Granola made with whatever was on hand in the pantry
This recipe is especially great during the pandemic quarantine, because everything besides the oats and salt has a substitution, so it will work well with many ingredients you’ve got in your pantry.
INGREDIENTS
Dry:
2 cups rolled oats
1/4 tsp salt
2 Tbsp coconut sugar or brown sugar (optional)
1/4 tsp cinnamon (optional)
1/4 cup chopped nuts of choice - almonds, walnuts, pecans, etc. - (optional)
Wet:
2 Tbsp oil (melted coconut oil works best, but any neutral oil will do)
1/4 cup any nut butter you have on hand: peanut butter, almond butter, or a seed butter like sunflower butter (however tahini, from sesame seeds, won’t work well here)
1/4 cup maple syrup or date syrup
dash of vanilla (optional)
DIRECTIONS
Preheat the oven to 300 °F. Combine the dry ingredients in a large bowl. Mix the wet ingredients together in a small bowl and stir into the dry ingredients. Once mixed, add the nuts. Spread evenly on a baking sheet and bake for 20-25 minutes. If you like your granola in smaller pieces, stir the mixture halfway through. If you want to add dried fruit, mix it in after it’s done baking. Once fully cooled, store in a jar on the countertop. This granola should keep for several weeks, but it always disappears within a few days at my house