Wednesday, April 22, 2020

Apple Pecan Granola

Taking a break from all the bread (just for a day, I promise)! I realized I had fallen out of the habit of making granola, more due to my lack of time and organization than anything. But granola is not difficult to make! In fact, while this concoction I whipped up may have a couple odd ingredients, the method can't be simpler - one bowl, one pan, and 45 (mostly hands off) minutes is all it takes.

Granola is also incredibly versatile, as you can see by the fact I have a whole category devoted to it! So while I have kinako, hemp hearts and Kamut flakes in my pantry, feel free to swap out for ground flax or ground pecans (or just leave out the kinako), any other seed (or more pecans) and more large flake oats (or any other flaked grain). Regardless, it will be crispy, crunchy and tasting fantastic!

The only downside to this granola is that it was so good it got snapped up before I could take any sort of photo. I was so excited to gift jars of it (as always) to my friends over the holidays (yup another old post) that it was packed and dropped off before I thought of it - but all the more reason to make some more!

Apple Pecan Granola
Adapted from Chelsea's Healthy Kitchen
Makes 3 cups
1 1/2 cups large flake oats
1 cup Kamut flakes (or more large flake oats)
2 tbsp kinako (optional)
1/2 cup chopped pecans
2 tbsp hemp hearts
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup sweetened apple butter (I used homemade)
1 tsp vanilla
1/2 cup dried cranberries (I use the reduced sugar ones)
  1. Heat the oven to 325°F (convection if you have it) and line a baking sheet with parchment.
  2. In a large bowl, combine the oats, Kamut flakes, pecans, hemp hearts, cinnamon, nutmeg and salt.
  3. Add the apple butter and vanilla, stirring well with a spatula (or your hands) until everything is thoroughly coated.
  4. Spread onto the baking sheet and bake for 15 minutes.
  5. Stir and bake a further 10-15 minutes, until toasted and beginning to really crisp up.
  6. Turn off the oven and let cool inside for 15 minutes.
  7. Stir in the dried cranberries and store.