Caramel Apple Granola is the easy and delicious recipe that’s perfect for breakfast, snack, dessert, or anytime!
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Here’s the thing about homemade granola. I can’t think of a single reason not to make it!
I mean, let’s talk about this. Simple math says that homemade granola is > store-bought granola. It’s also cheaper, fresher, and tastier. And the best part? You can customize it to make sure it’s exactly to your taste! Now that’s what I call a win.
This caramel apple granola, if I may brag a little bit, is simply fabulous. It’s got those nostalgic flavors of caramel and apple, it’s got wonderful crunch and texture from a variety of nuts, and it comes together in about 5 minutes. What’s not to love?
Put this caramel apple granola on top of your yogurt, or ice cream, if you’re so inclined. Add it to muffins (don’t miss the granola muffins in More Real Life Kosher Cooking!) or to a salad for some extra crunch. You can add it as the crunch on baked apples (apples squared!) or you can top your fresh fruit bowl with it. And most importantly, you can stand over the tray in your kitchen, trying really hard not to nosh on it all before it even cools. The smell alone will drive you insane…in the best possible way!
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- 3 ½ cups old fashioned oats
- ¾ cup packed dried apples, diced
- ½ cup dried cranberries, optional but recommended
- ½ cup chopped pecans
- ½ cup sliced or slivered almonds (or use half and half for added texture)
- ¼ cup sunflower seeds
- 1½ teaspoons cinnamon
- pinch sea salt
- ½ teaspoon ginger
- ½ cup honey
- ⅓ cup oil
- ¼ cup brown sugar
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine all ingredients and toss to coat everything evenly.
- Spread granola over the prepared baking sheet.
- Bake for ten minutes, then stir and bake for an additional ten minutes.
- Remove from oven and set aside to cool completely before serving.
- Store granola in an airtight container for up to a week.
Q: Can I make changes to this recipe?
A: Absolutely! The fun thing about homemade granola is how customizable it is. Prefer walnuts to pecans? Use those! Don’t have craisins? Chop up some dried apricots instead. Toss in some dried cherries, if you like, or play around with the seeds choice.
Q: Can I use something in place of the honey?
A: Sure! Maple syrup is a great substitute for the honey in this recipe.
Q: Can I use quick oats in this recipe, instead of old fashioned oats?
A: Unfortunately, due to the textural differences between them, quick cooking oats will not work well in this recipe. In general, the two are not interchangeable in recipes.
Some other recipes you may like:
Healthy Chocolate Cheesecake Pancakes
Healthy Gingerbread Pancakes with Caramelized Apple Topping
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I enjoyed your entire post 😉
Just printed out this recipe! I have all the ingredients in my pantry and looking to use up some of them. Perfect! I have all your cookbooks and I follow your recipes in Mishpacha. Just last week I made your crock-pot meatball recipe for dinner. Yum 🙂
Enjoyed the full post and esp the q and a.
Can I leave out the brown sugar? We’re off of sugar (honey is fine)