I mentioned in my last meal-plan post that I was planning to make a batch of granola for my breakfasts this week. Granola is one of those items where I almost always have the ingredients on hand, without even trying, as it’s super flexible and made entirely of pantry staples. It is also one of those items that I forgot how much I enjoy it until it in right in front of me, on the spoon, on it’s way to my mouth. I love granola! I prefer it over yogurt or treated like cereal, in a bowl with milk, but when you make it at home, you control how large/small the clusters of granola are, so you can keep the clusters large and take the granola on the go, dry, for a crunchy snack.
I also was thinking (though I’m sure that I am not the first), that it wouldn’t be to hard to swing granola’s flavors into a savory-sweet option too. Curry, rosemary, spicy–it would make an awesome topping to salads or a “savory” yogurt (I’ll admit, I still haven’t tried those…and I’m a little hesitant) or even as an accompaniment to a cheese board!
As I said, granola is super-customizable, but it is also very easy. Just think of it as a ratio! My basic ratio is: for every 1 cup of (gluten-free) oats, I have 1/3 cup (total) of mix-ins, 2 tablespoons of fat and 2 tablespoons of liquid sweetener. I like to bump up my omega’s too, so I bargain for 2 teaspoons apiece of chia seed and flax seed. With the variety of mix-ins, fats, sweeteners, and spices, the granola possibilities really are endless! Here are some ideas for each:
Be sure to use oats that are certified and labeled “gluten-free”–otherwise you risk cross-contamination. Combine up to two different fats and two different sweeteners (just be sure the total volume remains the same) for extra depth of flavor!
1 cup GF rolled oats, plus:
Fats (2 TBSP per 1 c oats):
- melted butter
- melted coconut oil
- olive oil
- avocado oil
- safflower oil
- 1/2 nut butter + 1/2 fat choice above
Liquid Sweeteners(2 TBSP per 1 c oats):
- maple syrup
- Lyle’s golden syrup
- agave nectar
Mix-ins(1/3 c total per 1 c oats):
- Nuts (almonds, peanuts, walnuts, pecans, hazelnuts, cashews, brazil nuts, macadamias…)
- Seeds (sunflower, pumpkin, squash, sesame, poppy seeds, millet…)
- Dried fruits (cranberries, raisins, blueberries, chopped apricots, cherries, figs, goji berries…)
- Other (dried shredded/flaked coconut, chocolate chips, cocoa nibs, crystallized ginger…)
Plus 2 tsp chia seeds and 2 tsp ground flaxseed and about 1/2 tsp each of spices (cinnamon, cardamom, ginger, clove, nutmeg, chili, etc), with a pinch of salt and a dash of extract (vanilla, cinnamon, lemon, etc) with 1 cup of rolled gluten-free oats.
My batch that is in the photos above a larger triple batch. I just multiplied it all (roughly) by three!
Pantry Clear-out Coconut-Almond Granola
Serves: 10-12 | Prep time: 10 minutes | Cook time: 25-30 minutes
- 3 c rolled oats, raw
- 1/3 c. pumpkin seeds
- 1/3 c. sliced almonds
- 1/3 c. shredded coconut
- 2 Tbsp. ground flax seeds
- 2 Tbsp. chia seeds
- 2 tsp. ground cinnamon
- 2 tsp. ground cardamom
- 6 Tbsp. melted butter
- 3 Tbsp. Lyle’s golden syrup
- 3 Tbsp. molasses
- 1 tsp. vanilla extract
- big pinch salt
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Lightly spray with cooking oil. Add the oats, mix-ins, spices, and other dry ingredients to a large bowl. Mix until combined. Stir together the melted butter, golden syrup, molasses, vanilla extract, and salt until combined. It may take a minute or two for the fat to mix into the liquid sweeteners. Add the liquid to the dry ingredients and stir until all of the dry ingredients are coated. Spread into a thin layer on the lined baking sheet and baked for 25-30 minutes. Remove the granola from oven and allow to cool completely on the pan without disturbance. This will allow the granola to stick to together. Gently lift an edge of the granola–it will begin to break into pieces. Stir and crumble until clusters reach desired size. Store is a tightly closed container at room temperature for up to 10 days.