Let me just tell you that there is no better Fall holiday smell than ginger apple cinnamon granola toasting in the oven. It's the new stovetop pot pourri, but better because (obviously) you get to eat it! This granola is great for parfaits, with fresh fruit or just by itself! You can also prep this ahead and keep it on hand for the week or even gift it to a friend. Need I say more?!
1.5 cups steel cut oats (or GF oats)
¼ cup almonds, whole
¼ cup walnuts, roughly chopped
2 cups dried apples
2 tablespoons crystallized ginger
2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons packed dark brown sugar
½ teaspoon of flaky sea salt (I use Maldon)
½ teaspoon cinnamon
Preheat the oven to 350 F. Line a sheet pan with parchment paper and add the oats to the lined sheet pan so that they are evenly scattered across the entire tray. Bake for 15 minutes, tossing the oats once half way through.
Put the oats in a large bowl and set aside. Turn the oven down to 300 F. In the meantime, place the almonds, walnuts, dried apples and ginger in a food processor and pulse until finely chopped. Add the nut mixture to the oats and stir until fully combined.
In a separate bowl, mix the butter, honey, brown sugar, salt, and cinnamon. Add the butter mixture to the oats and nuts and mix with a spatula until all oats are fully coated. Transfer the mixture to the parchment lined sheet pan and spread the mixture across the entire tray.
Bake the granola, tossing every 5-10 minutes, until dark brown and crisp about 20 minutes total. Let the granola cool completely. Enjoy over yogurt, with fruit or by itself!
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