Pantry Revamp: Yes, it’s another granola recipe



The Pantry Revamp is a series here on Five Little Homesteaders.  To read more about it, check out the first post here.  To read all the posts in the series, click the “pantry revamp” label to the right.

This was my view for much of the afternoon yesterday:



I was sick with some kind of stomach bug.  In some ways, I felt very lucky because there aren’t a lot of afternoons that a mama to three little ones gets to sit in bed for a couple of hours and do nothing.  I only wish I had felt well enough to make it through all of those magazines.  
We’ve been dealing with this same sickness, slowly making its way through each of our five family members, for a couple of weeks.  It sucks.  I haven’t been doing a lot of cooking or baking or making in general.  But, I did take some time to try out a new granola recipe.
Growing up, we always adhered to the braty diet when we had stomach illnesses and I’ve carried it on when caring for my own family.  Since the “y” stands for yogurt, I thought making granola would be a perfect complement to an increase in yogurt eating.  
Instead of following a strict recipe, I thought I’d take what I know, generally, about granola making a try to come up with my own mix (channeling my dear friend Lauren here, who is so good at throwing a bunch of stuff in a bowl and coming up with a delicious meal).  I think I came up with a pretty good result.  Give it a try and let me know what you think.
Ingredients

5 c old-fashioned oats
1/2 c sesame seeds (this was the BEST addition I made)
1/2 c sunflower seeds
1 c sliced almonds
1/2 c pepitas
1/2 tsp kosher salt
1 tbsp cinnamon
3/4 c canola or coconut oil
1/2 c maple syrup
1 tbsp vanilla
Directions
1.  Preheat oven to 300 degrees.
2.  Mix all of the dry ingredients in a large bowl.
3.  Mix the oil, syrup, and vanilla in a saucepan and heat until the oil and syrup are slightly combined and liquid-y.
4.  Pour oil mixture over dry ingredients, stirring while you add it.  
5.  Pour granola mixture into a 13×9 pan and put in the oven.  
6.  Bake for an hour (or a little more depending on how crunchy you like it), stirring ever 20 minutes. 
P.S  To those of you who answered the survey on yesterday’s post, thank you so much.  It means so much to me.  And if you are reading today’s post and haven’t yet completed the survey, please do.  I’d love to hear from you.  
Shared on The Homeacre Hop
Shared on The Backyard Farming Connection

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