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pantry granola

Pantry Granola

  • Author: Kate Kasbee
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 servings 1x

Scale

Ingredients

  • 2 cups old fashioned oats
  • ½ cup uncooked quinoa (optional – if not using, sub with more oats)
  • ¼ cup flax seeds (or chia seeds) 
  • 1½ cups raw nuts, roughly chopped
  • 1 cup raw seeds
  • 1 teaspoon salt
  • 1½ teaspoons cinnamon
  • ¼ cup melted coconut oil (or avocado oil)
  • ⅓ cup maple syrup (or agave, coconut, or brown rice syrup)
  • ½ cup golden raisins (or dried cranberries, chopped dates, chopped dried fruit)

Instructions

  1. Preheat your oven to 350F and line a large baking sheet (or two small baking sheets) with parchment paper.
  2. Combine the oats, quinoa, flax or chia seeds, nuts, raw seeds, salt, and cinnamon in a large bowl and mix to combine.
  3. Combine the melted coconut oil and sweetener in a smaller bowl and whisk. Pour the wet ingredients over the dry ingredients and mix everything up.
  4. Spill the granola onto the baking sheet(s) and smooth into an even layer. Bake for 25 to 28 minutes, stirring the granola at the halfway point. You’ll know the granola is done once it’s golden in color. Keep an eye on the granola in the last few minutes to prevent it from burning!
  5. Remove the granola from the oven and allow it to cool on the pan. If the granola doesn’t seem crunchy yet, don’t worry. It’ll continue to crisp up as it cools.
  6. Once cool, add the golden raisins or dried fruit to the granola and mix to combine. The granola will keep for several months when stored in an airtight container in a cool, dry place.

Notes

Nutrition info calculated using:
2 cups old fashioned oats
½ cup uncooked quinoa
¼ cup flax seeds
1½ cups raw walnuts
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 teaspoon salt
1½ teaspoons cinnamon
¼ cup melted coconut oil
⅓ cup maple syrup
½ cup golden raisins