The weather has turned cooler. I've changed out the door hanging for something fall-ish. I've roasted a bunch of pumpkin, pureed it, and stuck it in the freezer. I've made pumpkin spice syrup and apple pie bars. I'm ready for this new season! On the same day I roasted pumpkin, I decided to make up some applesauce as well. I really love the low-fat granola I make with various fruit purees. I'll be using some of my pumpkin for the pumpkin spice version very soon! But this week I decided to make some Caramel Apple Granola. There was this bit of homemade caramel sauce left in my fridge that seriously needed to be used up. I decided it should work nicely to use it in place of the brown sugar and honey in the granola recipe. Which it did! This makes a softer, chewier granola than the honey might would but its got quite a nice flavor and was a great way to use up my caramel. Unfortunately I probably can't call it low-fat anymore…. Oh well! Here's to all things fall!
Caramel Apple Granola
5 cups old-fashioned oats (not instant)
1 cup wheat germ (or an additional cup of oats)
3/4 cup unsweetened applesauce
2/3 cup caramel sauce
2 tsp vanilla
1/2 tsp salt
Add-ins of choice: pecans or walnuts pair nicely with apple, raisins or dried apple chunks as well.
Preheat oven to 325F (160C). Place oats and wheat germ in a large bowl. In a separate smaller bowl, mix together applesauce, caramel sauce, vanilla, and salt. Pour over oats and mix together until everything is moistened. Spread evenly onto a large silpat or parchment lined cookie sheet (or 2 smaller ones). If you don't have a silpat or parchment or wax paper to line the pan, you can just lightly grease it. Bake in oven for about 15-20 minutes. Take out pan. Using a large spatula, flip the granola in batches. Disturb it as little as you can if you like lots of clusters. If you don't care about clusters, just stir it around as much as you please and break it up a bit with your spoon or spatula. At this point, you can also sprinkle in chopped nuts that would benefit from being toasted in the granola! Place back in oven and bake for about 10-20 more minutes. It will kind of depend on oven temp and how thin you're able to spread the granola on your pan(s). Remove from oven and allow to cool undisturbed. It should continue to crunch up as it cools. Once cool, break up any clusters you feel are too large. Mix in your chosen add-ins and store in an airtight container.
Caramel Apple Granola
5 cups old-fashioned oats (not instant)
1 cup wheat germ (or an additional cup of oats)
3/4 cup unsweetened applesauce
2/3 cup caramel sauce
2 tsp vanilla
1/2 tsp salt
Add-ins of choice: pecans or walnuts pair nicely with apple, raisins or dried apple chunks as well.
Preheat oven to 325F (160C). Place oats and wheat germ in a large bowl. In a separate smaller bowl, mix together applesauce, caramel sauce, vanilla, and salt. Pour over oats and mix together until everything is moistened. Spread evenly onto a large silpat or parchment lined cookie sheet (or 2 smaller ones). If you don't have a silpat or parchment or wax paper to line the pan, you can just lightly grease it. Bake in oven for about 15-20 minutes. Take out pan. Using a large spatula, flip the granola in batches. Disturb it as little as you can if you like lots of clusters. If you don't care about clusters, just stir it around as much as you please and break it up a bit with your spoon or spatula. At this point, you can also sprinkle in chopped nuts that would benefit from being toasted in the granola! Place back in oven and bake for about 10-20 more minutes. It will kind of depend on oven temp and how thin you're able to spread the granola on your pan(s). Remove from oven and allow to cool undisturbed. It should continue to crunch up as it cools. Once cool, break up any clusters you feel are too large. Mix in your chosen add-ins and store in an airtight container.
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