Ingredients
Method
- Pre-heat oven to 325F/160C. Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, almonds, cinnamon powder, clove powder, nutmeg powder, salt, and diced apples. Mix well.
- In a separate bowl, whisk together melted coconut oil, vanilla extract, and unsweetened applesauce. Pour this wet mixture over the oat mixture and toss thoroughly until everything is evenly coated.
- Spread the granola mixture in a single layer on the prepared baking sheet. Bake for 60-65 minutes, stirring every 20 minutes to ensure even toasting and prevent burning. Rotate the baking sheet halfway through if your oven bakes unevenly.
- The granola is done when it's nicely toasted and a light golden brown. Remove from the oven and let it cool completely on the baking sheet.
- Once cooled, break it into clusters and store in an airtight container for up to 2 weeks. If it loses crispness, flash roast in a preheated oven at 325F for 5-6 minutes.
Video
Notes
- For extra large clusters, press the granola firmly onto the baking sheet before baking and resist stirring for the first 30 minutes.
- If your granola feels a bit soft after cooling, return it to the oven for another 10-15 minutes at a lower temperature (250°F/120°C) until fully crisp.
- I've found that using a baking sheet with a slightly raised edge helps contain the oats better during stirring, preventing spills. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your granola feels a bit soft after cooling, return it to the oven for another 10-15 minutes at a lower temperature (250°F/120°C) until fully crisp.
- I've found that using a baking sheet with a slightly raised edge helps contain the oats better during stirring, preventing spills. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.