We’re taking oats beyond oatmeal this month. Way beyond. We’re getting creative since we have all sorts of rescued oats in the Marketplace right now. First up, spiced apple granola with pumpkin seeds. (Next up: savory porridge and risotto. We’ll report back.)
Follow this easy homemade granola recipe, but you can always freestyle with some of the extra ingredients, like the spices. Use what you have. Don’t skip the oats, though, those are pretty important.Print
- 1 large apple, diced into ½-inch cubes
- 2 cups rolled oats (we used Bob’s Red Mill)
- 2–3 tablespoons honey or maple syrup (depending on sweetness preference)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup chia seeds
- 2 tablespoons melted coconut oil
- 1 teaspoon salt
- 1/2 cup coconut chips
- 1/2 cup pumpkin seeds
- Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, add all of the ingredients and stir until well combined. Transfer mixture to the prepared baking sheet and evenly distribute it so it will cook as uniformly as possible.
- Bake in the oven for 60 minutes, stirring once halfway through.
- When baked, give the granola a final stir and allow it to cool slightly.
- Enjoy granola warm with yogurt and fresh fruit, or allow to cool completely before storing in an airtight container. Refrigerate and enjoy within 1 week.
How do you store granola so it stays crunchy?
|Making your own homemade granola is a delicious way to get ahead in your breakfast routine. Until it loses that coveted crunch, that is. To store your homemade granola, make sure it has cooled before you attempt to put it away. (Otherwise, the condensation will make your granola soggy!) Next, choose an airtight container with a lid that seals. A zip-top bag also makes a great storage container for on the go, but make sure you press out as much air from it as possible. Then you will want to store your granola in a dark cabinet, and your granola should keep for up to six months.|