Dave loves granola, and I’ve been pretty unhappy with what we’ve been buying. So much of what’s available in grocery stores is laden with fat and way too much sugar (which is why it’s so good, but still). I’d been wanting to try to make my own so I wouldn’t feel like I was sugar poisoning my husband, so this apple cinnamon version was my first attempt, mostly because I had all of the ingredients at home. It was soooo easy- just mix and bake.
The recipe I loosely followed still used more sugar than I did, so my measurements are below. The proportions of oil and liquid/sweeteners to nuts and grains seems like a good jumping off point for other versions. Ta-da!
APPLE CINNAMON GRANOLA
- 2 1/2 cups old fashioned rolled oats
- 1 3.9 oz cup Motts Natural applesauce
- 1 1/2 tsp cinnamon (I used Penzey’s Vietnamese Extra Fancy– ooh, la la)
- 1/4 tsp ground ginger
- 1/4 c honey
- 3 tbsp agave syrup
- 1/2 c almonds, unsalted
- 1/2 c cashews, lightly salted
- 1 tbsp melted coconut oil
- parchment paper to line baking sheet
You’re gonna love this!! Preheat oven to 300 and line a rimmed baking sheet with parchment paper. Mix all ingredients together in a large bowl- toss for a minute or two to ensure sweeteners and oil have coated oats and nuts evenly. Spread across parchment paper and bake for 50 minutes, turning and stirring halfway through. Check the color about 40 minutes in- depending on the heat of your oven, you may need to adjust cooking time. That’s it!!
Let cool, break up, and enjoy! Healthier granola for one and all. You can substitute any nuts you’d like in this recipe; next time I make it, I’m going to add dried or chopped apples, raisins, or cranberries.