Easy Autumn Granola (GF, Vegan)
 
Prep time
Cook time
Total time
 
A crisp, light and airy granola with warm autumn spicing and just the right touch of sweet ~ easy to make and so versatile!
Author:
Serves: About 3 cups
Ingredients
  • Large Mixing Bowl:
  • 2 cups (160g) old fashioned rolled oats, GF as needed
  • ½ cup (60g) chopped walnuts (i'm using raw//unsalted pieces)
  • ¼ cup (30g) diced hazelnut (i'm using dry roasted unsalted & pre-diced)
  • ¼ cup (30g) pumpkin seeds (i'm using raw//unsalted)
  • Smaller Mixing Bowl:
  • ¼ cup (61g) unsweetened apple sauce
  • 3 Tbsp maple syrup or honey
  • 1 Tbsp olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • ½ rounded tsp cinnamon
  • ¼ tsp Chinese Five Spice*
  • pinch of salt
Instructions
  1. In a large mixing bowl, combine: oats, walnuts, hazelnuts and pumpkin seeds.
  2. In a separate smaller mixing bowl combine: apple sauce, maple syrup, olive oil, vanilla, cinnamon, Chinese 5 Spice and salt. Whisk wet ingredients together and then add to dry ingredients, mixing to combine (you can use a wooden spoon or spatula for this or simply your hands) -- the contents of the mixture should be fully coated -- spread mixture evenly on a well greased baking sheet (i use bio parchment paper) pressing down gently as you go along (i simply use my hands for this).
  3. Bake in the oven at 325F for 20-25 minutes until golden brown, stopping twice (around the 7 and 14 minute mark) to toss/break up the granola ~ this helps promote even baking and prevent burning.
  4. Be sure to keep an eye on your granola as it bakes especially in the last few minutes - you want a nice golden color but you don't want it to get too dark or burn it will continue to crisp up as the golden nuggets cools out of the oven.
  5. Remove the granola from oven and place the tray on a cooling rack allowing it to cool completely and continue to harden/crisp up further.
  6. Once the granola has completely cooled, you can break up any residual chunks as preferred and then transfer it to glass jar/s with fitted lids (or other preferred storage containers with fitted lids) and store at room temperature out of direct sunlight.
  7. Note: your granola is tastiest 24 hours after you make it ~ allow it to gather flavor overnight before enjoying!
  8. Your granola will keep in an airtight sealed container at room temperature for up to 4 weeks ~ storing in the fridge may extend this; you can also freeze the granola however the freeze/thaw may impact the texture (notably the crispiness).
Notes
*Chinese Five Spice is made from: anise seed, cloves, ginger, fennel seed and cinnamon; if you’re not familiar, i highly recommend seeking it out ~ it’s the perfect fall medley of flavors ~ great in apple/pumpkin crisps/pies etc. too ~ one of my favorite discoveries the past couple years.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2023/10/easy-autumn-granola.html