Apple Cinnamon Granola Clusters
This recipe is a great addition to breakfast, snacks, or a dessert. Pairs perfectly with yogurt, baked apples, and trail mix. It gives you the comforting warm flavors of fall without becoming a high sugar snack.
Apple Cinnamon Granola Clusters
Makes 8-10 servings
Ingredients:
3 cups old-fashioned rolled oats
1 cup mixed nuts, roughly chopped (pecans, walnuts, almonds, pistachios, etc)
½ cup unsweetened applesauce
¼ cup pure maple syrup
3 Tbsp melted coconut oil or a neutral oil like avocado oil
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp kosher salt
1 tsp vanilla extract
1 cup dried apple chips, broken into small pieces
Directions:
Preheat your oven to 300°F. Line a large, rimmed baking sheet with parchment paper. This is key for creating clusters and preventing the granola from sticking.
In a medium-sized bowl, whisk together the applesauce, maple syrup, melted coconut oil (or other oil), cinnamon, nutmeg, salt, and vanilla extract until fully combined and smooth.
In a separate, large mixing bowl, combine the oats and chopped nuts.
Pour the wet mixture over the dry ingredients. Stir well with a spatula until all the oats and nuts are thoroughly and evenly coated. It may look a little sticky, which is what you want for a "clustery" granola.
Spread the granola mixture onto the prepared baking sheet in a single, even layer. Use your spatula to press the granola down firmly, packing it together. This is a crucial step for forming large clusters.
Bake for 45-60 minutes, or until the granola is a deep golden brown and feels dry to the touch. The cooking time can vary depending on your oven, so check on it periodically. For the best clusters, resist the urge to stir the granola while it's baking.
Remove the pan from the oven and let the granola cool completely on the baking sheet. It will continue to crisp up as it cools. This step is also essential for forming clusters. Once fully cooled, break the granola into your desired size of clusters and mix in the broken-up dried apple chips.
Store the cooled granola in an airtight container at room temperature for up to two weeks.
Modification Suggestions:
Feel free to make this recipe your own by adding your own twist!
Additional flavors: Don’t feel like you have to stick with standard cinnamon and nutmeg. You could make this a Mexican hot chocolate granola with cocoa powder and paprika. Add a Middle Eastern twist with a touch of tahini, rose water, and cardamom. Or go for some tropical flavors with vanilla, agave, and coconut.
Toppings: Not a fan of apples? No problem! Substitute banana puree and banana chips. Try raisins and dried coconut flakes. Maybe dates and dark chocolate are your preference. Keep the liquid and dry ingredient ratios the same, but outside of that feel free to modify the flavors in this recipe however you see fit.
Ways to enjoy: Granola is a great high fiber carb to pair with a protein. I suggest using this as a topping on yogurt at breakfast or snack time. It also goes great on baked apples as a healthy dessert. You could also use this as a topping for ice cream or a nice crunchy addition to salads and grain bowls.
