It was late afternoon yesterday and I had a hankering for something sweet but didn’t want anything heavy or that would give me that sugar rush….and crash….so I racked my brain and looked up a few recipe ideas. I finally decided on apple pecan granola! Perfect! Healthy, lite and just what I was craving.
Now since I’m still somewhat getting my feet wet with the whole baking/cooking thing, I figured this wouldn’t be too much to take on….and fortunately, I was right, (and my SIL is a baker, so of course she gave me some guidance on ratios). This is an easy recipe and most of the ingredients were already in the pantry, so I was good to go!
This stuff turned out so good and the almonds, pecans and dried apples upped the flavor game for sure!!
Apple Pecan Granola
Serves: Makes 6 cups
- 3 cups old-fashioned rolled oats
- ½ cup sunflower seeds
- 1½ teaspoons kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon all spice
- ½ cup olive oil
- ¼ cup honey
- ¼ cup brown rice syrup
- ¾ teaspoon vanilla paste
- ⅓ cup sweetened coconut
- 1 cup sliced almonds
- ¾ pecans, chopped
- ½ cup dried apples, diced
- Heat oven to 350°F. In a large bowl, mix together oats and sunflower seeds. Add in salt, cinnamon, cardamon and all spice; stir to combine. Stir in the oil, honey, and brown rice syrup and vanilla.
- Pour mixture onto a parchment line baking sheet. Lightly press mixture to into pan, so granola comes together. Bake undisturbed for about 18-20 minutes (for a looser granola, stir mixture every 5 minutes). Remove tray from oven and sprinkle coconut on top and bake for another 5-7 minutes or until coconut becomes lightly golden and slightly toast.
- Remove granola from oven and transfer to a wire rack to cool completely. Once cooled stir in almonds, pecans and dried apples.
- To store: Place granola in an airtight container, for up to 7 days at room temperature. Store in refrigerator to extend granola to 14 days.