I don’t know of many combinations better than apples and cinnamon. Although totally reminiscent of early fall, I love making this granola year round, especially in wintertime because it reminds me of (slightly) warmer days. Plus it fills the house with the most amazing scent, and requires very few ingredients. So let’s get to it!
- 2 cups rolled oats (GF if necessary)
- 1/3 cup oat flour
- 1/2 cup walnuts, roughly chopped
- 1/4 cup almonds, roughly chopped
- 1 apple, very thinly sliced (use a mandolin if you have one!)
- 1 tsp lemon juice
- Coconut sugar and/or cinnamon, for sprinkling on apples (optional)
- 1/2 banana, mashed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- pinch of allspice
- pinch of himalayan pink salt or sea salt
- 1/4 cup coconut oil
- 2 tbsp maple syrup (more or less, to taste)
- 4 medjool dates, chopped
- First, make your apple “chips”. Preheat oven to 250F. Slice your apple into very thin slices over a bowl and drizzle with lemon juice. Add a sprinkle of cinnamon or coconut sugar if you’d like and toss gently to combine. Arrange on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning over every few minutes to ensure they crisp up. Keep an eye on them as they burn very quickly.
- While apple slices are baking, you can prepare your granola. In a small saucepan over very low heat, combine the mashed banana, vanilla, coconut oil, maple syrup, salt, and spices until thoroughly incorporated. Turn off heat and set aside.
- In a large mixing bowl, combine oats, oat flour, chopped nuts, and chopped dates. Stir. Pour liquid ingredients into dry mixture and stir again to combine. Make sure the chopped dates are evenly distributed in the mixture.
- Once apple chips are crispy, remove from the oven and set aside to cool. Increase temp to 350F. Once preheated, spread your granola on a baking sheet lined with parchment paper. Bake for 30 minutes, tossing granola and rotating the baking sheet once midway through. You can remove it from the oven before it is completely crispy, as it will crisp up more as it cools. Watch it during the last 5 minutes to ensure it doesn’t burn, especially around the edges of the tray.
- Once you take it out of the oven, pour it onto a cool surface so it doesn’t continue cooking. Enjoy!