Great for any time of day and with an uncanny taste and texture resembling one of my favorite fiber-rich, raisin-studded cereals of my youth, this granola is a refined-sugar free, wholesome, blood-sugar stabilizing treat to have by the handful, atop yogurt, with your milk of choice, or in your bag on the go.
Pink Lady® Apple Granola
Ingredients
- 4 Pink Lady® apples
- 1/3 cup expeller-pressed coconut oil or ghee melted
- ½ cup / 125ml pure maple syrup
- 1 tsp. vanilla extract
- 3 cups / 300g rolled oats
- 1 cup / 200g buckwheat
- 1 cup /100g pecans
- ½ cup / 75g sunflower seeds
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- ½ tsp. fine grain sea salt
- 1 cup / 150g currants or raisins
Directions
- Preheat oven to 350°F / 175°F.
- Wash and chop apples. Set aside.
- In a food processor or blender, blend coconut oil, apples, maple syrup and vanilla. Set aside.
- In a large bowl combine the remaining ingredients, except for the currants. Pour the liquid mixture over the dry ingredients and fold coat.
- Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove granola from oven. Using a spatula, flip the granola in large sections. Place back in the oven, continue to bake and flip every 5 minutes or so, making smaller chunks each time, until golden (35-45 minutes total).
- Let cool completely and store in an airtight container for up to one month.
Notes
Makes 9 cups
If the granola is not finished baking after the suggested time, you can turn the oven off and let the granola dry out in there as it cools. Alternatively, you can turn the oven temperature down to 300°F and bake until dry and crispy, continuing to stir as needed. Do not store granola if it is still slightly damp / moist, as it will spoil quickly.
