Description
Apple Pie Granola has crunchy oat and nut clusters packed with cinnamon spice, maple sweetness, and crispy apple pieces.
Ingredients
- 3.5 cup dry, uncooked rolled oats (old-fashioned)
- 1 cup chopped unsalted raw pecans
- 1/3 cup unsalted raw pumpkin seeds
- 1/4 cup hemp hearts or seeds
- 1/4 cup shredded unsweetened coconut
- 3/4 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp fine sea salt
- 2 tsp cinnamon
- 1/4 tsp ground dried ginger
- 1/8 tsp cloves
- 2 cups (3.4oz) crispy apple chips or freeze-dried apple, crushed into small pieces
Instructions
- Preheat the oven to 225F and line two large sheet trays (18'' x 26'') with parchment paper.
- In a large bowl combine the 3.5 cups rolled oats, 1 cup chopped pecans, 1/3 cup pumpkin seeds, 1/4 cup hemp seeds, and 1/4 cup shredded unsweetened coconut.
- In a small bowl or measuring cup, combine 3/4 cup maple syrup, 1/3 cup melted coconut oil, 1 tsp vanilla extract, 1/2 tsp almond extract, 1/2 tsp salt, 2 tsp cinnamon, 1/4 tsp ground dried ginger, 1/8 tsp cloves and mix to combine.
- Pour the wet ingredients into the dry ingredients and mix thoroughly until all the oats are covered and everything is fully combined.
- Divide the granola mixture onto the two prepared sheet pans and spread out into a thin layer. You want it nice and thin so that it toasts evenly and comes out crunchy in the end.
- Bake the granola in the oven at 225F for 2 hours until it becomes a nice golden color. It will still be soft to the touch, but never fear, it will get crunchy after you remove it from the oven.
- Remove the granola from the oven after 2 hours and let it sit on the countertop to cool for at least 20 minutes. It gets crunchy as it cools.
- Once the granola has fully cooled, break it up and toss it with 2 cups crushed crispy apple chips, then put it in an airtight container to store for up to a month.
Notes
- Do not use instant or steel-cut oats for this recipe.
- Feel free to substitute other nuts in place of the pecans.
- If hemp seeds and pumpkin seeds aren't your jam, feel free to swap them with any preferred seeds or other nuts.
- You can substitute coconut oil with avocado oil.
- Do not add the apples before the baking as it will get too dried out and hard to eat.
Nutrition
- Serving Size: 1/3 cup
- Calories: 171
- Sugar: 8.3 g
- Sodium: 53.2 mg
- Fat: 8.4 g
- Carbohydrates: 19.5 g
- Fiber: 2.5 g
- Protein: 3.3 g
- Cholesterol: 0 mg