Some of you might know I have a love for granola.
Previous recipes shared include:
And trust me I’ve got many more up my sleeve. It’s been a while since I’ve indulged in my peanut butter and banana granola, or chocolate hazelnut (John’s favourite!)
With October being Fall focused, I wanted to make a fall flavoured granola.
I hit up my local health food store and picked up some things that reminded me of Fall: cranberries, dried apples, pumpkin seeds, hazelnuts and pecans. These served as the inspiration for my recipe!
While most store bought granola involves sugar, corn syrup, canola oil and other mystery ingredients, this recipe is straight up, all natural, and delicious.
Normally I use coconut oil, but going for a nuttier Fall flavour I stuck with almond butter and apple sauce to replace the oil in the recipe. The result was a hearty, heart warming recipe, perfect to serve with some cold almond milk and an extra drizzle of maple syrup (if you’ve got a morning sweet tooth too).
- 3 cups Wheat-Free Oats
- ½ cup Apple sauce
- 2 tbsp Almond butter
- ¼ cup Maple syrup + 3 tbsp
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- ¼ tsp Ground ginger
- Pumpkin seeds
- Dried apple
- Dried cranberries
- Preheat oven to 350F (you can cook slower at a lower heat if you prefer).
- Line pan with silpat or parchment paper, then cover with oats.
- Add apple sauce, almond butter, nuts and spices and mix together.
- Drizzle with ¼ cup maple syrup.
- Bake for 10 minutes and remove pan.
- Drizzle with 3 tbsp more of maple syrup.
- Bake for another 10 minutes.
- Remove and let cool.
- Add dried cranberries and apple.