Apple Crisp Granola
Autumn air in breakfast form.
As soon as September comes around, regardless of the sweltering end-of-summer heat wave temperatures, pumpkin spice season commences. Limited edition lattes, beverages, pastries, and snacks hit supermarket shelves and the smell of fall invades the air before the leaves have the opportunity to fall and change color. Besides rushing along the little bit of summer I have left, my biggest issue with pumpkin spiced goods is the overpoweringly artificial flavor added to fall-ify them. Adding an excess of spices and extracts can quickly turn “cinnamon-sugared” into potpourri.
This Apple Crisp Granola, though, has the gentle warmth of fall spices with the crisp sweetness of apple that elevates your everyday parfait. The combination of rolled oats, tricolored quinoa, and toasted seeds creates a maintainable crunchy texture once added to milk, yogurt, or compote. Sweetened slightly with pure maple syrup, this Apple Crisp Granola is refined sugar and oil free and is free of gluten, dairy, soy, and nuts. This one-bowl recipe is a healthier breakfast alternative to store-bought brands and stays fresh for the whole season.
A good granola starts with a hearty base. Most granolas have rolled oats as their main ingredient. Heart healthy oats contain beta-glucan, a type of fiber known for lowering cholesterol. Oats are also high in antioxidants that reduce inflammation in the body which makes the whole grain a popular carbohydrate to fuel the busy day ahead. Quinoa is high in fiber and plant-based protein. Though the whole grain seed is less commonly found in granolas, quinoa has a nutty, earthy flavor that intensifies when toasted and compliments the warm fall spices. Plus, tricolored quinoa adds fall flare with its different colors. Granolas usually contain nuts for crunch and extra healthy fat and protein, but for my nut-allergy friends, this Apple Crisp Granola has the option to replace nuts with seeds. My favorite combination in this recipe is 3/4 cup raw pumpkin seeds and 1/4 cup raw sunflower seeds. The seeds, coated with fat and flavor, will toast in the oven and add a nutty flavor and crunchy texture that differs from the crunch of the toasted oats and quinoa.
Tip: Use any combination of nuts and/or seeds (almonds, walnuts, pumpkin seeds, etc.), or omit and replace 1 cup nuts or seeds with additional 1/2 cup each of oats and quinoa.
Yes, carbs are necessary for a balanced diet and eating a bowl of whole grains in the morning is a necessary component to a balanced breakfast. But, most granolas straight from the shelf are not healthy. Prepackaged granolas and cereals are saturated with sugar and unhealthy fats that cause blood sugar spikes and cravings throughout the day, leaving you tired and unsatisfied (and probably hangry, too). When possible, opt for unrefined sources of sweeteners like pure maple syrup, honey, and coconut sugar, for example, that contain more vitamins and antioxidants and have a lower glycemic index. Just a touch of maple syrup adds a hint of sweetness while also adding warm, caramel notes reminiscent of fall. Instead of using highly refined vegetable oils or butter, just enough unrefined coconut oil and tahini is used to bind the granola together into small clusters.
Can I substitute pumpkin spice in Apple Crisp Granola?
Ground cinnamon, nutmeg, and ginger are all spices found in pumpkin pie spice blends. Sometimes, allspice and ground clove can be found in pumpkin pie spice. If you have prepared pumpkin spice in your pantry, replace the spices in the recipe card for 2 tsp of pumpkin spice. Some pumpkin pie spice mixes contain sugar and other additives, so be sure to check the ingredients label before substituting.
How long does Apple Crisp Granola keep?
Once the granola has completely cooled and the crushed apple chips are tossed in, transfer to an airtight container or jar (I store my Apple Crisp Granola in Mason jars). If stored in a cool, dry place in a cabinet or on a shelf, the granola will stay fresh for at least one month.
What do I pair with Apple Crisp Granola?
Apple Crisp Granola can be enjoyed simply by the handful on the go, with your choice of milk eaten as a cold cereal, or built into an elevated parfait with yogurt of choice and fresh fruit. My favorite additions are diced fresh apple and these Spiced Cranberries (I can eat these by the spoon!).
For more whole grain, high fiber recipes like like Apple Crisp Granola, check out:
1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, add rolled oats, tricolored quinoa, nuts and seeds, flaxseed, protein powder, spices, and salt. Toss together.
3. To the bowl, add tahini, melted coconut oil, and maple syrup. Toss to combine, ensureing all dry ingredients are evenly coated.
4. Dump bowl onto parchment-lined baking sheet and spread evenly, creating one flat layer of granola.
5. Bake for 20 to 25 minutes for until golden brown and fragrant, stirring genly at the halfway point to ensure even toasting and to prevent the granola from burning. Let cool.
6. Slightly crush apple chips and evenly distribute across the granola. Store in an airtight jar for up to one month.
+ Use any combination of nuts/and or seeds (almonds, walnuts, pumpkin seeds, etc.), or omit and replace 1 cup nuts or seeds with 1/2 cup more oats and 1/2 cup more quinoa.
+ Substitute ground cinnamon, nutmeg, and ginger for 2 tsp of pumpkin spice.
