From the Pantry: Sheet-Pan Granola

THE FARMHOUSE

With people spending more time in the kitchen and less time in the grocery store, I thought we’d share our easy recipe for sheet-pan granola with you today. This is a ‘flexible recipe’, meaning you can use what you have in your pantry. No nuts? Totally fine. Have raisins? Throw them in! You can swap brown sugar for maple syrup and add butter instead of vegetable oil. This is a ‘use what you have’ kind of recipe and I think we could all use more of those right now. Plus homemade granola is less expensive than it’s store-bought counterpart and it’s super easy to make. Let’s get into it…

Over the years, we’ve made countless versions of this granola, using whatever we had on hand. For a time we even substituted the maple syrup for pureed apples (to get the added sugar content of 0). But with each iteration, we’ve always used five basic ingredient categories: oats, add-ins, sweetener, oil, and seasonings. So today we’re going to share the exact recipe we made here plus plenty of substitution ideas for each category.

From the Pantry: Sheet-Pan Granola

Prep Time: 30 minutes

Bake time: 25 minutes

Yield: 8 cups

Ingredients

oats (substitutions: this is the hardest to substitute but you can use rolled rye, triticale flakes, any other rolled grain)

4 cups oats

add-ins (other options: any kind of nut, dried fruit, chia, trail mix)

3/4 cup almonds

3/4 cup pecans

3/4 cup walnuts

1/2 cup pepitas (raw pumpkin seeds)

1/4 cup golden flax seed

3/4 cup unsweetened coconut

sweetener (substitutions: brown sugar, pureed apple)

1/3 cup maple syrup

oil (substitutions: butter, any kind of vegetable oil)

1/2 cup vegetable oil - we used peanut

1/4 cup unrefined coconut oil (to grease pan)

seasonings - to taste (other options: allspice, nutmeg, ground cloves, fennel)

2 tsp cinnamon

1 tsp cardamon

1/2 tsp anise

1 tsp sea salt

Directions

Preheat oven to 375.

Mix oats and other add-ins together in a bowl with a wooden spoon. Add oil and stir until coated. Add maple syrup and stir until evenly coated. Mix in seasonings.

Grease a cookie sheet with coconut oil, leaving extra chunks on the tray. Spread out granola on greased sheet.

Cook for about 20-25 minutes, stirring the granola half way through. Granola is done when it’s golden. Watch carefully for the last 5 minutes of baking to assure it doesn’t burn.

Let granola cool and then store in air-tight jars at room temperature. We love to sprinkle granola on top of our green smoothies, but it’s also delicious eaten by the handful right out of the jar, on top of yogurt or ice cream, and in a bowl with milk.