Crunchy, cinnamon-spiced maple & olive oil granola gets an extra dose of fall goodness with the addition of dried apples. It’s like dried apple crisp, for your yogurt. 
This weekend I opened an email from Pinterest with “Snails” in the title. Usually I delete my emails from Pinterest without opening them, but snails? I was intrigued. My Pinterest recommendations are almost always food-related (hello, food blog) but this email was, in fact, recommending I start following the board titled Snails. I mean, it has 2,000 followers already, so I wouldn’t be the ONLY one out there gazing at snail pictures all day, but still. I have no idea how Pinterest analyzed my activity and popped out snails as a board I seem likely to follow. The best part is, I actually wanted to follow the snails board. Have you ever looked at lots of beautiful, close-up pictures of snails? They’re so mesmerizing. But, since I’m a food blogger, I’m guessing snails aren’t what you’re looking for when you search for healthy recipes on Pinterest. Oh well. Hopefully someone else will give those snails a little love.
Speaking of Pinterest, do you spend all your time pinning beautiful pictures to never actually use for anything dream about future projects? I sometimes do too; you should follow me. We can be Pinterest buddies! Fair warning: there will be lots of pins about food, and hiking, and food to eat while hiking. And maybe some snails? Either way, I’ll certainly spend too much time scrolling through all your pins.
If you’re waiting for the big connection between snails and granola, there isn’t one, really. I just have snails on the brain.
So, if you’re just here to read about this granola, here’s what you need to know. It starts with the same base as my Basic Maple Olive Oil Granola: oats, maple syrup, olive oil, vanilla, and salt. To my base recipe I added plenty of cinnamon, homemade dried apples, and pecans. You might be starting to wonder if I buy maple syrup by the gallon, the answer is no. Okay, the answer is sort of yes. I buy it by the half gallon, but usually two at a time. One of Kevin’s coworkers makes maple syrup in the spring, so we always stock up on the inexpensive handmade stuff when we can. If I run out, and trust me, I do, I usually buy this maple syrup online. Maple syrup is my favorite sweetener, and it’s essential for granola. Honey can be too sticky, and sometimes doesn’t dry enough when it’s baked. Soggy granola is no Bueno.
Confession: I was craving walnuts when I made this, but only had pecans in the house when it actually came time to make/photograph the recipe. So, I made one batch with pecans and one with just apples. Both were great, and I ended up tossing a handful of toasted walnuts on top of the apples-only version when I packed my breakfasts for the week. So, if you’re anti-nuts (or maybe allergic?), you can definitely just leave them out. The sweet, chewy, slightly crisp apple bits and cinnamon-coated crunchy oats are really all you need. 
I hope you’ll give this granola recipe a try. Homemade dried apples are great, but don’t let that hold you back; you can find dried apples at the grocery store, too. Whatever you do, this granola should be on your to-do list this week. Make a big batch today and breakfasts will be set for the week. Maybe with some homemade yogurt? 
If you try this recipe, let me know! Leave a comment below, tag me #bakedgreens on Instagram, or pin this recipe on Pinterest. If you’re already there for the snails, you might as well stop and pin some granola, too. ?
Apple Cinnamon Granola
Ingredients
- 2 cups oats
- 2 cups dried apple about 15-20 apple rings
- 2 cups nuts of choice I like walnuts and pecans best
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
- 2. Chop dried apples and nuts into bite-sized pieces. Add all ingredients to a bowl, and stir to combine. Pour onto prepared pan and spread into a thin, flat layer.
- 3. Bake for 25 minutes, or until golden brown. Let cool completely, then transfer to an airtight container. Granola is best within a week, but will keep for up to a month at room temperature.
Notes