Bring on the summer melon season with this cantaloupe pistachio granola. Sweet and crunchy from real fruit, nuts, and whole grains. This gluten-free, vegan, soy-free granola makes the perfect breakfast, snack, or sweet treat topping!
May’s Theme – DIY Kitchen Essentials: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
Okay, I might as well start calling the Recipe ReDux, the Granola ReDux! So many granola recipes, but they always fit the theme! This month I had to! Kitchen staple that I used to buy = granola. Kitchen staple that I now will only make myself = granola. I refuse to spend money on overly priced small bags of granola when I can make my own in a snap and have a hellova’ lot more fun doing so!
My kitchen is never without a glass jar filled with fresh granola. It was even something I made sure I made down in college too. I would probably cry if I ran out. The thing with granola is it’s versatility. It can be eaten as a healthy breakfast cereal or topping in yogurt or a smoothie. It can also be used as a snack for healthy munching or even a dessert (hello best ice cream topping!) Not only can you eat it many ways, but you can customize it anyway you’d like as well!
By now you all know that though (if you’ve ever read my blog!). Granola is so easy to “DIY.” Plus you really can’t mess it up. Unless that is, you leave it in the oven for hours and burn it! Then…no good! But I’m telling you, I bet my brother could even make granola (and he can’t even boil a pot of rice himself).
Granola is one of those formula recipes you should just know off the top of your head. A “keep it in the pack pocket” type deal. Just like everyone should know how to make a good sandwich or bake some chicken, granola should become a kitchen know-how. It’s also great when you have a bunch of random open ingredients that just need to be used and you don’t really know what to do with. When I was packing to come back home from college, I needed to do some open food consolidation. Plus I was running low on granola. Solution? Throw it all (open cereals, left over oats, random dried fruit) in a bowl and bake! Saves money, space, quick, easy, and gives you an endless yummy snack.
Cantaloupe Pistachio Granola
- 1½ Cups Gluten-Free Rolled Oats
- 1 Cup Crispy Brown Rice Cereal (no-salt added)
- ½ Cup Puffed Millet
- ¼ Cup Whole Millet (uncooked)
- 1 Cup Shelled Pistachios (unsalted)
- 1 Cup (20g) Freeze-Dried Cantaloupe
- ¼ Cup Unsweetened Shredded Coconut
- ½ Cup Cantaloupe Puree (blend some fresh melon)
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- 10 Drops Vanilla Stevia
- Preheat the oven to 325ºF.
- In a large mixing bowl, combine the pats, brown rice cereal, puffed millet, dry millet, pistachios, freeze-dried cantaloupe, and shredded coconut. Give everything a mix.
- Next add the cantaloupe puree (I just blended fresh cut melon in a small food processor), vanilla extract, and stevia. Give all this a stir and make sure everything is mingled and coated.
- Now spread the granola out on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes. No need to stir unless you see the edges start to burn.
- Remove, let cool completely, and store in an air-tight jar.
I really loved the extra crunch from the dry millet in this granola. Whole grains are such a great thing to add to granola for real good nutrition (and it’s perfect to use up the “bottom of the bag”!) This granola came out super “buttery”. The pistachios, flavor of the cantaloupe, and subtle coconut hints played off the millet so well! It’s kinda tropical tasting which does make this granola perfect for summer!
Now that I think about it, this specific granola recipe was a total DIY. I couldn’t find any “pre-shelled” unsalted pistachios at my grocery, so I had to buy unsalted pistachios with shell and de-shell them myself. That my friends, was a labor of love! But it was so worth it! I will forever be a DIY granola girl. It tastes better, saves a load of money, lasts longer with huge batches, and can be made so super healthy and allergy-free! Sorry store-bought. Actually, sorry grocery store. I may really be turning into a frugal homesteader 😉
So tell me:
+ What is one kitchen staple that you always DIY?
+ What’s something that you wished you DIYed, but are just to lazy and buy at the grocery instead? For me, that would be bars! Which I’ve only made once, haha!
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