Good morning! Or good evening, lunch-time, afternoon, night.. (wherever you are). I'm currently experiencing the luxurious problem of a vacation hang over, this kind of feeling like being trapped in a dream which doesn't have to be bad but all you really want to do is wake up and get back to the named vacation place... Croatia has been magical and after a fair share of sun, sea, relaxing etc. it's back to work now: university preparations (paperwork, finding an apartment/room, moving....).
So yes exciting weeks lie ahead! I always cherish breakfast (as you may now by the amount of breakfast pictures on my instagram..) but when times are rushed it becomes a rare occasion to have enough time for artistically prepared breakfast bowls and plates with loads of variety from day to day. That's the point where I get excited to have a good homemade granola as a back up. So today I've got the recipe for an extra-luscious Apple-Cinnamon Granola. In-season Apples unite with a touch of Cinnamon, giving a hint for the upcoming autumn yet a coconut accent keeps it all summery. No butter, eggs or sugar were harmed in the process so it's vegan, refined-sugar free, gluten free and all natural!
I love to make big batches as my sister and I have developed an incredible speed for making granola disappear so we always opt for double batches which will keep us going for about 2-3 weeks. In general one batch should be enough ;-) great enjoyed plain with milk of choice and fruit or get creative and layer it in parfaits, top smoothie bowls with it or grab a naughty handful of it as a snack.. ;-) Enjoy!
Apple Cinnamon Granola
- 2 apples, washed, cored and cut into large chunks
- 1 Tbsp Cinnamon
- 2 Tbsp Coconut Oil
- 5 dates (Medjool or Deglet Nour), pitted
- 100g shredded coconut
- 500g oats (use gluten free if needed)
- 150g mixed nuts (I used walnuts, pecans, cashews, almonds and hazelnuts)
1. Preheat your oven to 175°C. Heat the apples on the stovetop and cook on medium heat for 5 minutes, then add the dates and cook for 5 more minutes until soft. Take off the heat.
2. Combine at the oats and the cinnamon. Blend the apple and date mixture with a blender or kitchen machine until smooth. Mix in the oats and oil.
3. Spread onto parchment lined baking sheets. Use a fork to loosen up large chunks. Bake for 10 minutes. Meanwhile toast the nuts in a pan, stirring occasionally until browned. Remove and let cool. Chop the nuts or leave them whole.
4. After ten minutes give the granola a good stir and return to the oven for an additional 15 minutes.
5. Stir again and add the coconut. Continue baking until coconut is toasted and granola is lightly browned and crispy. Remove from the oven, stir in the nuts and let cool completely.
6. Once cooled keep your granola in an airtight container. Keeps for about 2-3 weeks (or even longer, depending on your granola consume). Enjoy!