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Here’s another use what you have recipe for you – use what you have granola! This granola is crunchy, nutty and just the right amount of sweet. It pairs well with yogurt, fruit, milk or just munching on it as is.

I have been making this granola weekly for years, using this same basic ratio and method. Every batch is slightly different based on what I have at the time. Rather than give a strict recipe (although for those who like a recipe, I give one below), I thought I’d provide the basic ratio of ingredients and method that I use. Here’s the ratio of ingredients:

4 cups nuts
1 cup seeds
1 cup unsweetened coconut
1/4 cup sweetener
1/4 cup fat
1/2 teaspoon salt

For the nuts, get to 4 cups using any of the following: cashews, almonds, pecans, walnuts, peanuts, macadamia nuts. I almost always use cashews and almonds but have used every nut listed above in different amounts.

For the seeds, get to 1 cup using any of the following: pumpkin seeds, sunflower seeds, chia seeds, flax seeds, hemp seeds. I almost always use pumpkin seeds but have used all seeds listed above.

For the coconut, I prefer unsweetened dried coconut but realize that a lot of people keep sweetened coconut on hand. I have never used sweetened coconut, but imagine that it would work just fine.

For the sweetener, I recommend either pure maple syrup or honey. I use both all of the time. I would recommend using a wet sweetener rather than dry like sugar because the wetness helps the granola come together.

For the fat, I prefer using coconut oil (at room temperature), but have used butter many times as well. You could also do a neutral avocado or olive oil.

Using 1/2 teaspoon of salt does give this a sweet/salty flavor, which I love. If you don’t like sweet/salty, I would recommend scaling the salt back to 1/4 teaspoon. I have also added up to 1/2 teaspoon of cinnamon for a slightly different flavor.

The method: Add all of the ingredients to a food processor and process until well combined. The mixture should be wet and slightly sticky. Spread evenly onto a parchment paper-lined baking sheet and smooth down with the back of a spoon. Bake at 350 for 18-22 minutes or until lightly brown. The granola is delicious when it’s fresh out of the oven and still warm, but I like to let the granola cool completely and then break it into clusters. It will be crumbly if not cooled completely. I prefer to store this in the refrigerator.

One thing to note: if you are low on nuts, seeds, or coconut and cannot get to the amounts listed above, you can substitute rolled oats for any of the ingredients. Sometimes I am completely out of seeds or low on nuts, so I make up for it by using rolled oats instead.

Enjoy!