Apple Pie Granola
a discard friendly recipe
It’s fall. The leaves are crunchy, and so are the apples. That means it is time to make this granola. Evoking the flavors of apple pie, this granola will add a little something sweet to your morning. Or afternoon. Or night.
I don’t make the rules. Granola how you please.
Note: I made this recipe in conjunction with an Apple Jelly recipe from David Lebovitz. I used the discarded apple bits as pureé to stand in for applesauce in this recipe. I also thinly sliced, dehydrated, and tossed in the apple peels near the end of the bake for a little extra homemade touch. Feel free to purchase apple sauce, and dehydrated apples if you please.
Also, flakey sea salt gives this granola such a nice touch. I would highly recommend.
YIELD:
Two large ziplock bags of granola for sharing or hoarding all to yourself.
TIME:
Active: 30 minutes
Total: 2 hrs
INGREDIENTS:
450g rolled oats
500g mixed nuts and seeds of choosing (I used a mix of peanuts and walnuts)
100g dried apples (or dried fruit of choosing)
100g brown sugar
1 tsp ground ginger
1/4 tsp nutmeg
1 tsp flakey sea salt
250g applesauce
150g maple syrup
30g honey
28g (2 Tbsp) butter
DIRECTIONS:
Preheat the oven to 300°F and line two large sheet pans with parchment paper.
In a small sauce pot add butter, applesauce, maple syrup, and honey and bring to a simmer. Whisk well to combine and set aside.
Meanwhile, in a large bowl, add the remaining ingredients and toss generously to combine.
Once the wet mixture has cooled slightly (no need to wait longer than five minutes), pour into the dry ingredients and stir so each ingredient is evenly coated.
Split the mixture onto the two prepared sheet pans and spread onto an even layer.
Bake for 30 minutes. After 30 minutes, stir every 10 minutes, or until granola is crisp, lightly browned, and has little moisture remaining (this usually takes around 4-5 stirs or around of 1 hour and 15 minutes of total cook time).
Once the granola reaches the desired consistency, turn the oven off and let it dry completely for an additional hour (this will ensure the mixture stays crisp).
Granola will keep for 2 weeks at room temperature. Would not recommend freezing or storing in the fridge.
Enjoy!
