Just in time for fall, this apple-currant granola brings just the right amount of apple-cinnamon to your breakfast routine.
- 3 tablespoons Honey (you can add more maple syrup if vegan)
- ¼ cups Maple syrup
- ¾ cups Unsweetened applesauce
- 2 tablespoons coconut oil
- 1 teaspoon Vanilla extract
- 4 cups Oatmeal
- 1 cup Flaked almonds
- 2 teaspoons Cinnamon
- ¼ teaspoons Allspice
- 1 teaspoon Kosher salt
- 2 packages (1.2 oz. size) Trader Joe’s Freeze-Dried Fuji Apple Slices, broken into pieces
- ½ cups Dried currants
Heat the oven to 300ºF. Line a rimmed baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the honey, maple syrup, applesauce and coconut oil. Bring mixture to a boil and immediately reduce heat to medium-low to simmer for about 5 minutes, stirring often, until mixture thickens slightly. Remove from the heat and stir in the vanilla.
Combine rolled oats, almonds, cinnamon, allspice and salt in a large bowl. Pour the applesauce mixture over the oat mixture. Toss to coat well and spread evenly on the baking sheet.
Bake the granola for about 45 minutes, stirring every 10 minutes, until the granola is golden brown and crispy. Watch it towards the end of the cooking time.
Remove from oven and stir in dried apples and currants. Let the granola cool completely on the baking sheet. It will crisp up as it cools. Store granola in a large airtight container.
Serve with milk or over yogurt.