Heather Crosby / Yumuniverse’s new book Pantry to Plate is full of plentiful plant forward recipes and she provides a unique layout in her cookbook. If you fall under the category of “what should I make?” or “how do I make this?” then Pantry to Plate is the book for you. It provides templates for basic recipes like cereals, sushi (yes, sushi), and this hearty citrus + berry granola. Full of gluten free grains + seeds + tea, it’s definitely worth it to make it yourself and add whatever your heart desires
This is the first time I have made granola! I’ve never had much of a fancy for granola (which was typically store-brought) so when I decided to go the homemade route my curiosity was piqued. Oh my goodness does it pay off and the best part is that granola is so quick and simple to make. The longest part is the baking portion. The best part is nibbling it by the handful. Homemade granola + tea has my heart. In my humble opinion (when it comes to granola) nothing can best the fresh flavor and texture from preparing it yourself and savoring it moments after..
When I saw that this recipe uses tea, I wanted to make it even more. Tea can add so much flavor and versatility in the kitchen. I also had a lone orange nestled in the fruit bowl that was promptly zested and elevates the citrus fragrance in this granola. It adds such beautiful color and vibrancy to the granola + easily swappable with whats in your pantry!
I veganize this recipe by swapping out honey and using Grade B Maple syrup. I had bulk dried cranberries + cherries in my own pantry that I used in place of freeze dried strawberries. In place of olive oil I used coconut oil. The final swap was buckwheat for sunflower seeds!
That’s the beauty of Pantry to Plate Cookbook: making meals easy and accessible with whatever is in your pantry. Food is fun and can be as inventive or simple based on our preferences. It’s truly a practical book with so many variations on a theme. Heather wants you to explore in the kitchen while embracing a plant-powered variety. Anytime you can eat the rainbow, I’m totally in.
The ingredients for this recipe can be found or bought in bulk! So definitely check out your farmers market or bulk food store. This is an excellent meal prep recipe (breakfast or snack!) for the week ahead. I top mine with fresh berries + homemade almond milk but you can integrate it in various ways.
Earl Grey & Berry Granola adapted from YumUniverse’s Pantry To Plate Cookbook
- 3 cups gluten free rolled oats
- 1 cup Grade B Maple Syrup
- 3/4 cups slivered almonds
- 1/2 cups buckwheat
- 1/4th cup pumpkin seeds
- 1/4 cup coconut oil
- 1 tablespoon Earl Grey loose leaf tea
- 1 teaspoon citrus zest
- 3/4th teaspoon pink sea salt
- 1 cup of mixed dried berries (I used cherries + cranberries)
- Preheat your oven to 300 degrees Fahrenheit
- In a large bowl combine oats, maple syrups, pumpkin seeds, slivered almonds, and buckwheat, coconut oil, tea, zest, dried fruit, and sea salt
- Stir well and spread the mixture on a baking sheet lined with parchment paper and layer evenly
- Bake for 35-40 minutes while stirring every 10 minutes
- After its baked + nice and toasted, let cool and transfer to a mason jar
We did have fresh strawberries from the farmers market so I topped my granola with several slices of those, homemade almond milk, and chia seeds! You can use any toppings like homemade chocolate sauce, blueberries, bananas, or flax seeds. And here’s a short film on how easy they are to make!