This recipe will hopefully help you use up many of the many pantry items that you already have available (and do feel free to swap out any items that you don’t have for something that you do, for example if you have walnuts, use them instead of almonds). Easy to prepare and quick to bake, making two or three batches in one go can save you time in the long run. Surprised by the inclusion of quinoa? I hesitated to use it also, but the result is a crispy, crunchy, nutrient-packed granola that’s wholesome and tasty.
YIELDS – 8+ SERVINGS
Ingredients
- Almond (chopped) 1/4 cup
- Cranberries (dried) 1/4 cup
- Coconut Flakes 1/4 cup
- Hemp Seeds 1/4 cup
- Quinoa (uncooked) 1/2 cup
- Maple Syrup 1/4 cup
- Nut Butter (of choice) 2 tbls
- Oats 2.5 cups
- Pumpkin Seeds 1/4 cup
- Sea Salt, a pinch
- 100% Vanilla 1 tbls
EQUIPMENT – BAKING TRAY, OVEN, SMALL PAN
Instructions
- Preheat oven to 300F.
- In a small pan, stir together nut butter + maple syrup.
- Warm gently until fully mixed and little melted.
- In a large bowl add all dry ingredients (except cranberries).
- Add the nut butter + maple syrup mix, + the vanilla.
- Mix until all ingredients are fully combined (you might want to do this with clean hands 😉
- On a baking tray, lined with parchment paper, spread the mixture evenly.
- Bake for 10-15 mins or until oats are golden brown – do check on the granola towards the end, do not over bake.
- Remove from oven and allow to cool completely.
- Put granola back into the bowl + stir in dried cranberries.
- Store in an airtight container + enjoy!