Homemade Granola with Dried Apples and Craisins

What’s Up, Hungry People

Did you know that you don’t actually need a recipe to make the perfect granola? Over at Epicurious, they’ve got the ratio down pat: six parts dry to one part wet. For this recipe, I ended up drying my own apples in my dehydrator and tossing them in with oats, craisins, cashews, brown sugar, and cinnamon. Altogether, these dry ingredients made up six cups.

For the wet ingredients, I used honey and egg whites whisked together. The honey helps caramelize and coat the oats into crumbly bunches while the egg whites give the granola a shiny appeal.

Here’s What You Need

• Rolled oats: The hearty base of your granola.
• Dried apple bits: Adds a chewy, fruity texture.
• Craisins: Provides a sweet-tart flavor.
• Cashews: Adds a crunchy, nutty element.
• Brown sugar: Sweetens and enhances the caramelization.
• Cinnamon: Infuses warm, spicy notes.
• Honey: Binds and sweetens the mixture.
• Coconut oil: Helps with binding and adds a hint of coconut flavor.
• Egg whites: Adds a shiny finish and helps with binding.

Let’s Cook

First, let’s talk about drying those apples. If you’re going the homemade route, core, peel, and thinly slice your apples. Arrange them in single layers on greased dehydrator panels. Turn the dehydrator to medium heat and dry for 24 hours. The apples should be slightly browned and wrinkly when done. Store these in an airtight container at room temperature until you’re ready to use them.

Making the Granola

Start by preheating your oven to 250°F (or 300°F for a smaller batch). In a large bowl, stir together the oats, cashews, and cinnamon.

In a smaller bowl, whisk together the honey, coconut oil, and egg whites. Pour the wet mixture into the dry mixture, stirring until everything is well coated.

Spread the mixture onto a greased or parchment-lined baking sheet. It’s okay to have big clumps; you can break them up as desired. Bake for 45 minutes to an hour at 250°F (or 40-50 minutes at 300°F). Make sure to stir every 10-15 minutes to ensure even cooking.

While the oats are still hot, stir in the dried apples and craisins. Give it a taste. If it’s too plain, sprinkle on some brown sugar. Cook for another 10 minutes, then remove from the oven and let it cool completely.

Transfer the cooled granola into large baggies or mason jars. Serve with yogurt and fruit.

The honey helps caramelize and coat the oats into crumbly bunches while the egg whites help to give the granola a shiny appeal.

Extra Tips for Perfect Granola

• Low and Slow Baking: Keep the oven temperature low (250°F or 300°F) to prevent burning. Check and stir every 10-15 minutes.
• Timing for Add-ins: Add dried fruits towards the end of baking to avoid burning or over-drying them.
• Customizing Sweetness: Taste your granola while it’s still hot. If it’s not sweet enough, add a bit of brown sugar or some chocolate chips.
• Storing Your Granola: Store your granola in airtight containers to keep it fresh and crunchy.
• Serving Suggestions: Granola is perfect with plain Greek yogurt. It’s so good, you won’t even need the flavored stuff!

Once my granola was done, I gave it a quick taste. If it seems too bland, while it is still hot, toss in some brown sugar or chocolate chips. I ate mine every morning with a big bowl of plain Greek yogurt – it was so good, I didn’t even need the flavored stuff!

Granola is incredibly versatile, and you can mix in your favorite ingredients to make it just right for you. Enjoy experimenting with different nuts, dried fruits, and sweeteners. It’s a great way to start your day or a perfect snack for any time.

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