Ingredients
- White beans: 2 cans (cannellini or butter beans), drained and rinsed
- Olive oil or butter: 1 tablespoon
- Garlic powder, puree or 3 cloves minced
- Onion: 1/2, diced (or any leftover vegetables)
- Seasonal or perishable vegetables (about 1 cup), such as spinach, kale, soft
- tomatoes, leftover roasted vegetables, courgette pieces, pumpkin or squash
- Sun dried tomatoes or soft fresh tomatoes: 1/2 cup
- Cream, coconut milk, or evaporated milk: 1 cup
- Vegetable stock: 1/2 cup
- Mixed herbs: 1 teaspoon
Optional
Chilli flakes: 1/2 teaspoon
Salt and pepper to taste
Toppings:
Breadcrumbs (about 1/2 cup, stale is fine)
Cheese (any type)
Method
- Preheat oven to 180 degrees Celsius and line a large, rimmed baking tray with parchment paper
- In a large mixing bowl, combine the oats, nuts and/ or seeds, salt and cinnamon. Stir to blend
- Pour in the oil, maple syrup or honey and vanilla extract. Mix well then pour the granola onto your prepared baking tray. Use a large spoon to spread the mixture evenly
- Bake until lightly golden for about 22 minutes stirring half way through cooking
- Let the granola cool completely. Add the desiccated coconut flakes and dried fruit if using
- Store in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag for up to 3 months
