Granola has always been such a go-to crunchy snack in my life and yet it took me until my twenties to start making my own batches. I started making it mostly out of necessity. I was living and working on a farm so I was waking up really early and not stopping for lunch until the afternoon, so I needed a quick but tasty and filling breakfast. Thus a Sunday night granola baking tradition was born. It’s a simple process that makes the house smell great! The best part about making your own granola is that you can constantly switch up the components to keep it interesting. Get familiar with your grocery store’s bulk aisle and you’ll find great additions like dried fruit, nuts, meals, and seeds. And since you control the ingredients, you control how sweet! For this particular version I wanted to make use of all the apples I over-zealously bought at the farmers market. So I used maple syrup as sweetener which lends itself well to the apples and almonds, but I’ve also used raw honey in other variations.
- 3-4 braeburn or gala apples, cored and chopped
- 2 cups rolled oats
- 1 cup raw almonds, roughly chopped
- ¼ cup ground and whole flaxseed meal (I add this for texture but the ground flax is also rich in Omega-3)
- 1 tsp cinnamon
- ⅓ cup unrefined coconut oil, melted
- ½ cup of grade B maple syrup
- 1 tsp almond extract
- Preheat oven to 350F and in large bowl mix the rolled oats, almonds, apple pieces, and flaxseed meal. In small spoonfuls, mix in the coconut oil until only small bits remain. Add the almond extract and maple syrup and use your hands to work the mixture into an even consistency.
- Spread the granola evenly on a baking sheet and bake for 30 minutes. Remove the sheet and toss the mix with a spatula and return to the oven for about 20 more minutes. Leave it in for less or more depending on how crunchy or toasty you like your granola!
- Let cool completely before storing and enjoy!