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Author Notes: As fall creeps into our warm sunny days, I have given into the cravings for cinnamon and apples. This Apple-Currant Granola with cinnamon and allspice is my inspiration for fall breakfasts. —Oat&Sesame
- 4 cups rolled oats
- 1 cup slivered almonds
- 2 teaspoons cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon Kosher salt
- 3/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 3 tablespoons honey (omit if vegan)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 packets (1.2 oz each) Trader Joe's Freeze Dried Fuji Apple Slices, broken into pieces
- 1/2 cup dried currants
- Heat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
- In a medium saucepan over, combine honey, maple syrup, applesauce and coconut oil.
- Bring the mixture to a boil and immediately turn down to medium-low to simmer for about 5 minutes, stirring often until the mixture thickens just a little. Remove from heat and stir in vanilla.
- Mix the oats, almonds, cinnamon, allspice and salt in a large bowl. Pour the applesauce mixture over the oat mixture. Stir to coat thoroughly, and spread evenly on the baking sheet. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is golden brown and crisp. Keeping an eye on it towards the end of the baking time.
- Remove from oven, and stir in the dried apples and currants. Let the granola cool completely on the baking sheet. It will crisp up as it cools.
- Store the granola in a large, airtight container.
- Serve with milk or on top of yogurt.