Author Notes
For three years, I’ve lived in Portland, OR.
Why? Because I love the rain. I am blessed to have a lot of energy on a normal basis, so the rain helps to cool me down and regulate my hyper ways. I love the people. I love the coffee shops. I really, really appreciate that there is enough interest in painting the streets for the city to agree to such a thing.
But one thing that Portland is really missing is the crisp feeling of fall.
So now that I am in Minneapolis for the summer and into fall, I am making the most of it. I am filling the kitchen with scents of cinnamon, pumpkin, squash, and and apple.
This granola has apple, honey, cinnamon and cranberries to fulfill the need of every fall over! —Skylor Powell
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Ingredients
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2 cups
gluten free oats
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2 tablespoons
coconut oil (kept separate)
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1 tablespoon
cinnamon
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1 cup
walnuts
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1
apple
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1 cup
cranberries
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3 tablespoons
brown rice syrup
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2 tablespoons
honey
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1/4 cup
apple juice
Directions
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Preheat your oven to 325.
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Chop your apple into 5-6 pieces.
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Put them in a blender with juice, honey, cinnamon, 1 tblsp brown rice syrup, and 1 tblsp coconut oil.
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Blend until smooth.
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Combine this mixture in a bowl with your oats.
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Stir well.
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Coat a baking pan with the rest of your coconut oil.
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Put your oats in the pan and bake for 25 minutes
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Remove from oven and add cranberries, walnuts and apricots.
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Turn the oven down to 250.
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Drizzle the rest of your syrup on your granola and mix well.
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Let warm at 250 for one hour.
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Serve and enjoy!
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