I’ve been doing some experimenting in my kitchen over the last few days. I really wanted to arrange some more fall recipes before December rolls around, and I was planning on making cookies but last minute changed up my recipe and made this granola. Let me tell you though, it is pretty freaking scrumptastic.
Apple and Cinnamon… a match made in heaven.
I love every fall flavor combo: pumpkin spice, maple walnut, hazelnut and chocolate y’know. Apple Cinnamon is one of my favorite food combinations ever. My mom used to make us apple cinnamon oatmeal before we went to school. (Yes, they were microwavable packets, but that didn’t make them any less good.) Apple cinnamon is cozy, flavorful, and sweet. It makes you feel warm inside. This recipe utilizes all of those elements in a convenient breakfast or snack!
Making the perfect granola.
Granola needs just the right blend of oats, nuts, seeds, and sweetness. It needs to be crunchy and flavorful. I actually tried this recipe twice. The first time I didn’t use any coconut oil in an attempt to be oil-free. I used aquafaba instead. It was good, but the coconut oil adds a whole different dynamic to this recipe. I highly recommend using it.
-2 cups of oats
- Rolled oats are always the best in granola. Steel-cut or quick cut will work too but they won’t bind the granola as well.
-1/2 cup of walnuts
- Walnuts are perfect for fall of course, but pecans and almonds will work just as well.
-2 chopped apples
- I used Mcintosh apples because of their sweetness, but any apples will work. Because this recipe doesn’t add sugar to the apples, I’d recommend not using sour apples (like Granny Smith) Golden Delicious, Mcintosh and Gala are probably the best choices.
-1 tablespoon of cinnamon
-2 tablespoons of chia seeds
-1/4 cup of pumpkin seeds
-2 tablespoons of agave
- The agave will sweeten the granola and help make some nice clumps which are always appreciated. I would rarely say clumps should be appreciated, but it’s different with granola 😉 You can also use maple syrup as a replacement if you don’t have agave.
-2 tablespoons of coconut oil
-1/4 cup of almond milk
- Preheat oven to 350 degrees.
- Add all ingredients into a large bowl and stir until fully combined.
- Spread out on a cookie sheet with parchment paper evenly.
- Bake for 30 minutes or until lightly browned and crispy. If you want extra crispiness just add a little more coconut oil.
- Enjoy as cereal, with a smoothie bowl, or just as a snack!