So now with all that luscious, sweet and spicy Zapple Butter on my hands and apple season fast approaching (the farmer's market was loaded with bushels last week!), I couldn't wait to try out one of the recipes I had pinned eons ago from My Whole Food Life: Apple Cinnamon Granola. I had noted on my pin to use apple butter for more flavour, and since I also had some home-dried apples from last year's picking spree I decided to toss them in at the end for a bit of texture. I didn't add any nuts, fat or refined sugar to this either, which is easy to do if you're making granola at home but almost unheard of in the store-bought varieties!
What I love about making granola at home is that I can make it über chunky - I hate buying granola where you open the bag and just find glorified toasted oats with sugar and raisins. Granola needs chunks, people! It's also a great way to play with the whole grains in the kitchen. You're not limited to oats for granola - I've used spelt flakes, brown crisp rice cereal, even cooked buckwheat, black rice and millet to make batches. I kept to mostly oats this time, but I tossed in a whack of wheat germ for flavour and a boost of nutrition (B vitamins, potassium, iron and magnesium to name a few!). To sweeten, I broke out my favourite Grade B maple syrup for a rich Fall flavour. It really did taste like apple pie, or at least apple squares - I couldn't wait for it to cool so I could dig right in!
Apple Pie Granola
Makes 7 cups, 14 1/2 cup servings
3 ½ cups thick cut or old fashioned oats
1 ¼ cup raw wheat germ
1 tbsp cinnamon
¼ tsp cloves
½ tsp allspice
¾ cup unsweetened apple butter (I used “Zapple Butter”)
⅓ cup maple syrup (ideally Grade B)
1 tbsp vanilla
½ cup diced dried apples (choose unsulphured / no sugar added if not homemade)
- Preheat oven to 350F and line a baking sheet with parchment or Silpat.
- In a bowl, toss together the oats, wheat germ and spices.
- Add the apple butter, maple syrup, vanilla and salt, stirring well to evenly coat everything.
- Spread in one even layer on the baking sheet.
- Bake for 25 minutes, then stir to break apart and bake a further 20-25 minutes until well browned and firm.
- Cool 10 minutes then fold in the dried apples and cool completely on the tray.
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 104.0 mg
Total Carbs: 31.0 g
Dietary Fiber: 4.7 g
Protein: 5.7 g