Apple Pie Granola from The China Study Quick & Easy Cookbook
I love making this granola in the summer when I don’t want to turn the oven on. While not as crunchy as traditional baked granolas, it is just as flavorful. I eat it with a little nondairy milk and occasionally a chopped fresh apple or pear.
Makes 12 (¾-cup) servings
1 cup Two-Minute Date Puree (below)
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon sea salt
8 cups rolled oats
2 cups chopped dried apples, or to taste
- Add the Two-Minute Date Puree, cinnamon, nutmeg, and sea salt to a large pot and mix well.
- Bring the mixture to a boil over medium heat and add the rolled oats.
- Cook for 5 minutes, stirring frequently until the Two-Minute Date Puree is absorbed and the oats start to brown.
- Remove the pot from the stove and let it cool to room temperature.
- Add the chopped dried apples, stir to mix, and store in an airtight container for up to 7 days.
Tips: For a crispier granola, you can bake it in the oven instead of cooking it on the stovetop. You will need to bake it at 325°F on a nonstick baking sheet for 35–40 minutes.
To serve, add ¾ cup of the granola to a bowl. Top with chopped fresh apple and unsweetened nondairy milk.
Two-Minute Date Puree
Two-Minute Date Puree is a great alternative to processed sugars, and this version doesn’t require you to soak the dates. Medjool dates work best for this puree. They are sweeter, and if you can find fresh dates, they are creamier, but use what you can find. Even pitted dates sometimes have pits, so check them before you put them in the blender.
Makes 2 ½ cups
2 cups Medjool dates, pitted
2 cups water
- Combine the dates and water in a blender and puree until smooth.
- Store refrigerated for up to 7 days or in the freezer for up to 3 months.