Applesauce Granola is my version of Nigella Lawson’s Andy’s Fairfield Granola. I found Nigella’s recipe while trying to find a granola similar to the granola at Whole Foods. As usual, I didn’t have all the nuts and seeds (especially sesame seeds) needed for Andy’s Fairfield, so I made some adjustments and scaled down the recipe quite a bit. I can’t exactly call it Andy’s Fairfield Granola anymore with all the changes, so Applesauce Granola it is!
This granola has less oil than some so it’s a tiny bit crunchier. The big difference, at least in my opinion, is the amount of spice. I typically don’t love cinnamon and ginger in granola, but my husband does. And every so often I do like a granola with more spice than my usual Extra Chunky Granola and Clumpy Granola recipes. It’s one of those “have to be in the mood for it” type recipes.
Applesauce & Agave Granola
- 6 tablespoons applesauce unsweetened
- 6 tablespoons brown sugar
- 1 tablespoon coconut oil
- 2 tablespoons plus 2 teaspoons agave syrup or corn syrup or rice syrup
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 1/4 cups old fashioned oats
- 1 cup nuts almonds, pecans or anything you like
- 1/3 cup sunflower seeds
- 2 tablespoons sesame seeds
- 1/4 teaspoon salt plus more if needed
- Preheat oven to 300 degrees F. Line a large rimmed baking sheet with nonstick foil or parchment paper.
- In a large bowl, mix together applesauce, brown sugar, coconut oil, syrup, honey, cinnamon and ginger.
- Add the oats, nuts, sunflower seeds and sesame seeds.
- Sprinkle the salt over the mixture, then toss everything together until oats and nuts are thoroughly coated.
- Spread the mixture on the prepared baking sheet and bake for about 40 minutes, stirring every 10-15 minutes, until the granola is a golden brown (be careful because it starts to brown quickly during the last 10 minutes). Remove from oven and let cool completely. It should crisp as it cools.