Buddha Bloggers with Love & Coconuts – Michelle’s Homemade Apple Cinnamon Granola

Buddha Bloggers with Love & Coconuts – Michelle’s Homemade Apple Cinnamon Granola

Ingredients
  • 2 cups rolled oats
  • 1/2 cup raw nuts, chopped (I used almonds and walnuts)
  • 1/2 cup raw seeds (I used pumpkin seeds)
  • 1/3 cup unsweetened dried fruit, chopped
  • 1/3 cup mix-ins (I used Buddha Brands Cheeky Chocolate Coconut Chips)
  • 1/2 cup applesauce
  • 2 tbsp coconut oil, melted
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp sea salt
Instructions
  1. Preheat oven to 300º F
  2. Combine oats, nuts and/or seeds, mix-in, sea salt and cinnamon in a mixing bowl. Stir to blend.
  3. Pour in the applesauce, coconut oil, maple syrup and vanilla. Mix well until every oat and nut/seed is lightly coated.
  4. Pour the granola onto a pan and use a large spoon to spread it in an even layer.
  5. Bake until golden, about 20 minutes, stirring halfway. The granola will further crisp up as it cools.
  6. Let the granola cool completely, undisturbed before breaking it into pieces and stirring in the dried fruit and other mix-ins.
  7. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.
  8. Enjoy!
Notes
  • Make it gluten-free: Be sure to use certified gluten-free oats.
  • Make it nut free: Use seeds instead of nuts.
  • If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.

 

To get more recipes from Michelle, check out her Instagram page @plentyfullme.

 

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