Granola has been on my mind lately. It had been a few weeks since I made it last and it just sounded good to me. Plus, my daughter wanted granola yesterday to put on top of her Greek yogurt for breakfast, but we didn’t have any…bummer. So, yesterday, I set out to come up with a new recipe. I’ve really been enjoying playing with ingredients and coming up with new creations lately! This Apple Pecan Granola turned out great on my first try! Love when that happens. 🙂 It’s even totally vegan, if you pay attention to that sort of thing (which I don’t). I’ve never set out to create a ‘vegan’ recipe before and this is probably one of the few recipes I’ve shared that actually is 100% free of any type of animal product. I’ve mentioned this before, but, over time, I would like to cut back on our family’s consumption of meat and dairy. It’s hard to change my opinion of a ‘traditional meal,’ though, so it will take some time. I have no intention to ever cut them out completely! I just want to scale back a bit…and that will help us save money, too! Anyway, enough about ‘veganism’…and more about this yummy granola I made!!!
Apple Pecan Granola
- 2 cups rolled oats
- 1 cup steel cut oats
- (OR, instead, substitute 3 cups gluten-free quick cooking oats)
- 1 cup nuts, chopped (I usually use pecans and almond slices)
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/2 cup applesauce (only ingredient should be organic apples!)
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 tsp. organic vanilla extract
- Optional: Dried organic apple slices/chunks (I didn’t include these this time because I didn’t have any on hand…but I think it would make an excellent addition, don’t you?)
Stir together dry ingredients. Add in applesauce and stir to combine. Combine melted coconut oil, maple syrup, and vanilla. Add to granola and mix well. Place on a parchment-lined* baking pan (with sides) and bake at 275 degrees for 20 minutes. Stir. Bake for another 20 minutes. Stir. Bake another 10-15 minutes. (Total cooking time is 50-55 minutes.)
*Instead of parchment paper, I’ve been using my new silicone baking mat that Santa Claus brought me for Christmas. 😉
This silicone liner is great because I no longer have to waste near as much parchment paper when I bake. You can find these baking mats in several different sizes (clearly, I need a smaller one…). Though, I do have to admit, it was kind of nice that it went up the sides a little bit to keep it all contained. I didn’t even have to wash the pan afterwards because it was completely untouched! The mat also made it really easy to transfer the granola into a storage container after it had cooled down. I’m so glad I (um, I mean, Santa) finally got me one!
Note: My daughter just asked if she could take a picture of something. I said “Sure.” She walks around for a minute and then asks, “How about the granola?” ha! She’s clearly paying attention to what I do these days!
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