The scrummiest granola going. Whip a batch of this up in no time when you’re running on a low supply of granola.
1 Cup of Ground Almonds
1/2 Cup of Desiccated Coconut
1/2 Cup of Flaked Almonds
1 Cup Dried Apple
3/4 Cup of Walnuts
1 Teaspoon of Cinnamon
1/4 Cup of Coconut Oil, Melted
1/4 Cup of Honey
- When grating the apple, make sure to use all of it except for the core as this gives it more flavour.
- You can adjust the amount of cinnamon to your taste, in my opinion I prefer it with 3 teaspoons!
- You can substitute the honey for maple syrup or agave syrup.
- When deciding how many apples to put in, you should keep in mind that your granola would take more time to cook with more apples as the moisture needs to be absorbed to make your granola crunchy!
- This makes 1 jar, and keeps up to 1 month.
- In my opinion I regret not tripling the ingredients as the jar went down within a week in my house!
- Preheat oven to 180 degrees Celsius.
- Roughly chop the walnuts and dried apple, and add them to a large bowl. Wash the apples and grate them (including skin) into the large bowl.
- Then add the rest of the dry ingredients in and mix until evenly combined.
- Then add the melted coconut oil, followed by the honey and mix.
- When all the ingredients is mixed, evenly spread the mixture on a baking sheet and bake for about 25 minutes. Make sure to check and toss it with a spatula to prevent burning!
- When it’s a toasted golden colour take it out and wait until it is completely cooled before storing in a jar or whatever container you have handy.
I recommend serving this with any type of yogurt and fruit or even just plain almond milk. Also, this granola is great for changing-up your fruit preferences with the seasons, i.e. when autumn, add some apple or rhubarb compote, and when summer serve with coconut yogurt which you can get in any supermarket.