Anyone else feel like you’re cooking, cleaning and repeating right now? I’m foggy as to what was happening pre-COVID-19 quarantine. Did we even cook around here? What were we eating? Did the dishes load themselves? Did we really eat out THAT much? While I prefer to understand the why when I am confused and fix it, I am letting the lack of clarity go in hopes for more insight (and hindsight!) in the future. Until then, I’m making things like this granola and soaking up all the ways it makes us feel like being home.
Once upon a time in 2019, we made this recipe from Bon Appetit with most of the ingredients on hand. We liked the crunch and nut combo (not so much the chia pudding situation), and we’ve continued to let the recipe evolve. Which is exactly the kind of recipes we need in this current moment, right? Ones that can change successfully with what we have on hand. Trust me, this one is delicious however you might mix it up!
The total amount of nuts and seeds equals 2 cups, which means you should play with it. I love almonds and pecans the best + I usually throw in both raw pepitas and sunflower seeds if we have them on hand. Last year I tried Barùkas nuts and wrote about them here. I subbed out almonds for these crunchy and superfood Barùkas you see above. So good!
Most recently, I’ve been ordering nuts from Nuts.com because they have almost any nut or flour I want, and they can tell me what’s certified gluten-free, which for nuts is nearly impossible to find.
Here’s the recipe, now go search your cupboards!Print
Slightly sweet and toasty granola with oats, pecans, almonds, pepitas and sunflower seeds.
- 3 cups of old-fashioned oats
- 1 cup of raw pecans
- 1/2 cup skin-on raw almonds
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raw pepitas or sunflower seeds
- 1 tablespoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup liquid honey or maple syrup or combination
- 1/4 cup melted butter (or unrefined virgin coconut oil)
- 1 1/2 teaspoons of vanilla
- pinch of salt
- Preheat oven to 300°.
- Prepare a baking sheet with a layer of parchment paper or brush pan with melted butter or coconut oil.
- Mix oats, nuts, coconut, and seeds together in a large bowl. Sprinkle cinnamon and nutmeg on top of the mixture and stir until fully incorporated.
- In a saucepan or microwave-safe bowl, melt butter and syrup or honey until just melted and whisk to combine. Add vanilla and whisk again. Drizzle liquid over granola mixture and stir until all dry ingredients and spices are incorporated. Sprinkle lightly with salt (2 pinches) and stir.
- Tip granola out onto the baking sheet scraping all ingredients and spices with a spatula and spread mixture in an even layer.
- Bake at 300° for 15 minutes. Stir and bake for another 10-15 minutes until pecans are lightly browned and toasted but not too dark. The granola gets more crunchy as it cools and dries.
- Stir granola and let cool on the cookie sheet.
- When cooled, break up and store in an airtight container at room temperature for up to a week.
We make our granola bowls with a generous smear of whole milk plain yogurt, a drizzle of honey or maple syrup, a scoop of this crunchy granola and some berries or bananas. Yum!
Let me know when you come up with your favorite nut and seed combo. And if you prefer fewer nuts and more grains in your granola, check out another family favorite Ella started making a few years ago.