Have you ever made your own granola? It’ll change your life. At least, it’ll change your life in the small way that a homemade breakfast/snack mix can. Granola you can buy at the store is undoubtedly delicious, but there’s also a ton of refined sugar in many of the brands we know and love. This granola is naturally sweetened with your choice of maple, agave, or coconut syrup - whatever sweetener you already have in your pantry. That’s why I’m calling it pantry granola. It’s designed to make use of all of the random nuts, seeds, and dried fruit cluttering up your cabinets.
There’s nothing like the feeling of cleaning out a kitchen cabinet, am I right? I bought a label maker and a case of mason jars recently and I love how organized my bulk bin items are now. All of my raw nuts and seeds and dried fruit used to be in random bags and containers and I didn’t even know what I had. Shopping in bulk can be awesome when you just want a little bit of something, but the clutter can drive you crazy! I know I can’t be the only home chef who finds joy in organizing her bulk bin bits.
This pantry granola is less of a recipe and more of a template for working with what you already have at home. The most important part is balancing the dry and wet ingredients. If you can’t scrounge up two cups of oats or a cup of raw seeds, cut the entire recipe in half. It’ll work out just fine and you’ll still have enough granola to enjoy with your favorite non-dairy milk tomorrow morning.
This pantry granola also makes a great snack for traveling or hiking. I like to keep some in my car for those moments when I’m tempted by a gas station snack. Nuts are a great source of plant-based protein and will stick with you until your next meal!
I’d love to see what creative combinations you come up with by using only ingredients you already have at home. If you make pantry granola, post a photo to Instagram and make sure you tag us so we can see.Print
- 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)
- Preheat your oven to 350F and line a large baking sheet (or two small baking sheets) with parchment paper.
- Combine the oats, quinoa, flax or chia seeds, nuts, raw seeds, salt, and cinnamon in a large bowl and mix to combine.
- 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.
- 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!
- 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.
- 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.
Nutrition info calculated using:
2 cups old fashioned oats
½ cup uncooked quinoa
¼ cup flax seeds
1½ cups raw walnuts
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
1 teaspoon salt
1½ teaspoons cinnamon
¼ cup melted coconut oil
⅓ cup maple syrup
½ cup golden raisins
- Serving Size: ½ cup
- Calories: 334
- Sugar: 10 g
- Sodium: 198.8 mg
- Fat: 21.2 g
- Carbohydrates: 30.1 g
- Protein: 8.2 g
- Cholesterol: 0 mg