Fall is the perfect time to bake your own granola. Not only is it cheaper than store-bought, but it’s your chance to get creative with endless ingredients and flavors. Homemade granola is also more health conscious as you can adjust the sweetness, sodium and/or fat to your personal liking. But I have to say that my favorite part about making my own granola in-house is the mouth-watering aroma that fills up the whole kitchen (or entire apartment if you live in a shoebox like me). No candle necessary 😉
Homemade Cinnamon Granola
- 3 1/2 cup old-fashioned rolled oats
- 1 cup sunflower seeds (shelled)
- 1/4 cup brown sugar
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsweetened applesauce
- 1 1/2 tablespoons honey
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
Preheat oven to 300 degrees
In a large bowl, mix together the oats, sunflower seeds, brown sugar, cinnamon, and salt.
In a small saucepan, warm the applesauce with honey, canola oil, and vanilla extract. (If you’re microwave-less like myself, use an oven safe small bowl or baking dish and heat in the oven/toaster oven).
Pour the wet ingredients over the dry oat mixture and stir until well combined. Evenly spread the mixture on a large baking sheet.
Bake granola for 45 minutes, stirring every 10-15 minutes until it reaches a golden brown color. Remove from oven and let the granola cool completely – or not…definitely worth sneaking a few bites while still warm – DO IT. Store granola in an air-tight container, it will keep up to one month.