I cannot believe fall is around the corner already…where did summer go exactly? With fall not only comes great clothes, but also some of the best foods and flavors of the entire year. Pumpkin, apples, squash, spices, etc. We’ve gotten some apples from our weekly CSA already and I have been loving it. Fresh local apples mixed with crisp fall-inspired spices is a flavor combo that immediately gets me excited for my favorite time of year.
This granola is super simple to make and it smells like the most incredible apple pie when it is baking. It not only makes an amazing cereal with some homemade almond milk, but it is great over your favorite yogurt, over ice cream, in layers as a parfait, sprinkled over some delicious gluten-free pancakes, or you can enjoy it just on its own as a snack. No matter how you eat it, I promise you will instantly be ready for the fall as soon as you smell this granola baking!
Apple Spice Granola (Gluten-Free+ Vegan)
3 cups certified gluten-free rolled oats
1/2 cup unsweetened coconut flakes
1 cup slivered almonds
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon sea salt
1 apples, diced small
1/4 cup coconut oil, melted
1/2 cup unsweetened applesauce
1/4 cup honey (or maple syrup to make vegan)
1/3 cup raisins (or other dried fruit)
Preheat oven to 350ºF.
Line a large baking sheet with parchment paper. You can also just use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients with all of your spices, and the diced apples, in a large bowl (or right in your roasting pan). Mix well. In a small bowl stir together all the wet ingredients: coconut oil, applesauce and honey (or maple syrup). Pour the wet ingredients evenly over the dry ingredients and stir until everything is well coated. Let sit 5 to 10 minutes.
If you aren’t using a roasting pan, spread the granola from the bowl onto the baking sheet(s). Bake for about 35 to 40 minutes, stirring about every 10 minutes or so, for even cooking/toasting. You want it to be a nice golden brown.
Let the granola cool completely – it will get crispier as it cools. Keep in a large, airtight container.
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.