Apple Cinnamon Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 3/4 cups (319g) old-fashioned whole rolled oats
- 1 cup (125g) pecans
- 1/4 cup (56g) French Pantry EVOO
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (120ml) unsweetened applesauce
- 2 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/8 teaspoon fine sea salt
- 1 cup (120g) dried apples, chopped (added after baking)
Instructions
- Preheat oven to 325°F. Set Large bonMAT on Perforated Baking Sheet.
- In a large bowl, mix oats, pecans, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk egg whites 15–20 seconds until foamy. Whisk in EVOO, maple syrup, applesauce, vanilla, and any remaining spices.
- Pour wet mixture over dry ingredients and toss until evenly coated.
- Spread granola in an even layer on the bonMAT. Bake 35–40 minutes, stirring every 10–15 minutes. For larger clusters, press flat and skip stirring during the last 10 minutes.
- Cool completely on the pan, then fold in chopped dried apples.
- Store airtight up to 3 weeks or freeze up to 3 months. Re-crisp at 300°F for 5–7 minutes before serving.
bonTIPS:
- Let the granola cool completely before adding dried apples to keep them chewy, not tough.
- Pair with Greek yogurt and a drizzle of maple syrup for a cozy breakfast bowl.
