I’m back with another apple recipe for
apple week with The Novel Bakers.
Good things come in threes, so I decided to up the apple flavor from double to triple, when I spied Double-Apple Granola in Cooking with Paula Deen Magazine this month.
I substituted applesauce for the oil called for in the recipe, as in my Pumpkin Granola, so my version of Apple Granola is a medley of three apple ingredients~ apple cider, dried apples and applesauce.
I made a few other changes, eliminating the sesame seeds, adding more nuts and a little more brown sugar than the recipe called for, 1/2 cup instead of 1/3 cup.
Adapted from Cooking with Paula Deen, Sept/Oct 2013
3 cups apple cider
1/2 cup firmly packed brown sugar
3.9 ounce container natural applesauce
2 tablespoons canola oil
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon salt
3 1/2 cups old-fashioned oats
2 cups assorted chopped nuts~ almonds, pecans, or walnuts
1 cup chopped dried apples
In a medium saucepan, bring apple cider to a boil over high heat; cook until cider is reduced to 1/2 cup, 30 to 40 minutes. Remove from heat, and stir in sugar, applesauce, 2 tablespoons of oil, cinnamon, apple pie spice, and salt.
Preheat oven to 300° F.
In a large bowl, combine oats with nuts. Pour cider mixture over oat mixture, and toss until evenly coated. Spread onto 2 rimmed baking sheets.
Bake for 30 minutes, stirring every 10 minutes. Stir in chopped dried apples, and bake for 10 to 15 minutes more or until golden brown. Spread onto parchment paper, and let cool completely before transferring to an airtight container for up to 2 weeks.
Makes approximately 9 cups.
Use to top apple pie filling for an easy apple crisp, add to yogurt, ice cream, or add to your muffin mix.
You can find the original recipe for
Double-Apple Granola from Paula Deen, here.
Joining The Novel Bakers for Apple Week~