Maple crunch granola with dried apple

Maple Crunch Granola with Dried Apple

Makes about 6 cups

Ingredients

• 3 cups rolled oats

• 1 cup dried apple, chopped (add after baking)

• 1/2 cup chopped nuts or seeds (e.g. sunflower seeds, almonds)

• 1/4 cup shredded coconut (optional)

• 2 tbsp ground cinnamon

• 1/4 tsp salt

• 1/3 cup coconut oil

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/4 cup honey

Instructions

1. Preheat your oven to 160°C (fan-forced). Line a large baking tray with baking paper.

2. In a large bowl, combine the oats, nuts/seeds, shredded coconut (if using), cinnamon, and salt.

3. In a small saucepan over low heat, gently warm the coconut oil, maple syrup, and vanilla until melted and combined.

4. Pour the warm liquid over the dry ingredients and stir well to coat everything evenly.

5. Spread the mixture out on the prepared tray and gently press it down with the back of a spoon for chunkier granola.

6. Bake for 25–30 minutes, stirring halfway through for looser granola, or leave undisturbed if you prefer clusters.

7. Remove from the oven and immediately stir in the chopped dried apple while the granola is still hot. This helps the apple pieces lightly crisp without overcooking or going tough in the oven.

8. Let the granola cool completely on the tray — it will continue to crisp up as it cools.

9. Store in an airtight container or jar in a cool dry place, for 3-4 weeks.