My little house has the most ah-mazing massive trees and I’m especially in love with this crabapple tree that is flocked with pink apple blossoms in the spring. I’ve watched over the summer as these apples ripened, waiting for the right moment to pick and make my first batch of Crabapple Jelly. Unfortunately they turned soft too soon and the only ones gorging on these apples are the squirrels who seem to think there is such an abundance they take one bite and then toss them on the ground:)

Inspired by these sweet red crabapples I see from my kitchen window every morning, I decided I wanted to bake something that would fill my kitchen with the fragrant scent of cinnamon and apples. I love apple crisps and crumbles but they’re dessert and I’m trying to eat healthier.

I had already made granola with dried apple pieces but really wanted to explore creating a more flavourful recipe.. perfect for someone special who loves having granola in the morning for breakfast:)

Then I found these sweet little Ven’Amour organic beauties at Sunnyside Natural Foods store, a brisk 10 minute walk from home.

What could be better than a granola studded with chunks of real apple? If you cut them horizontally there are little stars inside 😉

I’m a recipe follower, always researching online but finally making the recipe my own after changing everything up.

Granola is so easy to make, just blend the dry ingredients together in a large bowl then melt the wet ingredients in a saucepan over low heat, stir together and bake.

This gluten-free ‘n healthy recipe is so much better than my dried apple granola that I’m considering taking that post off my blog!

Serve with yogurt or milk, by the handful while hiking, on it’s own or in bed with someone special;) this one’s just the best granola to have in your kitchen on crisp and cool autumn mornings ♥

The Best Apple Cinnamon Crisp Granola

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Barbara Barry

Recipe type: granola

Cuisine: breakfast, brunch

Ingredients

• 4 cups walnut pieces
• 4 cups pecans, chopped,
• 4 cups almonds, roughly chopped
• 2 cups pumpkin seeds, roasted, salted
• 2 cups sunflower seeds
• 6 cups large flake oats
• 4 small apples cut into small 1/2” chunks (more or less depending on the size of your apples)
• In a saucepan:
• 1 3/4 cups coconut oil
• 1 cup maple syrup
• 4+ tbsp cinnamon
• 2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp vanilla
• 1 tsp salt (I like himalayan pink)

Instructions

1. Preheat oven to 325F
2. In a large mixing bowl or roasting pan, blend all of the dry ingredients from walnuts to apples. Stir to blend using a large wooden spoon or your hands.
3. In a large saucepan melt over low heat everything from coconut oil to vanilla.
4. Pour the coconut oil/maple syrup mixture over the dry ingredients and stir well to blend.
5. Bake in batches in the oven, stirring well every 10 minutes until browned.
6. Let cool and store in air-tight container or large freezer bags and freeze until needed.

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Love,

Smidge ♥