 30 minutes, stirring every 10.
Remove from the oven, sprinkle the raisin and let it cool completely. Be aware that the granola will still be soft, but will become crunchy when it reaches room temperature. Reserve in a jar in a cool and dry place. Enjoy with milk or over a bowl of yogurt – my loves right now are this (espcially the non-fat one) and this (plain unsweetened).