Description
Just in time for fall, this Apple-Currant Granola brings just the right amount of apple-cinnamon to your breakfast routine.
Ingredients
- 3 Tablespoons Honey (you Could Add More Maple Syrup If Vegan)
- ¼ cups Maple Syrup
- ¾ cups Unsweetened Applesauce
- 2 Tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
- 4 cups Rolled Oats
- 1 cup Slivered Almonds
- 2 teaspoons Cinnamon
- ¼ teaspoons Allspice
- 1 teaspoon Kosher Salt
- 2 packages (1.2 Oz. Size) Trader Joe’s Freeze Dried Fuji Apple Slices, Broken Into Pieces
- ½ cups Dried Currants
Preparation
Heat oven to 300ºF. Line a rimmed baking sheet with parchment paper.
In a medium saucepan over medium heat, combine honey, maple syrup, applesauce and coconut oil. Bring the mixture to a boil and immediately turn down to medium-low to simmer for about 5 minutes, stirring often until mixture thickens just a little. Remove from heat and stir in vanilla.
Mix oats, almonds, cinnamon, allspice and salt in a large bowl. Pour the applesauce mixture over the oat mixture. Stir to coat thoroughly, and spread evenly on the baking sheet.
Bake the granola for about 45 minutes, stirring every 10 minutes, until granola is golden brown and crisp. Keep an eye on it towards the end of the baking time.
Remove from oven, and stir in the dried apples and currants. Let the granola cool completely on the baking sheet. It will crisp up as it cools. Store the granola in a large, airtight container.
Serve with milk or on top of yogurt.
