Apple-Rosemary Granola Recipe

Name: Apple-Rosemary Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 1 Vanilla bean; 4 cups Rolled Oats; 1 cup Rye flakes (also known as rolled rye. If you can't find rye flakes, just use all rolled oats); 2 cups Walnut pieces, raw; 1 cup Flax seeds; 1 cup Sunflower seeds, raw, shelled; 3/4 cup Light brown sugar; 1 teaspoon Cinnamon, ground; 1 teaspoon Black pepper, freshly-ground; 1 tablespoon Rosemary, dried; 2 tablespoons Kosher salt; Wet ingredients; 3/4 cup Applesauce, unsweetened; 6 tablespoons Maple syrup (preferably grade B, which is darker and more delicious); 1/4 cup Honey (If you can get your hands on buckwheat or chestnut honey, it will make your granola extra special); 1/4 cup Olive oil; 3/4 cup Dried apple slices (about 3 medium apples if you are drying your own)

Servings: persons

Dry Ingredients
1 Vanilla bean
4 cups Rolled Oats
1 cup Rye flakes (also known as rolled rye. If you can't find rye flakes, just use all rolled oats)
2 cups Walnut pieces, raw
1 cup Flax seeds
1 cup Sunflower seeds, raw, shelled
3/4 cup Light brown sugar
1 teaspoon Cinnamon, ground
1 teaspoon Black pepper, freshly-ground
1 tablespoon Rosemary, dried
2 tablespoons Kosher salt
Wet ingredients
3/4 cup Applesauce, unsweetened
6 tablespoons Maple syrup (preferably grade B, which is darker and more delicious)
1/4 cup Honey (If you can get your hands on buckwheat or chestnut honey, it will make your granola extra special)
1/4 cup Olive oil
3/4 cup Dried apple slices (about 3 medium apples if you are drying your own)

1
If you are drying your own apples: Position racks in the upper and lower thirds of the oven and preheat to 200u00b0 F. Slice the apple very thinly--using a mandolin helps for this. I don't bother to core the apple as the seeds just fall out as you slice. Place the apple slices on a parchment lined sheet pan and bake for 1 hour. Turn the apple slices over and rotate the pans. Bake for another hour. Test the slices to see if they are crisp. If so, remove them from the oven and let the apples cool completely before removing them from the pan. If not, bake the apple slices for an additional 15-20 minutes, or until completely dry and crisp. These will keep for several weeks in an airtight container.
2
To bake the granola, preheat the oven to 300u00b0 F.
3
Split the vanilla bean in half lengthwise and scrape out the seeds with a paring knife. Place the sugar in a small bowl and add the vanilla seeds. Using your fingers, rub the seeds into the sugar; this will keep the vanilla from clumping together in the granola.
4
Place the vanilla sugar in a large bowl. Add all the dry ingredients (not the dried apple slices) and stir to combine thoroughly.
5
Combine the wet ingredients in a medium bowl and whisk well to combine. Pour the wet ingredients over the dry ingredients and stir until all the dry ingredients have been coated.
6
Divide the granola between two parchment-lined sheet pans. Spread the granola out and place the pans in the oven. Bake for 45 minutes, rotating the pans and stirring the granola every 10 minutes or so. After 45 minutes the granola will be golden but not completely dry. Don't worry about that, it will crisp up as it sits. Place the sheet pans on wire cooling racks and give the granola a final stir so it doesn't dry into big clumps.
7
When the granola is completely cool, stir in the dried apple slices. Transfer it to an airtight container (I like a big mason jar) and store in a cool dry place. Tightly covered, the granola will keep for several weeks.

2326

kcal

Calories

155

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dry Ingredients, 1 Vanilla bean, 4 cups Rolled Oats, 1 cup Rye flakes (also known as rolled rye. If you can't find rye flakes, just use all rolled oats), and more.

Yes, Apple-Rosemary Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple-Rosemary Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions