Maple Walnut Granola with Yogurt and Cinnamon Apples

Maple Walnut Granola with Yogurt and Cinnamon Apples

A nourishing breakfast, Maple Walnut Granola with Yogurt and Cinnamon Apples greets the day with a tasty mélange of textures.

Maple Walnut Granola with Yogurt and Cinnamon Apples
 
Maple Walnut Granola with Yogurt and Cinnamon Apples Makes approximately 2½ quarts
Ingredients
  • 3 cups old-fashioned oats
  • 2 cups walnut halves
  • 1½ cups sunflower seeds
  • ½ cup olive oil
  • ¼ cup firmly packed brown sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 (8-ounce) package unsweetened dried cranberries
  • 1 (8-ounce) package raisins
  • 1 (32-ounce) container vanilla Greek yogurt
  • Cinnamon Apples (recipe follows)
  • Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
  • In a large bowl, combine oats, walnut halves, and sunflower seeds.
  • In a small bowl, combine olive oil, brown sugar, maple syrup, cinnamon, and nutmeg. Add to oat mixture, stirring to combine. Spread mixture in an even layer on prepared pan.
  • Bake until browned and crisp, about 45 minutes, stirring mixture every 15 minutes.
  • Let cool on pan completely.
  • Spoon mixture into a large bowl, and stir in cranberries and raisins. Serve granola over Greek yogurt with Cinnamon Apples. Store granola in airtight containers for up to 1 month.
Cinnamon Apples
 
Makes approximately 8 servings
Ingredients
  • ½ cup butter
  • 6 Granny Smith apples, peeled, cored and thinly sliced
  • ½ cup granulated sugar
  • ¼ cup firmly packed brown sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
Instructions
  1. In a large skillet, melt butter over medium heat. Add apple slices, granulated sugar, brown sugar, lemon juice, and cinnamon. Cook, stirring occasionally, until apples are tender and caramelized, about 15 minutes. Serve immediately, or cover and refrigerate for up to 3 days.
For more harvest-perfect recipes, see “Orchard Abundance” on page 109 of the September 2018 issue, available for purchase on newsstands and online.

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