I absolutely love granola, but I hardly ever buy it because every time I read the nutrition facts in the store I'm reminded that most granola is full of calories and sugar. I've tried a few granola recipes before and none of them were worth blogging about... until I tried this one.
This granola uses unsweetened applesauce in place of oil, which reduces the calories and makes it a lot healthier. I also used a combination of brown sugar, agave, and a little bit of maple sugar to sweeten it. It's not super sweet oatmeal, so if you're looking for something sweet just add a little more sugar. I adapted the recipe from David Lebovitz, and it uses 1 tablespoon of oil along with applesauce. I'm not sure why, but I went with it anyway. The recipe is really adaptable and it will be my base recipe for granola from now. Next time I think I'll throw in some sunflower seeds and maybe some dried apricots. The flavor combination are endless!
Recipe: Cranberry Almond Granola
Highly Adapted from: David Lebovitz
- 3 cups old fashioned rolled outs
- 1 cup sliced almonds
- 3/4 cups unsweetened shredded coconut
- 1/4 cup toasted wheat germ
- 1/4 light brown sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup unsweetened applesauce
- 1/4 cup agave (I used light), or honey, or maple syrup
- 2 tbls maple syrup
- 1 tbls vegetable oil
- 1/2 - 3/4 cup dried sweetened cranberries (or other dried fruit)
- Preheat the oven to 300F (150C).
- In a very large bowl, mix together the oats, almonds, coconut, toasted wheat germ, brown sugar, cinnamon, ginger, and salt.
- In a small saucepan, warm the applesauce with the agave, maple syrup, and oil.
- Mix the applesauce mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets.
- Bake the granola for about 45 - 60minutes, stirring every ten minutes, until the granola is deep golden brown.
- Remove from oven, mix in the dried fruit, then cool completely. Store the granola in a large, airtight container. It will keep for up to one month.