Description

This tasty granola is perfectly spiced for fall! Enjoy solo or with a bowl of yogurt, fruit, and honey.

Ingredients

Scale

4C rolled oats

1/2C unsalted butter, melted

1/2C good-quality maple syrup

1 1/2t salt

1/4C walnuts, unsalted and chopped

1/4C pecans, unsalted and chopped

1/4C pepitas (pumpkin seeds), unsalted

1/4C sunflower seeds, unsalted

1/2C dried apple chunks (see notes)

1/4C dried cranberries

1t cinnamon

1/2t ground ginger

1/4t ground allspice

1/8t ground clove

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Instructions

Preheat your oven to 325F.

In a large bowl, toss the oats with the melted butter, maple syrup, salt, cinnamon, ginger, allspice, and cloves.

Spread the mixture onto a baking sheet and bake for about 25-30 minutes, or until lightly golden.

Add the walnuts, pecans, pumpkin seeds, and sunflower seeds to the baking sheet and bake for 5 more minutes.

Remove from the oven and allow to cool completely. You might need to scrape your granola to prevent sticking. Once cool, toss in the dried apples and cranberries. Store in an airtight container in a cool, dry place. It will keep for 2 weeks.

Notes

Dried diced apples were surprisingly hard for me to find. (I don’t want apple chips!) Feel free to either order them online, these ones look good, or make your own. Fair warning, the process is a little finicky and I’m sure there is a better way, but here is what I did:

Preheat your oven to the lowest temp possible, for me that was 170F.
Dice 2 Granny Smith apples to your desired size. Place a wire rack onto a baking sheet and arrange your diced apples on it. A few of them will fall, and we just have to live with that, but the wire rack will encourage airflow, so you don’t have sticky or unevenly dried pieces.
Pop your apples/wire/sheet contraption into the oven and leave them in there for two hours before even thinking about starting to check them. Find the largest piece, split it open, and give it a squeeze. If juice comes out, you’re not ready. At 3 hours, I started pulling the smallest pieces and it took me a full 3.5 hours to get them dried inside and out.
Once fully dried and cool, store in an airtight container until needed.

Keywords: Fall Granola