I pretend to be a cereal eater. I buy cereals and most of them go to waste before they are eaten. Since the texture of milk in my cereal really bothers me, I eat dry cereal. That can get real boring quick. My husband and sons love cereal with milk. So I’m the odd man out in my family.
However, I enjoy eating granola in Greek yogurt. The pieces of the granola don’t get soggy like they do in milk. So making homemade granola can be cost efficient. Homemade granola can also be adapted to my taste and preference. I also know what exactly in it so there is no mystery ingredients. Plus it’s delicious!
So when this recipe crossed my inbox, my curiosity peaked. So I got the few ingredients I needed to make the granola. I made it on a Sunday morning before church. I took some with me to eat during the refreshment time so I wouldn’t eat any of the not so good goodies. When I shared some of it with my fellow church goers, they were impressed with the taste. As was I.
The granola combines the flavors of fall. Cinnamon and nutmeg tickle your taste buds. Apples scream fall! There are also a few surprises hidden in the granola.
Apple Crisp Granola
Adapted from Rachel Cooks
Stars of the Recipe:
- 3 c. oats (old fashioned or quick cooking)
- 1 c. chopped raw walnuts
- 1/2 c. shredded unsweetened coconut
- 1/4 tsp. salt
- 1 Tbsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 4 Tbsp. packed brown sugar
- 4 Tbsp. canola oil
- 4 Tbsp. honey
- 1 tsp. pure vanilla extract
- 2 c. chopped dried apples
- Preheat oven to 300 degrees Farenheit.
- Spray a large baking sheet with nonstick cooking spray or line with parchment.
- In a large bowl, stir together the oats, walnuts, coconut, salt, brown sugar, cinnamon, and nutmeg.
- In a seperate microwavable bowl, stir together the canola oil, vanilla, and honey. Heat in microwave for 45 seconds on 50% power.
- Pour wet ingredients over dry ingredients. Stir until everything is well coated.
- Spread granola in an even layer over the baking sheet.
- Bake for 15 minutes, stir, and then bake for 15 to 20 more minutes, until golden brown.
- Let cool completely. Stir in dried apples once granola has cooled.
- Store in airtight container.