Store cupboard granola
Hot girl summer inbound
I’m never very good at knowing what to have for breakfast. Half the time I just run on iced coffee and a leftover roast potato until I start cooking some new spuds for my next recipe. This year I’m aiming to get into a breakfast routine, but also making breakfasts that aren’t just my millennial avocado toast and poached eggs. So I made this deliciously nutty and oat granola to have with yoghurt, strawberries, smoothie bowls, pancakes or ice cream (maybe not for breakfast, but you do what you gotta do babes).
This granola is completely customisable, which is why it’s called ‘store cupboard granola’. Chuck in some flaked coconut, sunflower seeds, whatever you’ve got lurking in the back of your cabinets. Mix it up with some maple syrup or honey, bake until crunchy and get stuck into this bad boy. If you’re looking for a bit of a twist on the sweet breakfast granola recipes, then chuck a handful of this into my Nectarine and pink grapefruit salad for that glorious CROUNCH.
Change up with the seasons
Granola is such a versatile staple to keep in the cupboard, and if you’re feeling really adventurous, you can play around with the spices. In autumn, go full basic girlie and make it a pumpkin spice flavour, or cinnamon and mixed spice for Christmas.
Store cupboard granola
By Poppy Cooks
https://www.poppycooks.com/recipes/store-cupboard-granola/
Ingredients
- 3 tbsp jumbo rolled oats
- 2 tbsp shelled pistachio nuts
- 2 tbsp pecan nuts
- 1 tbsp sesame seeds
- 2 tbsp almonds
- 2 tbsp hazelnuts
- 1 tbsp light olive oil
- Pinch flaky sea salt
- Freshly grated nutmeg
- 2-3 tbsp maple syrup or honey, plus a little extra to drizzle
Metric
Imperial
Instructions
- Preheat the oven to 150ºc fan/170ºc/340ºf. Roughly chop the hazelnuts, pecans, almonds and pistachio nuts to around the same size as the oats.
- In a mixing bowl, stir together the oats, chopped nuts and sesame seeds. Add the salt and a grating of nutmeg, then pour in the olive oil and maple syrup or honey to taste.
- Line a baking tray with parchment paper and tip on the oaty mixture. Spread to a relatively flat layer, but leave some clumps together. Place the tray into the oven for 20 minutes until toasted and smelling delicious.
- After 20 minutes, drizzle over a little extra honey or maple syrup and return to the oven for another 10 minutes.
- Allow to cool completely before breaking up and storing in an airtight container or jar for up to 1 week.
Notes & Tips
- Use up whatever you have in the cupboards for this recipe! Pumpkin seeds, macadamias, sunflower seeds, or mix it up and chuck in some raisins or dried cranberries for a sweeter version.
- If you prefer a more savoury granola, chuck in some smoked paprika and garlic granules, or black sesame seeds and Chinese 5 spice to add some crunch to Asian slaws and salads!