Pantry Granola

I’m a texture girl by nature I’ll eat just about anything with a crisp or crunch. Well, just about anything. Granola has always been something I have loved alone or as a topping since I can remember and once I became a mom the term “crunchy mom” was something I couldn’t wait to embrace. After all, my love for my children and my love for granola go hand in hand. I could use some emojis here to follow my sentences with facetious explanation.

Granola is always something that we have in our pantry and when I clean out the pantry to restock I love throwing it all into a bowl, adding some maple syrup and baking a big ole batch. Then, I head to the store to replenish the pantry. So, I thought I would share my very forgiving and add whatever you want granola recipe. Top your yogurt, oatmeal, ice cream and salads with it.

Pantry Granola

Dairy-free, gluten-free, nut-free, soy-free, refined sugar-free
Servings: Approximately 7 cups

Ingredients

• 4 cups gluten free rolled oats
• 1 cup of tree nuts (optional)
• 1 cup unsalted sunflower seeds
• 1/2 pumpkin seeds
• 1/4 cup flax seeds
• 1 teaspoon sea salt
• 2 tsp cinnamon
• 1/2 cup maple syrup
• 4 tbsp avocado or room temperature coconut oil

Instructions

1. Mix all dry ingredients and spices in a mixing bowl
2. Add maple syrup and oil and stir well
3. Divide mixture and spread on 2 parchment paper lined, medium baking sheets (15×10 inch)
4. Bake at 275*F for 50 minutes, stirring halfway
5. Let cool and store in an airtight container