Apples. Cider. Cinnamon. The featured flavors of this not-just-for-breakfast dish capture the essence of fall in Michigan, and each crunchy bite provides whole grains, protein, fiber, vitamins and antioxidants. Enjoy a bowl on a gorgeous fall day—or any other time you can get your hands on some fresh apple cider!
Apple Cider Granola
Makes about 10 half-cup servings
4 cups rolled oats (not instant) or any combination of rolled oats, rye, barley or wheat
1 cup crushed walnuts
1/4 cup nonfat powdered milk
1/2 teaspoon cinnamon
1/2 cup apple cider
1/2 cup brown sugar
2 tablespoons canola oil
1 cup dried apples, chopped (or any combination of dried apples, raisins,
dried cranberries or dried pears)
- Preheat oven to 325° F.
- Thoroughly combine rolled grains, walnuts, powdered milk and cinnamon in a large bowl.
- In a separate bowl, whisk together apple cider, sugar and canola oil.
- Pour wet ingredients into dry ingredients, stirring until everything is evenly coated.
- Transfer mixture to a 9 x 13-inch pan and distribute evenly.
- Bake for 45 minutes, removing pan every 15 minutes to stir granola and prevent burning.
- Remove pan, turn oven off, and stir dried fruit into granola.
- Return pan to cooling oven, which should remain off.
- After 10-15 minutes, remove pan and allow granola to cool completely.
Once cooled, store at room temperature in a tightly sealed container for up to two weeks.
© Liesl K. Bohan | SavvyBaker.com