Are you already hunkering down with a fleece pullover, smart wool socks, your favorite cozy hat and knitting needles because we’ve had a few cool days?
I am. That’s where my dried apple granola comes in.
When the seasons begin to change I am so ready to welcome in the next change of pace, the smells from the kitchen and how the scent of the air is so very different when it begins to cool off.
Granola is such a quick go-to snack for our family (or, very honestly, breakfast, lunch and dinner as well, depending upon the day). Cold cereal has long been banned from our pantry and only occasionally does a box make its way in. I love having a batch (I always double it) made as it gives us another option.
If my family is having granola for breakfast, they will serve it any of the following ways:
- in a bowl of raw milk or almond milk
- in a bowl of yogurt (goat yogurt for my crew)
- a handful tossed into a smoothie for some yummy texture
- by the handful if we don’t break it up every time I give it a stir
- in a bag tossed with extra trail mix ingredients
If my kids are packing it for school lunch, you will also find the following:
- fresh berries in a small container
- they will most definitely pack yogurt with a bit of honey or maple syrup drizzled in
- an extra sneaky little bitty container of (more) raisins than I’ve already likely got in the granola…these two go hand in hand for the girls
If I go to it as a snack, I’ll have:
- almond milk
- sliced banana
- an extra dash of cinnamon
And if we’re having Brinner (you know, breakfast for dinner), you’ll find:
- a protein such as bacon or sausage
- perhaps boiled eggs
- bowl of berries, sliced bananas, chopped apples
- choice of yogurt or almond milk
What everyone can count on is a jar of granola to keep them from dying of starvation or to grab a handful of and munch on the way out the door.
I keep it on the counter with a measuring scoop in it for easy access.
For the fall I made a little change to my regular recipe as apples find their way into just about everything these days. To really take it up a notch, roast your own almonds first.
Dried Apple Granola
- 1 1/2 cups roasted almonds chopped
- 8 cups rolled oats
- 1/4 tsp cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup coconut oil
- 1 cup maple syrup
- 1/2-1 cup dried apples chopped
- I start by preheating the oven to about 225 degrees.
- Oil a cake pan.
- As the oven is preheating, chop the almonds — you get to decide on the level of crunch here, but I love the big chunks.
- Pour the oats directly into the pan, then add the spices. Stir.
- Pour in first the oil, then the syrup.
- Stir until well coated.
- Bake until desired crunch. I bake ours anywhere from 2 1/2 to 4 hours depending upon if I need to leave for an extended time or not. It's best to give it a stir every 30 minutes or so, this allows you more control over how brown and crunchy you want it.
- Once removed from oven, stir in chopped dried apples.
- Cool completely before putting into airtight container or jar for storage.