Let’s see if I can put everything fall-related into a batch of granola! There are spices like cinnamon, nutmeg and cardamom. There are pumpkin seeds. And there are apples, though not fresh; they’re freeze-dried. Feel free to add fresh slices of apple or pear if you like. The only thing I’m missing is pumpkin, which I tried to incorporate but I came to the realization that freeze-dried pumpkin tastes like green tea to me. Seriously, not pleasant.
This recipe is ideal for casual Sunday baking. Here’s the picture I’d like to paint: There’s music playing, coffee in your hand and a bowl full of oats in front of you. You casually make this, knowing that granola recipes are forgivable, in case you decide to eyeball some of the measurements. You’ll put the granola in the oven and the smell of cinnamon and honey will fill up your house; it’ll make you wish they smelled fall granola candles. And then you’ll let it cool, mix in the raisins and apple and be so pleased that you have breakfast already made for the rest of the week.
- 3 cups old-fashioned rolled oats
- 1/3 cup coconut oil
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of cardamom
- 1 cup walnuts, chopped
- 1 cup pumpkin seeds, chopped
- 1 cup freeze-dried apples, broken into pieces
- 1/2 cup raisins
- Preheat the oven to 300 degrees F. In a small saucepan, set over medium heat, add the coconut oil, honey, brown sugar, salt, cinnamon, nutmeg and cardamom; mix until melted and combined.
- To a large bowl, add the rolled oats. Next, pour the coconut oil mixture atop the oats and mix until thoroughly coated. Add the walnuts and pumpkin seeds and toss. Transfer the granola to a parchment-lined baking sheet and place in the oven to bake for 15 minutes. At the 15-minute mark, give the granola a stir and bake for an additional 5 to 10 minutes, until lightly golden brown.
- Allow to cool completely. When cooled, add the dried apples and raisins and toss once more. Serve with milk of choice or yogurt.
Yield: 4 cups
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.