Oil-Free Maple Granola
I have been making this super crunchy and filling homemade granola for about three years now and it is always a hit. I made it when my cousins from out of town were here (think hippie outdoorsmen) and it was gone almost as soon as it came out of the oven! The secret to making oil-free granola so crispy is to use a combination of unsweetened applesauce, real maple syrup, and a careful eye to make sure it doesn’t burn. I love to eat in a bowl with almond milk for a very filling and satisfying breakfast.
2 cups old fashioned rolled oats
1 cup crispy rice cereal
½ cup chopped walnuts
¼ cup raw shelled hempseed (can sub for chia seeds)
2 Tbsp. organic brown or coconut sugar
4 oz unsweetened applesauce
¼ cup real maple syrup
½ tsp. vanilla extract
Preheat oven to 275°F.
In a large mixing bowl combine oats, rice cereal, walnuts, hempseed, and sugar.
In a separate bowl combine applesauce, maple syrup, and vanilla extract. Mix to combine.
Add wet ingredients to dry ingredients and mix until evenly coated. Line two cookie trays with parchment paper and spread granola mixture evenly over parchment paper. Cook for 1 hour, moving everything around every 15 minutes. Make sure to pay attention the last 15 minutes to make sure the granola doesn’t burn.
Granola should be a “toasted” brown when complete. Don’t be alarmed if it is soft when it comes out of the oven it will crisp up as it cools. If it is still soft after it has completely cooled pop it back in the oven for additional time. When the granola has cooled store it in an airtight container.
Serve as cereal with your favorite non-dairy milk or eat by itself!
Makes approximately 4 cups of granola.