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!