If I became a superhero, I would be The Muncher. I would defeat crime and keep citizens safe from evil by munching my way through, well everything. I have not worked out all of the particulars of how (or why) this might work (beyond an extra-powerful jaw, and perhaps the addition of a power gizzard), but considering my talent for munching, I am certain it could.
If you share my predilection for munching, may I suggest making my apple pie granola? I know, I know, you likely have a pinterest board of 50 granola recipes already, but this one has the advantage of being in front of you, right now. The flavors–cinnamon, nutmeg, maple syrup, vanilla, apple juice– are spot-on “apple pie,” and who’s not thinking about/craving pie right now? Plus, making it is a simple process of stir & bake.
I love this granola in a bowl with some milk and chopped apples, but I like munching it throughout the day best. Sometimes I’ll add some chopped dried apples to up the apple pie ante, or do a mix of dried apples and dried cherries or cranberries (hello, autumn). A small handful of this granola can satisfy monumental, mid-morning hunger and is perfect for a later-afternoon, pre-workout refuel, too.
- 2 cups old-fashioned rolled oats (certified GF, as needed)
- 1/2 cup chopped pecans or walnuts
- 1/3 cup ground flax seeds (flaxseed meal)
- 2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 tsp ground nutmeg
- 1/2 cup unsweetened apple juice
- 1/3 cup pure maple syrup
- 1 tbsp virgin coconut oil, melted
- 2 tsp vanilla extract
- 1/4 cup pepitas or sunflower seeds
- Suggested Accompaniments: chopped apples, milk (dairy or nondairy), plain yogurt, dried fruit (e.g., raisins, chopped dates, dried cranberries or cherries)
- Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together oats, pecans, flax seeds, cinnamon, salt and nutmeg..
- In a medium bowl, whisk together apple juice, maple syrup, coconut oil and vanilla until well blended.
- Add the apple juice mixture to the oats mixture and stir until well coated. Spread mixture in a single layer on prepared baking sheet.
- Bake in preheated oven for 20 to 25 minutes or until oats are golden brown. Let cool completely on pan.
- Transfer granola to an airtight container and stir in blueberries. Store at room temperature for up to 2 weeks.
Sweetener Options: An equal amount of honey or brown rice syrup can be used in place of the maple syrup. You can also use an equal amount of packed brown sugar (much more frugal!) or coconut sugar. If using the sugar option, add an extra tablespoon of apple juice or a tablespoon of water.
Oil options: An equal amount of vegetable oil, olive oil, melted butter or melted ghee can be used in place of the coconut oil.
- Cuisine: breakfast
- Serving Size: 1/2 cup
- Calories: 213
- Sugar: 11.5 g
- Sodium: 71 mg
- Fat: 7.8 g
- Saturated Fat: 2.6 g
- Carbohydrates: 30.9 g
- Fiber: 4.6 g
- Protein: 4.7 g
- Cholesterol: 0 mg