AuthorHeather WallaceCategorybreakfast in bedDifficultyBeginnerIs it breakfast or a snack? Have it for both...this granola hits all the fall flavors and colors too...I mean just look at those yellow hues with the apricots and golden raisins! Not to mention the apple chips-it's fall on a spoon.
I enjoy eating granola plain by the handful, with milk like a bowl of cereal, or layered with yogurt as a parfait (which is especially good).
I gave my husband a container on the way to work thinking he would eat some of it with his yogurt for breakfast and on our break, we could snack on it...well let's just say he really liked it because he ate it all. No snack that day! lol
Place 1/2 cup of white sugar in a small bowl and pour 1 1/2 to 2 teaspoons of un-sulfured molasses evenly on top. Stir with a spoon until combined pressing the molasses into the sugar with the back of the spoon, and no large clumps of molasses remain.
Stir in 1 teaspoon of ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon of grated nutmeg. Set aside.
In a large bowl combine 4 cups of old-fashioned rolled oats, 1/2 cup of shelled pistachios, 1/2 cup coarsely chopped pecans, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds. Add in the brown sugar and stir. Set aside.
In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water and 1/4 cup of melted coconut oil, 1 teaspoon of vanilla extract and pour over the oat mixture; stir until well combined.
Spread evenly onto a large rimmed baking sheet.
Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.
Stir in 1/2 cup dried apricots that have been diced, 1/2 cup of golden raisins, and 1 cup of dried apple chips.
Let cool completely before storing.
Enjoy alone, with milk, or over your favorite yogurt.
Ingredients
Directions
Place 1/2 cup of white sugar in a small bowl and pour 1 1/2 to 2 teaspoons of un-sulfured molasses evenly on top. Stir with a spoon until combined pressing the molasses into the sugar with the back of the spoon, and no large clumps of molasses remain.
Stir in 1 teaspoon of ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon of grated nutmeg. Set aside.
In a large bowl combine 4 cups of old-fashioned rolled oats, 1/2 cup of shelled pistachios, 1/2 cup coarsely chopped pecans, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds. Add in the brown sugar and stir. Set aside.
In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water and 1/4 cup of melted coconut oil, 1 teaspoon of vanilla extract and pour over the oat mixture; stir until well combined.
Spread evenly onto a large rimmed baking sheet.
Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.
Stir in 1/2 cup dried apricots that have been diced, 1/2 cup of golden raisins, and 1 cup of dried apple chips.
Let cool completely before storing.
Enjoy alone, with milk, or over your favorite yogurt.