We don't know about you, but we've found our new favorite fall snack—Apple Pie Granola with dried apples, raisins + more from culinary team member Amy Drummond. Serve it as a cereal with your milk of choice, on top of fruit and yogurt or as a snack at home or on the go.
- 4 cups old-fashioned rolled oats (not quick-cooking)
- 2/3 cup unsweetened flaked coconut
- 1 cup walnut halves and pieces
- 1/3 cup raw sunflower seeds
- 3 tablespoons chia seeds, optional
- 1/4 teaspoon kosher salt
- 1/3 cup maple syrup
- 1/4 cup dark brown sugar
- 1/3 cup neutral oil, such as grapeseed or canola
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup chopped dried apple rings
- 1/2 cup golden raisins
Preheat the oven to 300°F with a rack at the center. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, coconut, walnuts, sunflower seeds, chia seeds (if using) and salt.
In a small saucepan, heat the maple syrup and brown sugar over medium heat until the sugar dissolves (you can also do this in a microwave). Remove from the heat, whisk in the oil, vanilla, cinnamon, ginger and nutmeg, then pour over the dry ingredients. Mix thoroughly.
Pour the mixture onto the prepared baking sheet and press down gently with a spatula so that the granola is compacted and about ½-inch thick. Bake for 20 minutes, then rotate the pan 180 degrees and bake for another 10 minutes.
As soon at the granola comes out of the oven, sprinkle the dried apple bits and raisins on top and gently press them into the granola with a spatula. Let cool completely, then break into clusters with your hands. (I like to break half of the granola into very small clusters and the other half into larger chunks.)
Store at room temperature in a tightly sealed container.