Apple cinnamon granola
Did you know how easy and cost-effective it is to make your own granola? Here's my recipe for granola with my favorite flavors, apple and cinnamon. I enjoy this every morning with yogurt and fruit.
Making your own granola is not only cheaper but also healthier. This recipe limits added sugars and fats. The applesauce adds natural sweetness and flavor, and you can toss in your favorite protein sources like nuts and seeds.
I picked up a great tip from America's Test Kitchen: if you love chunky granola with big clusters, the best trick is also the easiest: just press your granola mixture into a pan, don't stir it, and let it set undisturbed for at least an hour after baking. You'll end up with a big solid sheet of granola that you can break into the perfect-sized pieces.
I use a unique strategy to ensure that the granola is crispy: I place the mixture into a cold oven, turn the oven on once it's inside. After 40 minutes, I leave the granola in the oven to slowly firm up and cool.
Apple cinnamon granola
1/3 cup brown sugar1/4-1/3 cup honey or maple syrup, depending on how sweet you like it
1/2 cup applesauce (or a single serve applesauce cup)
1/4 cup oil (neutral oil, coconut oil, olive oil, etc.)
1 T vanilla extract
2 heaping t cinnamon
1/2 t salt
4 cups old fashioned oats
2/3 cup pepitas, chia seeds, ground flax seeds, or nuts
Line a baking sheet with parchment or nonstick foil. Do NOT preheat the oven--you'll put the mixture in a cold oven and let it come to temperature.
1/2 cup applesauce (or a single serve applesauce cup)
1/4 cup oil (neutral oil, coconut oil, olive oil, etc.)
1 T vanilla extract
2 heaping t cinnamon
1/2 t salt
4 cups old fashioned oats
2/3 cup pepitas, chia seeds, ground flax seeds, or nuts
Line a baking sheet with parchment or nonstick foil. Do NOT preheat the oven--you'll put the mixture in a cold oven and let it come to temperature.
Stir together all ingredients except oats and nuts until well combined. Then add oats and nuts, stirring until all are coated.
Press the mixture into the pan, creating a compact layer. Place in center rack of oven, turn the oven to 325, and set a timer for 40 minutes. (The 40 minutes will include the time it takes for the oven to heat up and cook.) Do not stir or open the oven. After 40 minutes, turn off the oven and let the granola sit, undisturbed, for at least an hour or longer. I sometimes leave it there overnight. After it's cooked, break into chunks of desired size.
Store in a airtight container for 2 weeks, or months in the fridge or freezer.
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