It is feeling like fall in New York City. The air is cooling down, the sweaters and coming out, and there is Halloween candy being displayed at my local CVS. For me, I connect the season fall to the cinnamon spice and cozy scarves. And from now on, I will also connect fall to this: Apples & Cinnamon Granola.
This granola turned out so well words can hardly describe. I have not been able to stop eating this granola since it came out of the oven. And the best part about it is that in the grand scheme of things it is actually a pretty healthy granola. The oil level is low, as is the manufactured sugar content (honey is a natural sweetener, people!). Plus, the quinoa has a nutty texture and adds some protein! Light, not-too-sweet, and satisfyingly crunchy, to me this granola defines culinary success!
Apples & Cinnamon Granola
- 1 cup rolled oats
- 3/4 cup uncooked quinoa (or 1 cup rice cereal, or 1 cup dried coconut flakes)
- 1/2 cup nuts (I used a mix of sunflower seeds and almonds
- 1/2-3/4 cup dried apples (I made my own, with the help of Snack Girl)
- 1/3 cup honey (plus more for drizzling; can also use maple syrup)
- A pinch of salt
- 1/4 tsp vanilla extract
- 1/2 Tbsp cinnamon
- 2 Tbsp brown sugar
- 1 Tbsp coconut oil (or other plain oil)
- 1/8 cup water
Spread oats onto a baking pan and toast them in the oven at 300 degrees F for 10 minutes. While that’s toasting mix nuts, grains, dried apples, brown sugar, salt and cinnamon. Pour in oil, water, vanilla extract, and honey. Mix. Take oats out of the oven and add them to the bowl, coating them thoroughly. Spread mixture back onto pan and pop into the oven. Turn oven up to 350 degrees F and bake for 2 minutes, or until edges of granola start to brown. Take the pan out of the oven and let it sit and cool for 20-30 minutes (it will still be soft, it needs the cooling time to harden). Once cool, snack away. Delicious with milk, on top of yogurt or frozen yogurt, in a smoothie, or on its own. Store whatever is left after your snack attack in an airtight container.