Here’s a simple granola recipe that I made up today to have in a delish parfait with some strawberries, kiwi and my favorite sour cream fruit sauce. You can substitute pumpkin or pear butter in this recipe. *’butter’ in this recipe refers to the spiced reduced fruit that makes a substance similar to a very thick applesauce. It is to be used like jam/jelly. It is not milk-butter. FYI.
Apple Cranberry Granola
3 C regular rolled oats
1 C chopped nuts (I used a combo of pecans, English walnuts and sunflower seeds)
1/2 C sweetened flaked coconut
3 TBSP chia seeds
3 TBSP sesame seeds
1/2 tsp salt
1/2 C apple butter (or any flavored ‘butter’ or 1/2 C canned pumpkin plus 1 TBSP pumpkin pie spice)
3 TBSP packed brown sugar (*optional)
3 TBSP local honey I LOVE Ebert Honey from Lynnville, IA
3 TBSP olive oil
1 small package of dried cranberries (about 1 1/2 C)
In a large bowl, combine all dry ingredients. Stir well to combine. In a small bowl, add wet ingredients. Whisk to combine. Pour over dry ingredients and stir until all dry ingredients are moistened evenly. Pour onto a cookie sheet and bake at 300 degrees for 45 minutes, stirring every 15 minutes. Reduce heat to 200 degrees and bake an additional 15 minutes. Check and stir so the granola doesn’t over brown in certain areas. Remove from oven, let cool completely. Store in an airtight container for 2 weeks.