Original post: 10/3/12
Gluten-free (if using gluten-free oatmeal)
I pretend to be a cereal eater. I buy cereals, most of which go to waste before they are eaten. Since the milk texture in my cereal really bothers me, I eat dry cereal. That can get really 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 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 is in it, so there are 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 refreshment, so I wouldn’t eat any of the not-so-good goodies. When I shared some of it with my fellow churchgoers, 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 Fahrenheit.
- Spray a large baking sheet with nonstick cooking spray or line it with parchment.
- In a large bowl, stir the oats, walnuts, coconut, salt, brown sugar, cinnamon, and nutmeg.
- In a separate 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 the granola has cooled.
- Store in an airtight container.
5 thoughts on “Apple Crisp Granola”
I love the idea, but I do have some questions–do the apples have to be dried? Is the coconut a must? (my family doesn’t like coconut) And finally, can I switch the canola oil with vegetable oil? Thanks!
Yes, you need to use dried apples or if you can find freeze dried apples you could able to use that instead of the dried apples. (I’ve just not done that.)
I just like coconut. Feel free to leave the coconut out.
Either oil would work.