I've loved eating granola all my life, but for some reason I always thought that making it at home would be a complicated process that was not worth the hassle. I was so wrong!
A friend shared his granola recipe with me last year when I told him I quit eating added sugar and was having trouble finding granola brands without it. His recipe was sweetened with just a little honey, and the natural sweetness of the dried fruits. I tried it, fell in love with it, and realized that making this staple breakfast is actually a piece of pie!
Today I've used that same basic recipe to make a seasonal version with maple syrup, pepitas, walnuts and apples. You'll smell and taste the fall in every healthy, crunchy bite.
RECIPE: Apple and Pepita Granola
Yields about 4 cups
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Ingredients
- 2 tablespoons coconut oil
- 1/4 cup maple syrup
- 1/2 – 1 teaspoon salt
- 2 cups gluten-free rolled oats
- 3/4 cup walnuts
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 cup dehydrated apples, coarsely chopped
- 1 egg white
Directions
- Preheat the oven to 300 degrees Fahrenheit.
- Line a medium-sized baking pan with parchment paper (I used a 9 x 9-inch metal pan).
- Mix the coconut oil, salt, and maple syrup in a bowl, stirring well with a fork.
- In another bowl, mix the oats, walnuts, pumpkin seeds, and chopped dehydrated apples.
- Pour the maple syrup mix into the dry ingredient mix, and stir well with a fork until all the dry ingredients look wet.
- Beat the egg white with an electric hand mixer until frothy (or by hand if you're strong), and mix in with the rest of the ingredients.
- Pour the granola into the pan, completely covering the surface, and bake for 1 hour.
- Stir the granola so it doesn't stick the the parchment paper, and let it cool.
Store in an air-tight container for up to three days.
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