I have been on a granola kick lately. I love granola and greek yogurt with fresh fruit. It is one of my staples that I eat almost daily for breakfast or lunch.
I usually make my own granola so I know it is healthy and not loaded with sugar and other additives. It really is easy to make and you can customize it to your liking. This homemade granola recipe is my "go-to" granola recipe and I usually make a batch weekly.
I recently came across this granola recipe made with apples, applesauce & quinoa and it looked interesting. I am not a huge fan of quinoa. I have tried to like it but so far I haven't liked any recipe I have tried until now!
I love this cinnamon, spicy apple granola! It has a unique taste with the soft apple pieces and the crunchiness of the quinoa. It is the perfect fall treat to snack on, eat with milk or add to yogurt.
This granola recipe is a keeper and has become a new favorite of mine!
Healthy Apple Spice Granola
- 3 cups old-fashioned oats
- 1/3 cup raw sunflower seeds or pumpkin seeds (optional)
- 1/2 cup uncooked quinoa
- 1 cup almonds (whole, slivered or sliced)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 medium size apple, peeled and diced
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup or raw honey (honey would need to be melted)
- 1/4 cup brown sugar
- raisins or unsweetened dried cranberries (optional)
Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet (or 2 smaller ones) with parchment paper.
In a large bowl mix the oats, quinoa, almonds, seeds, cinnamon, nutmeg, and salt. Set aside.
In a medium bowl or large measuring cup whisk the melted coconut oil, vanilla, applesauce, honey (or maple syrup), and brown sugar.
Pour over the dry ingredients and mix well until everything is moistened. Fold in the diced apples & dried fruit (if desired).
Spread evenly on baking pan or pans and bake for 45 minutes. Stir the granola every 15 minutes to prevent it from burning. Cool on baking pan for at least 20 minutes.
Keep in an airtight container or ziplock bag. Best used within a week because of the apples or it may loose the crunchiness.
Recipe revised from Sally's Baking Addiction.