Apple pie in the form of a vegan, gluten free and oil free granola.
Apple pie should take over everything, including granola.
But before I get to this breakfast, I have something completely random to share: I get a lot of spam emails. Well, to be exact one of my accounts gets a lot of spam (the one I use for this blog). Most of the time they’re about lottery winnings, alleged inheritances, or ways to get rid of student loan debt.
Every so often a more entertaining email pops up. One of the recent highlights: Be the best you can with a walk-in tub.
So first of all, I hardly think a walk-in tub will lead to great self-improvement. But I am saying that as someone with a very, very strong bias towards showers.
Secondly, even if I got in the walk-in tub, how on earth do you get out without flooding your bathroom? I mean, you can’t just open the door, or else water will go everywhere. Do you have to hoist yourself out like you would a regular tub? So it’s a walk-in tub, but you sure as hell better not walk out of there. Alternatively, would you have to pull the plug and awkwardly sit in the tub while it drains?
The more I think about it, the more I’m convinced this walk-in tub would not, in fact, make me the best I could be. Instead, I’d turn into someone who can’t get out of the bath.
Of course, all of that has nothing to do with this granola. Apple pie has found its way into my oatmeal, baked oatmeal, pancakes and crepes. So it wasn’t going to be long before apple pie invaded my granola as well.
As well apple pie’s favorite spices (cinnamon, ginger and cloves), there’s an actual apple grated into this granola. It wouldn’t be apple pie without a real apple.
The apple adds a lot of moisture into the mixture, so the ensure the granola still turns out crunchy, make sure you (a) use a small apple; and (b) bake the granola for long enough – don’t take it out until it’s crispy.
As I’ve mentioned before, I love granola and oatmeal. Oats on top of oats are pretty special. So not surprisingly, I love to top my apple pie oatmeal with apple pie granola.
If you’re after a colder breakfast, try adding granola to chia puddings, overnight oats or banana ice cream. Or you could just eat it with milk, but that’s not as exciting.
And hey, if you’d like to eat this granola in a walk-in tub, then I’m not about to stop you.
- 3 tablespoons almond butter
- 3 tablespoons maple syrup
- 2 tablespoons brown sugar, packed
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 small apple
- ½ teaspoon lemon juice
- 2 cups rolled oats
- ¼ cup shredded coconut
- ⅓ cup walnuts
- ¼ cup peanuts or almonds
- Preheat the oven to 340°F (170°C). Line a large baking tray with non-stick paper.
- In a large bowl, whisk together the almond butter, maple syrup, brown sugar, vanilla extract, cinnamon, ginger, cloves and salt.
- Grate the apple using a box grater, and transfer it to the large bowl. Add the lemon juice, and mix well.
- Mix in the rolled oats. Add the shredded coconut, walnuts and peanuts, and mix until well combined.
- Transfer the mixture to the prepared baking tray. Bake for 25 - 30 minutes (rotating the baking tray halfway through), or until the granola is golden brown. The granola should be reasonably crunchy – especially around the edges – although it will become crunchier as it cools.
- Allow the granola to cool. Ideally, transfer the granola from the hot baking tray/pan and onto a clean surface or sheet of non-stick paper.
- Once cooled, store in an airtight container. Enjoy with yogurt and fruit, on top of oatmeal, or just by the handful.