It’s been a while since I posted something new here. My little cutie started Kindergarten this year and it has taken a little adjusting to workout a new sort of schedule for myself. I have more time and have gone a little crazy catching up on lots of backed up projects. I have missed blogging, so I am back! Fall is here and apple picking time has finally arrived! I have been making some of my delicious applesauce and freezing some for later recipes.
I created a new recipe for granola to capture the warm taste of fall. It has a nice subtle warm spice flavor to warm you on these fall days. I love to make granola. It tastes awesome with almond milk for breakfast, makes a great snack, and can be a topping for ice cream and yogurt. So many uses for granola, I love it.
- 2 cups organic rolled oats (use GF rolled oats for gluten free option)
- 1/4 cup organic ground flaxseeds
- 1/2 cup organic unsweetened coconut flakes
- 1/2 cup sliced almonds
- 1/4 cup organic chia seeds
- 1/4 cup organic hemp seeds
- 1/4 cup organic sprouted quinoa (optional)
- 1/2 cup organic puffed millet cereal
- 1/2 cup organic brown rice cereal
- 4 tbsp organic coconut oil, melted
- 1/2 cup organic applesauce
- 1/4 cup + 2 tbsp coconut nectar
- 2 tbsp organic maple syrup
- 3 tbsp organic brown sugar
- 1 tsp organic vanilla extract
- 1/4 tsp organic ground ginger
- 1/2 tsp organic ground cardamom
- 2 tsp organic ground cinnamon
- 1/4 tsp kosher salt
1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. In a large bowl, stir together the dry ingredients.
3. In a microwavable bowl, melt coconut oil and stir together remaining wet ingredients and spices.
4. Pour wet mixture onto dry and stir well. Be sure to incorporate it well so that it will be nice and sticky for great clusters when baking in the oven.
5. Spread onto the prepared baking sheet and press together with a spatula.
6. Bake for 40 minutes* at 325F. The batch must be flipped and rotated every 10 minutes for even browning. When flipping the granola, use a spatula and flip gently in large sections each time to try to maintain large clusters.
*My oven tends to run on a bit hot, so the last 10 minutes I keep a close eye, it browns quickly and sometimes needs to be taken out a few minutes ahead of time. However, a friend made this recipe and needed to bake hers for 50- 60 minutes, so time may vary depending on how hot your oven may run. Break up granola into pieces.
Be sure to let granola cool completely before storing in an airtight container or it may loose some of its crunchy goodness.
A few more of my granola recipes: