So simple to make, you’ll wonder why you ever paid so much for store-bought granola. Whip this recipe up on a Sunday afternoon and store in an airtight container for up to three weeks.
2 cups (250 mL) rolled oats
1 1/4 cups (310 mL) pecans or walnuts (or a combination)
1/3 cup (80 mL) ground flaxseed
1 cup (250 mL) dried apples, chopped
1 cup (250 mL) apple juice
1/2 cup (125 mL) unsweetened applesauce
3/4 cup (180 mL) brown rice syrup
2 Tbsp (30 mL) coconut oil
1 Tbsp (15 mL) ground cinnamon
1 Tbsp (15 mL) vanilla extract
Preheat oven to 350 F (180 C).
In large bowl, combine oats, nuts, and flaxseed. Toss until oat mixture is coated.
Spoon mixture onto cookie sheet and bake for 10 minutes. Remove from oven and set aside to cool.
Reduce heat to 250 F (120 C).
In medium saucepan on medium-high heat, combine chopped apple, apple juice, applesauce, brown rice syrup, coconut oil, and cinnamon. Bring to boil then reduce mixture to simmer for 15 minutes. Remove from heat; stir in vanilla.
In large bowl, combine wet ingredients with oat mixture and toss to coat. Transfer to cookie sheet and bake for an additional 40 minutes or until mixture is lightly browned, stirring every 10 minutes.
Source: “Meals on the Run“, alive #344, June 2011