Apple pie granola (~8 half-cup servings)

This coming Monday night, I'm incredibly excited to be attending my very first food swap! If you're in the Triangle, come on down to Ponysaurus at 7:00 for this event, hosted by Bull City Food Swap. I've been wanting to participate in a community food swap for years now, so naturally, I was thrilled to learn about this local event.

If I care about you in any way, shape, or form, you've probably been given my granola at some point in the last couple years. Granola is one of my favorite things to make, mainly because the recipe is so flexible. I make so many different varieties, from peanut butter and Almond Joy to cranberry-almond and strawberry-walnut. On Monday, I'll be giving away bags of mocha almond granola and apple pie granola. I'm particularly proud of the apple pie variety, so I decided to share the recipe here!

Click here for a printable version.

You will need:

  • 3 cups old-fashioned rolled oats
  • 1 cup chopped pecans
  • 1/2 cup pure maple syrup (Tip: It mixes in easier if it's at room temperature.)
  • a splash of vanilla extract
  • 1/4 tsp apple pie spice (My homemade version contains cinnamon, nutmeg, allspice, ginger, and cardamom.)
  • a pinch of kosher salt
  • 1/2 cup golden raisins
  • 1/2 cup chopped dried apples

Steps:

  1. Preheat the oven to 325° F. Line a rimmed baking sheet with non-stick foil or spritz it with non-stick spray and set aside.
  2. Pour the oats and pecans into a large mixing bowl. Pour the maple syrup and vanilla extract  over the oats and nuts; mix with a rubber scraper or wooden spoon. Once the oats and pecans are evenly coated, sprinkle the apple pie spice and salt into the bowl and mix once again.
  3. Spread the granola mixture out on the baking sheet, making sure it's in a nice even layer. Bake for 25-30 minutes, stirring once or twice. You'll know it's done when your kitchen smells toasty-cozy and the oats are golden.
  4. Once the granola has cooled, toss it with the raisins and apples. Store the granola in an airtight container for up to two weeks. Serve with milk, on top of yogurt (pictured above), on top of ice cream, or just as a crunchy snack.

Using maple syrup instead of corn syrup or maple-flavored table syrup makes this recipe more expensive, yes, but I can't emphasize how much of a difference the real stuff makes. I love that this recipe doesn't use any oil and doesn't add sugar besides the syrup and fruit. I hope this granola will make me some new local food friends on Monday night!