When the Spring cleaning bug hits, one of the first places we reorganize tends to be our overstuffed kitchen cabinets. And one of the easiest ways to use that container of rolled oats you forgot about or the nuts you have leftover from a Plated meal is to make granola to jazz up yogurt mornings or store as a desk snack. Since we all have different items in our cabinets, we created a helpful granola-making guide, so you can get creative and put those forgotten pantry items to use. It’s easiest to measure in cups, but feel free to scale the ingredients however you’d like, just make sure to keep the ratios the same.
3 cups rolled oats—Any type besides quick cook oats will do, they don’t work as well in granola.
1 cup nuts—Any combination of: pecans, almonds, pistachios, hazelnuts etc.
1 cup seeds—Any combination of: pumpkin seeds, sunflower seeds, sesame seeds, flax seeds etc.
1 cup wet stuff—We like to use about half cup sweetener and half cup fat but this depends on your preference. Fats include warmed coconut oil, olive oil/neutral oil, brown butter etc. For sweetener, use honey, agave, maple syrup, sugars etc.
Other additions before baking—Feel free to season with salt and pepper, throw in some coconut flakes, cocoa nibs, cacao powder, vanilla extract, cinnamon, nutmeg etc. If you want a more clumpy granola, whisk an egg white until foamy and mix that in.
Other additions after baking—Once baked, mix in things like chopped chocolate, dried fruit etc.
1. Line a rimmed baking sheet (or two) with parchment paper. Mix the dry ingredients in a large bowl until fully combined. Add in the wet ingredients and toss well until everything is coated.
2. Spread granola out onto prepared baking sheet in an even layer (you might need to use two if it’s overlapping too much). Bake at 300°F, gently mixing and rotating the baking sheet every 20 minutes, until granola is golden brown and mostly dry, about 40-45 minutes.
3. Mix in any “other” additions at the end, allow to cool completely, then store in an airtight container at room temp.
Need some inspiration? Check out Chef Shanna’s Hazelnut Brown Butter Granola.
Story contributed by Plated Recipe Developer Shanna Cooper
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