Made with super filling hemp hearts, this apple pecan granola will see you through all your morning adventures. Scented with cinnamon and flavored with applesauce and maple syrup, this is a crispy-chewy granola, great over yogurt or plain, with the milk of your choice.
We usually have a jar of homemade granola sitting on our counter, ready for quick breakfasts and straight-out-of-the-jar snacking. I have my go-to, adaptable granola recipe that I make over and over, but every now and again I change it up. One of my favorite combinations is this apple pecan granola with the addition of hemp hearts, previously seen in hangry bars, making it extra satisfying. Hemp hearts are good for getting through things like wrong-color-cup tantrums, multiple school drop-offs, forgot-my-homework-can-you-bring-it, -also-my-water-bottle, and other suchlike conundrums for which there is just not enough coffee. (Not to say an extra cup would hurt.)
Making the granola
Granola, if you haven't made it before or in a while, is as simple as dumping oats, nuts, and other goodies into your largest bowl, then mixing it all up with stuff oil, sweetener, and other flavorings. Here we're using coconut oil, maple syrup, and applesauce, plus vanilla extract and cinnamon for flavor.
After everything is mixed together, pat it into an even layer on a baking sheet. While granola often gets baked at low temps, here we're going with a medium heat of 350F / 180C. About halfway through the baking time, you'll want to remove the granola from the oven for a minute, toss it, and return to toast in the oven. You don't have to worry about flipping it completely over; I usually just mix it up a bit. If you like your granola extra crispy, you can leave it in the oven for another five minutes or so, just watch carefully so it doesn't cross the line and start to burn.
You can add dried fruit to your granola, if you like, once it's cool—dried apples would be perfect here. Stored in an airtight container at room temperature, it'll last about a week.
Apple Pecan Hemp Hearts Granola (parve)
- ½ cup hemp hearts - 70 g
- 3 cups rolled oats
- 1 ½ cups pecans - roughly chopped - 150 g
- ¼ cup coconut oil - melted
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup applesauce
- 1 tsp cinnamon
- Preheat oven to 350F and line a rimmed sheet pan.
- In a large bowl, combine the rolled oats, pecans, and hemp hearts.
- In a large mixing cup, melt the coconut oil. Add the maple syrup/honey, vanilla, applesauce, and cinnamon. Whisk to combine, then pour over the dry ingredients in the bowl.
- Toss to fully coat the oats in the wet mixture. Pat into a flat layer on the prepared sheet pan.
- Bake for 35 minutes, tossing the granola about halfway through baking time.