Apple Cinnamon Granola
Ingredients
- 5 cups rolled old fashioned oats (not quick oats)
- ⅓ cup refined coconut oil melted
- ⅓ cup pure maple syrup
- ¼ cup smooth almond butter
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon pure vanilla extract
- ¾ cup pecan halves chopped
- 2 cups crispy apple chips chopped coarsely
Instructions
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Preheat the oven to 350℉. Line a large, rimmed baking sheet with parchment paper. Layer the oats on the baking sheet and toast them in the oven for about 15 minutes, until fragrant. Remove the tray and set it on a baking sheet to cool.
Transfer the granola mixture to the baking sheet and spread it out into an even layer, getting it as thin as possible and packing it down a bit. Bake the granola for 50 minutes to an hour, rotating the baking sheet at 30 minutes.When the granola is done, it should be deeply golden brown and the pecans well-toasted. Let it cool completely in the baking sheet before breaking up and serving. Toss with the broken up apple chips at this point.Cooled granola will keep in a sealed container at room temperature for about 2 weeks.
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Lower the oven temp to 300℉. In a large bowl, whisk together the coconut oil, maple syrup, almond butter, cinnamon, nutmeg, salt, and pure vanilla extract. Stir in the toasted oats and the pecan pieces. Toss the mixture to make sure everything is coated with the oil.
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Spread the granola back on the baking sheet, making sure the granola is a light, even layer. Bake for 50 minutes, but make sure to turn the baking sheet around after 30 minutes. It should be done when the granola is a deep golden brown but before the pecans burn.
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Remove from the oven and let it cool on a baking sheet. Once it's completely cooled, break ti up and store it in a sealed container until you use it. It will keep in a sealed container for 2 weeks.
