Caramel Apple Granola

 

Caramel Apple Granola.  Need I say more?  This is a fantastic granola, and that’s coming from someone who doesn’t eat granola much.  But I think that’s about to change.

 

I am honestly so glad it’s the weekend.  I’ve been completely exhausted lately.  I even fell asleep in the car yesterday while mom was getting groceries.  So I’m a little late in posting this recipe.  I was hoping I’d get it done this week, but just never found the time or energy.  Oh well, stuff happens.  Back to the granola!

 

 

 

This is a perfect recipe to use up tiny apples from your apple tree that are just too small to peel for a pie, much less anything else.  There’s no peeling involved, just core and chop into tiny cubes.  Everything gets thrown together and baked for a good long while.  There is a bit of involvement, in that you have to stir every half hour, but on a day like today (windy and cold), I’m alright with staying inside.

 

When finished, the apples become crisp and airy and the granola has a delightfully crunchy and chewy texture.  We used Skor bits for the caramel flavour to keep things nice and easy.  We really hope you give this a shot and like it as much as we do. Leave us a comment if you do, we’d love to hear from you!  Happy Weekend:)

 

 

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Caramel Apple Granola

Crisp apple pieces in a perfectly sweet, crunchy, and chewy granola.  Pairs perfectly with plain yogurt or eat it with milk as a breakfast cereal!  Makes roughly 5 cups granola.

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 3 cups Rolled Oats
  • 1 cup Pumpkin Seeds
  • 1 cup Apple, diced small
  • 1/2 cup Skor bits
  • 1/4 cup Maple Syrup
  • 1/4 cup Vegetable Oil (we used avocado oil)
  • 3/4 tsp Salt
  • 2 tsp Ground Cinnamon

Instructions

  1. Preheat oven to 200F convection. Line two baking sheets with parchement paper.  Combine oats, seeds, skor bits, apple pieces and cinnamon.  In a separate bowl, mix the oil, syrup and salt, then pour over oat mixture and stir to combine.   Pour onto the two baking sheets, and spread out evenly.  Bake for 2 1/2 hours, stirring the granola every half hour.  Allow to cool to room temperature, then store in a mason jar or air tight container.

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