Apple Spice Granola

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If by chance you follow me on Facebook or Instagram or have read the blog for a while (Thanks much!), you might know I make granola about once a month. A granola post proclaims, “IT’S GRANOLA DAY AT ALYCE’S HOUSE!” Other than purchasing commercially made cereal for some odd-indeed recipe or a donation, I probably haven’t bought cereal in close to 15 years. I eat an egg and veggie wrap or omelet or a bowl of oatmeal with an egg cooked in it every day for breakfast. My best sous and husband Dave is the one who must have his granola for the daily yogurt and fruit. Hence the many pans of granola and the many granola recipes on the blog.

This apple version is very much like THANKSGIVING GRANOLA (take it to your sister’s when you go for the holiday) but, after a bit of reflection, I’ve cut the “sugar”–which is local, if possible, honey and real maple syrup — in half and increased the spices just enough to make them pop. The recipe, originally adapted from the fabulous David Lebovitz, who I think borrowed it from the uber-cool Nigella Lawson (!), contains only 2 tablespoons of healthy olive oil. It’s the perfect baked gift for those who don’t bake and the perfect breakfast for those who don’t cook. Just think of only putting out yogurt, fresh fruit, and your very own granola for breakfast the next time company stays over. Ok, maybe add some great bread, peanut butter, and Bonne Maman jam next to the toaster, coffee pot, and mugs. Voilà!

If you’ve never before made granola, you’ll be amazed at how easy — and how worthwhile — it is. Mix it up; toss it in the oven ’til it’s crisp and it’s done. (See photos below for quick tutorial.) Not only that, but you can now– sigh–eat a healthy breakfast daily AND you can take a little bag full on a long walk or car ride and chomp to your heart’s content with absolutely no guilt. Endlessly versatile, this crunchy, yummy fiberlicious food can include not only oats, nuts, spices, and dried fruit but also happy additions like chopped dark chocolate (added only after baking), coconut, flax seed, pumpkin seeds, pepitas, chia seeds, and pretty darned much whatever else your little heart desires. Live and learn tip: don’t add dried fruit until the granola comes out of the oven or you could break a molar on it.

How easy is that process? Pretty easy!

1. Heat the applesauce, olive oil, maple syrup and honey just until melty and warm; stir.

2. Meanwhile, stir together the oats, spices, and nuts. You’ll need a really big bowl. Mine is 6 quarts.

3. Next, stir that warm applesauce mixture into the oat mixture really well for a minute or two:

4. Divide the oat mixture between two greased (or you can use foil/parchment paper) rimmed baking pans and bake 45 minutes or so until crispy.

5. Take the granola out of the oven. Add the dried fruit and there you have it–your own granola! Let cool completely before storing in a glass or plastic container — no plastic bags unless you’re giving some away for gifts. It just doesn’t stay fresh in those resealable bags but will keep at least a month on your counter in a jar or even longer in the freezer. I don’t know how long it lasts in the freezer because I’ve never frozen it. If you try, let me know.

By the way, I have no claim that the spices in my granola are THE apple spices or would even be my apple spices the next time I made granola or apple pie. Many cooks use a little cardamom or nutmeg in apple-ish baking and I sometimes do, too. Does anyone else use cayenne? I don’t know. Maybe just me. The extra little kick really helps as the granola is typically served with yogurt or milk and is therefore dumbed down. The name “Apple Spice Granola” simply felt right for an October crunchy breakfast. Like everyone, I get eyes rolling tired of the whole pumpkin spice thing. Go with apple spice from now on and you’ll see why I’m so fond of my cheerful spicy mix when you try this:

About those dried apples or apple chips: I’ve used a variety of products but have liked this one from Trader Joes:

You can, of course, chop them with a knife (I’m all about skipping gadgets) but I have gotten to like a little hand chopper for this sort of chore:

If you liked this, you might also like:

Granola-Whole Wheat Banana Bread

Nutcracker Granola (includes chocolate)

Thanksgiving Granola–The Easy Holiday Gift

Life goes on:

_{2.5 MILLION CHILDREN WILL EXPERIENCE HOMELESSNESS THIS YEAR}…

Four weeks a year, I manage the food and kitchen for feeding a group of always changing families experiencing homelessness. The church to which I belong participates in an inter-faith group through the national Family Promise organization. Need a place to lend talents or give cash? Family Promise might be someplace to look at. For years, at one church or another, I simply cooked meals and brought them to hungry families, sharing dinner and conversation. For the past several (8?), I’ve worked as a kitchen manager– organizing food, getting volunteers to cook and sharing meals, and more. Once in a while, I still get to cook or bake! Yesterday, we were short a dessert and I baked an old school carrot cake–I think it’s on the blog, even. These days I use a very similar recipe from KA. (Easy–does tend to fall a little at the center; just use extra frosting.)

— I’ve baked this cake dozens and dozens of times over a forty-year period (It’s a repeated request for birthdays, Easter, and any number of you have eaten it) and it usually looks just like it does in the above photo unless I’ve made it into cupcakes or a funny bunny. Cake decorator, I’m not. But it does taste darned good and if you bring it to a potluck or dinner, everyone knows what kind of cake you’ve baked if you add the carrot. When I got home last night, there was a text on my phone tell me how good the cake was. Makes life worth living, folks.

Whether you bake some granola or make a carrot cake, enjoy this early fall. I’m so glad you’re here keeping me company in my kitchen and always appreciate your presence,

Alyce