Hungry Girl Por Vida

Apple Crisp Granola

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Apple Crisp Granola

Besides the chocolate chip cookie, one of the first not-from-a-mix desserts I learned to bake was an apple crisp. It’s a well loved classic for a reason–who can resist warmly spiced, just-soft apples underneath a shower of crunchy, buttery topping? If you’re like me, you have probably enjoyed a scoopful of leftover apple crisp for breakfast in you life. It’s really the only thing to do when confronted with leftover crisps or crumbles of any sort (same goes for pie). The thing is, we don’t always have leftover crisps laying around (the horror) and we should maybe not have what is essentially pie for breakfast all that often (damnit). Enter this granola. It has all the flavors of apple crisp, but in a granola! All good granolas include some sort of fat–I’ve used olive and coconut oils in the past, but butter seemed only right in this version. This granola is sweetened with apple cider that’s reduced with a little honey to essentially make an apple-cider syrup. It makes the granola not too sweet and adds another layer of apple flavor–making it perfect for sprinkling liberally over your yogurt with a little less guilt than if you sprinkled actual apple crisp over your breakfast (not that I’d judge you).

Apple Crisp Granola

Apple Crisp Granola
 
Prep time

Cook time

Total time

 

Reduced apple cider, butter, apple chips, and cinnamon mimic the flavors of a classic apple crisp in this granola. Quinoa and pecans add nuttiness and a pleasant crunch.
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Ingredients
  • 2 cups apple cider
  • ¼ cup honey
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup chopped pecans
  • 1 cup cooked quinoa
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup crushed apple chips
Instructions
  1. Pour the apple cider into a saucepan and bring it to a boil. Turn down the heat so the cider is simmering and reduce for about 30 minutes, or until you have about ½ cup of reduced apple cider. Remove from the heat. Stir in the honey and butter, stirring until the butter has melted. Stir in the vanilla.
  2. While the apple cider reduces, line a baking sheet with parchment and preheat the oven to 325°F.
  3. In a lage mixing bowl combine the oats, pecans, quinoa, cinnamon, and salt. Stir in the reduced apple cider mixture to coat the oats. Spread the granola mixture in an even layer over the lined baking sheet and bake for about 45-50 minutes, stirring every 10-15 minutes until the oats are toasted, golden, and no longer moist. Remove from the oven, stir in the apple chips, and cool on a rack. The granola will crisp up as it cools. Store in an airtight container.
Notes
I recommend using unfiltered apple cider (or juice) for a more pronounced apple flavor in the finished granola.

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