Ah, autumn ... what could set the mood for the season better than apple spice granola? Chewy dried apples and golden raisins are little pockets of chewy sweetness throughout, and the walnuts provide a satisfying crunch. This granola makes a great topping for your favorite dairy-free yogurt, milk, or even ice cream!
Apple Walnut Spice Granola [Vegan]
- 2 cups old fashioned rolled oatmeal
- 1 cup walnuts, chopped
- 1/2 cup wheat germ
- 1 tablespoon flax seed (optional)
- 1 tablespoon chia seed (optional)
- 1 cup dried apple, chopped into 1/2 inch pieces
- 1/2 cup golden raisins
- 1/3 cup organic almond butter
- 2 tablespoons agave nectar
- 1/4 cup brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons canola or vegetable oil
- 1 teaspoon apple pie spice (or 3/4 teaspoon ground cinnamon, 1/8 teaspoon fresh nutmeg, dash of ground cloves, dash of mace)
- 1 teaspoon vanilla
- Preheat oven to 350°F. Prepare an 8x8-inch baking pan by spraying it with vegetable oil and lining with parchment paper, so that the ends hang off the sides. Set aside.
- Evenly spread the oatmeal and chopped walnuts on a baking sheet and bake for 10 minutes until lightly toasted. Transfer the oatmeal to a large bowl. Add the wheat germ, flax and chia seeds, apple and raisins to the oatmeal mixture and toss to combine. Set aside.
- Reduce the oven to 300°F.
- In a small saucepan combine the almond butter, agave, brown sugar, maple syrup, canola oil and apple pie spice. Heat to boiling and cook, stirring for about 1 minute until everything is combined. Remove from heat and stir in the vanilla.
- Pour the almond butter mixture into the oatmeal mixture and work with a rubber spatula until thoroughly combined. Transfer the granola to the baking pan and use your fingers to press the mixture firmly and evenly into the pan. Bake for 25-30 minutes. Allow granola to cool for an hour before breaking into pieces. Store at room temperature in an airtight container.