I looove granola, especially with yogurt and fruits for breakfast, yum!! As I have said here before, I love oatmeal in any form, so Granola is just the perfect crunchy snack for me!
However, most commercial granolas not only have lots of stuff in it but also are overly sweet for my taste. So, I usually make my own granola at home. It is a very simple thing to make; the only catch is to pay attention to the oven because the oats can scorch very easily.
I sort of developed my own recipe for granola based on my likings and a few recipes I have seen, but since I saw this recipe last year I really wanted to try it. I like all sorts of apple-flavored things; besides, Joe from the “Culinary in the Desert” gave good reviews on this one too!
Apple-Cinnamon Granola is a lot like the granola I make, so I was quite positive I was going to like this one. And I sure did!
The ingredients are easy and with all the good stuff it could not come out wrong. But be prepared, because it is very addicting; I made half batch Tuesday night, and believe it or not it is all gone, and shame on me… I was the only one eating it! (The husband is not a big fan of cereals in general) Oh well, at least it is supposed to be healthy, right?
Oats are delicious and so good for you! Yum! I am definitely going to make this one again!
3 cups regular oats
1 cup whole-grain toasted oat cereal (such as Cheerios)
1/3 cup oat bran
1/3 cup finely chopped walnuts
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons butter
1/3 cup applesauce
1/4 cup honey
2 tablespoons brown sugar
1 cup chopped dried apple
Preheat oven to 250°.
Combine first 6 ingredients in a large bowl, stirring well to combine.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/3 cup applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple.
Note: Store granola in an airtight container up to one week.
Yield: 6 cups
Cooking Light November 2005