This granola recipe is similar to some I bought at Whole Foods n New York. Since I haven’t found it in the Austin store, I wanted to recreate it at home.
It’s not the as crispy as my usual granola, has very little oil, lots of spices, and is made with applesauce. I didn’t love it on the first bite, but after eating it over a period of days, the texture and flavor really grew on me.
It’s not exactly the same as the New York granola, but very similar. The recipe is based on Nigella Lawson’s Andy’s Fairfield Granola, but I made changes including incorporating oat bran, using agave syrup in place of rice syrup, using coconut oil and slightly different amounts of sugar and oats. For the nuts, I used Texas pecans and walnuts.
Update: I’ve made this granola many times and have changed the name because I don’t always use agave, but rather applesauce, brown sugar and whatever syrup I have around. I’ve also omitted the oat bran because I hardly ever have it.
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
- 1/2 teaspoon salt
- 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.