A simple, naturally sweetened granola made from wholesome ingredients and autumn flavours. Your kitchen will smell amazing when you make this!
I’m a bad Canadian. Or a bad blogger. Or maybe both.
I never get my act together and post something for Canadian Thanksgiving, which, as an expat, seems to sneak up on me every year. My American friends and I get into a friendly debate each year over which one of our Thanksgiving celebrations is more authentic, although the idea of Thanksgiving on a Thursday will never seem right to me, I must admit I could get on board with having a bit more of a buffer between summer ending and BOOM! Thanksgiving!
Rest assured that although I have nothing Thanksgiving-y to share with my fellow Canadians celebrating this weekend, I won’t be letting the day pass by without getting a good amount of pumpkin pie into my face. And, I’ll be breaking into my precious stash of authentic Canadian cheese curd, smuggled across international boarders and kept safely in my freezer for only the most special of occasions, to make a batch of Thanksgiving poutine. That’s totally a thing, right?
So, no pumpkin-spice anything up my sleeve for today, but I do have a lovely recipe to share with you. Naturally sweetened with a blend of applesauce (I used the last of the frozen applesauce I had stashed in the freezer from last year – need to make room for this year’s batch!) and maple syrup, and studded with toasted walnuts, this season-appropriate granola is my new favourite thing.
It’s nice and clumpy, which is a granola must in my books, and I love the way the grassy flavour of olive oil complements the apple and maple flavours. I like to sprinkle in some coarse sea salt and season with cinnamon, which not only tastes great, but also makes the kitchen smell amazing.
This granola is as simple as it gets, but of course needs a few stirs while it bakes, so you’ll need to make sure you stay handy. Otherwise it’s just mix, bake, stir, and wait for it to cool enough to get its crunch on before you start munching on a handful each time you pass though the kitchen.
Happy Thanksgiving to all my fellow Canadians celebrating this weekend!
Oats are rich in indigestible carbohydrates called beta-glutens which help to lower blood cholesterol levels. Oats are also host to a number of phenolic compounds which have antioxidant properties. Due to the high levels of those beta-glucans, oats are also helpful in stabilizing blood sugar. In fact, eating oats in the morning may help keep your blood sugar stable throughout the entire day. Oats are also a good source of dietary fiber and protein. Look for gluten-free oats if you’re celiac or have another gluten sensitivity.
One year ago: Sweet Potato Strata with Smoked Gouda and Leeks
Two years ago: Tomato Sauce with Butter and Onion
Three years ago: Whole Wheat Ricotta Muffins with Cinnamon Roasted Apples
Four years ago: Pumpkin and Black Bean Taquitos
Five years ago: Roasted Pumpkin Lasagna
maple apple walnut granola
- 3/4 cup applesauce
- 1/2 cup good quality maple syrup
- 1/4 cup extra virgin olive oil
- 5 cups rolled oats
- 1 cup walnut pieces
- 1 tsp coarse sea salt
- 1 tsp ground cinnamon
- Preheat your oven to 300°F / 150°C. Line two baking sheets with parchment paper.
- In a large bowl, whisk the applesauce, maple syrup, and olive oil together.
- Add the oats, walnut pieces, salt, and cinnamon. Mix well.
- Divide the mixture amongst the two prepared baking sheets, and spread into an even layer.
- Place the baking sheets into the upper and lower thirds of your oven, and bake for 15 minutes. Remove from the oven, stir the granola, and rotate the pans.
- Bake for another 15 minutes. Watch it carefully this time - I find the pan on the bottom has a tendency to burn. The granola should be golden, but not dark brown.
- Stir and rotate the pans again, and then turn off the oven and let the granola cool for15 minutes with the oven door slightly ajar.
- Remove from the oven and let cool completely before spooning the granola into glass jars.
Granola will last about a month in your cupboard in an airtight jar. Store in the freezer for a longer shelf life.
Other granola recipes you might like: