Teresa Blackburn's Inflation-Inspired Pantry Granola

January 10, 2023

Jill Melton

Homemade granola is so much tastier and healthier than anything available store-bought….and definitely more affordable. At times when I am really busy I will buy my favorite brand from the supermarket, but earlier this week while grocery shopping I had a few “arresting inflation shopping moments.” Granola is so versatile, that I decided to make my own from ingredients I had at home and leftover from a recent photo shoot.

I call this batch “Inflation Inspired Pantry Granola.”

Pantry Granola is delicious with yogurt and fresh fruit but also as a sprinkle over a scoop of ice cream or frozen yogurt, and it can be stirred into oatmeal right before eating to add a little crunch. Sometimes I take it in a little container with me in the car for when I get the munchies. A little bit salty and a little bit sweet. Very satisfying.

This batch of granola has pecans, large coconut flakes, pumpkin seeds, sunflower seeds, pistachios, almonds, old-fashioned oats, maple syrup, brown sugar and olive oil with a bit of sea salt tossed in. You can add as much or as little of any nuts, grains, dried fruit, etc., as you like. It is pretty hard for this to not be a success.

Ingredients

3 cups whole grain rolled oats (I use Bob’s Red Mill), not quick cooking oats

1 cup each pumpkin seeds, sunflower seeds, pecans (or any mixture to make 3 cups)

1/2 cup each pistachios, walnuts, slivered almonds (or whatever nuts you have to make 1.5 cups)

1 cup flaked coconut (shredded works as well)

1/2 cup maple syrup (you can use honey, just take it down to 1/3 cup)

1/2 cup olive oil

1/3 cup packed brown sugar

Sea salt flakes (kosher will do)

Note: Use whatever combination of ingredients you prefer or have on hand for your own mix. You can add dried fruit such as chopped dried apricots or dried cranberries, banana chips, but add these the final 15 minutes of cooking so they do not get to dried

Preparation

Preheat oven to 300 degrees. Line 2 rimmed baking pans with parchment paper.
Mix together in a large bowl the oats, pumpkin seeds, sunflower seeds, pecans, pistachios, walnuts, slivered almonds and coconut.
Add maple syrup, olive oil and brown sugar and sea salt flakes. Toss all of the ingredients together until well combined.
Divide the granola mixture between the two pans and spread out evenly. Bake granola, stirring every 15 minutes, until the granola is toasted to your liking, for about 45 minutes. (Adjust time based on your oven and how toasted you like your granola.)
Remove granola from the oven and let cool completely. Store in airtight containers for up to 1 month. I have found that one batch usually lasts us about a month with both of us having it most mornings.