Autumn Sunrise Granola

i recently stayed at a cozy inn on the coast where they were featuring a homemade granola as part of their breakfast offering — there was a choice of granola sprinkled over creamy almond butter with sea salt flakes on toasted sourdough (i know, just awful) or … granola with dreamy icelandic yogurt and a swirl of tangy meyer lemon marmalade… eeek, it was the toughest decision i made all week!

i must admit i’ve not traditionally been a fan of granola, (i think it mostly conjures up images of cloyingly sweet commercial brands with large hard clusters that threaten to take out a tooth), but it turns out i hadn’t yet met the right one (either that or the song of the seagulls was making everything feel right).

what i liked most about this version of granola was its light and airy texture – mostly loose and cereal-like, with a scattering of small clusters — its subtle but noticeable spicing, and just the right touch of sweetness.

the happy experience inspired me to create a version at home ❥ thought you might like it too ~

key features of this granola ~

• nutrient rich ~ whole grain oats, nuts + seeds deliver fiber, vits/mins, protein, fat + antioxidants (quarcetin) from the apples ~ feel free to vary the nuts/seeds to preference while maintaining ratios.
• low sugar ~ using unsweetened applesauce helps bind the ingredients while its natural sweetness keeps the overall sugar load lower; a Tbsp of olive oil is added to the nutty mixture for adhesion.
• light & airy texture ~ the overall consistency is loose cereal-like morsels (that crisp up well!) and a few small clusters.
• delicately seasoned for fall ~ with cinnamon & Chinese Five Spice (Chinese Five Spice is made from: anise seed, cloves, ginger, fennel seed and cinnamon;  if you’re not familiar, i highly recommend seeking it out ~ it’s the perfect fall medley of flavors ~ great in apple/pumpkin crisps/pies etc. too ~ one of my favorite discoveries the past couple years).
• stores well, travels well & lasts a long time ~ beyond breakfast & dessert options, this granola is wonderful as a power snack to have in the car, at the office, in your gym bag, on a hike or in a boat (!) (a nice alternative to commercial bars that way) ~ store in an airtight containing at room temp for up to 4 weeks (refrigeration may extend  this) – you can also freeze for a few months but the freeze/thaw may change texture (diminish crispiness).

helpful tips ~

• getting the consistency right ~ after mixing the wet ingredients into the dry ingredients (i use my hands for this), the mixture should be fully coated ~ if you end up with a mixture that is too dry (not fully coated), i suggest adding 1 Tbsp (at a time) of apple sauce, olive oil or maple syrup (or some combination thereof) to consistency; similarly, if your mixture is too wet, add 1 Tbsp (at a time) of rolled oats, …etc.
• spread evenly ~ spread the granola mixture out evenly on a greased baking sheet, (i use compostable parchment), pressing down gently as you go along to help promote even cooking (i just use my hands for this).
• stir as it bakes ~ you’ll want to stop and stir/break up granola pieces during the baking cycle ~ oven temperatures vary and some ovens have ‘hot spots’ so this is really helpful for promoting even baking and ensuring the granola doesn’t burn!
• let your granola cool completely ~ your granola will continue to crisp up as it cools down out of the oven ~ allow it to do so undisturbed on a cooling rack; once the granola is fully cooled, you can break up any residual clusters to preferred size (the consistency of this recipe creates smaller clusters in any event).
• best after 24 hours ~ homemade granola is tastiest 24 hours after baking ~ allow your granola to rest in a sealed container for a day (a bit like a curing period) to help enhance the flavors and overall texture (sample of course! but just know it will get even better ❥) .

5.0 from 2 reviews

Easy Autumn Granola (GF, Vegan)

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A crisp, light and airy granola with warm autumn spicing and just the right touch of sweet ~ easy to make and so versatile!

Author: kelly

Serves: About 3 cups

Ingredients

• Large Mixing Bowl:
• 2 cups (160g) old fashioned rolled oats, GF as needed
• ½ cup (60g) chopped walnuts (i'm using raw//unsalted pieces)
• ¼ cup (30g) diced hazelnut (i'm using dry roasted unsalted & pre-diced)
• ¼ cup (30g) pumpkin seeds (i'm using raw//unsalted)
  
  
• Smaller Mixing Bowl:
• ¼ cup (61g) unsweetened apple sauce
• 3 Tbsp maple syrup or honey
• 1 Tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract
• ½ rounded tsp cinnamon
• ¼ tsp Chinese Five Spice*
• pinch of salt

Instructions

1. In a large mixing bowl, combine: oats, walnuts, hazelnuts and pumpkin seeds.
2. In a separate smaller mixing bowl combine: apple sauce, maple syrup, olive oil, vanilla, cinnamon, Chinese 5 Spice and salt. Whisk wet ingredients together and then add to dry ingredients, mixing to combine (you can use a wooden spoon or spatula for this or simply your hands) -- the contents of the mixture should be fully coated -- spread mixture evenly on a well greased baking sheet (i use bio parchment paper) pressing down gently as you go along (i simply use my hands for this).
3. Bake in the oven at 325F for 20-25 minutes until golden brown, stopping twice (around the 7 and 14 minute mark) to toss/break up the granola ~ this helps promote even baking and prevent burning.
4. Be sure to keep an eye on your granola as it bakes especially in the last few minutes - you want a nice golden color but you don't want it to get too dark or burn it will continue to crisp up as the golden nuggets cools out of the oven.
5. Remove the granola from oven and place the tray on a cooling rack allowing it to cool completely and continue to harden/crisp up further.
6. Once the granola has completely cooled, you can break up any residual chunks as preferred and then transfer it to glass jar/s with fitted lids (or other preferred storage containers with fitted lids) and store at room temperature out of direct sunlight.
7. Note: your granola is tastiest 24 hours after you make it ~ allow it to gather flavor overnight before enjoying!
8. Your granola will keep in an airtight sealed container at room temperature for up to 4 weeks ~ storing in the fridge may extend this; you can also freeze the granola however the freeze/thaw may impact the texture (notably the crispiness).

Notes

*Chinese Five Spice is made from: anise seed, cloves, ginger, fennel seed and cinnamon; if you’re not familiar, i highly recommend seeking it out ~ it’s the perfect fall medley of flavors ~ great in apple/pumpkin crisps/pies etc. too ~ one of my favorite discoveries the past couple years.

3.5.3251

the quieter the mind, the louder the heart