It is now the third batch I do of my winter granola and I have become totally addicted to it. I keep eating the crunchy chunks straight from the jar when I am at home or take it as snack on the go. Every time I bake this granola, the orange zest and gingerbread spices fill the house with a heavenly scent.
I use applesauce in this recipe just like I did for my Autumn Cranberry & Pecan Granola. Except this time I dared to skip oil entirely, and I got bigger chunks than ever! Applesauce works wonderfully in place of oil to create large clusters, which make me come back over and over again to the jar. This granola is not only extra delicious, it is also oil free and white sugar free, as I use maple syrup as a natural sweetener.
The walnuts and Chia seeds bring healthy fats while the dried figs add extra sweetness to the granola (by the way feel free to add more than the six figs I recommend in my recipe, I happened to have only that many left in my drawers). If you have nut allergy, replace nuts with your favorite seeds.
Try a ribbon-tied jar filled of granola as a gorgeous homemade gift! Just bake of it so you can treat yourself too.
- 250 g gluten free rolled oat
- 6 dried figs
- 80 g chopped walnuts
- 60 g chopped hazelnuts
- 1 tbsp Chia seeds
- 150 g applesauce
- Zest of 1 organic orange
- 5 tbsp maple syrup
- 1 tbsp gingerbread spices (ground cinnamon, ginger, clove, nutmeg)
- Preheat oven to 150 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine oats, Chia seeds, chopped figs, walnuts and hazelnuts.
- Place the applesauce, orange zest and maple syrup in a small bowl and stir to combine. Pour over the oats mixture and mix until the oats are thoroughly coated.
- Spread on the baking sheet and cook in the oven for about 25-30 minutes. Give it a stir halfway, trying not to break the chunks.
- When the granola looks toasty brown, take it out from the oven and let it cool down on the pan.
- Store in an airtight glass jar.
- 250 g flocons d'avoine sans gluten
- 6 figues sèches
- 80 g noix concassées
- 60 g noisettes concassées
- 1 càs graines de chia
- 150 g compote de pomme
- Zeste d'une orange bio
- 5 càs sirop d'érable
- 1 càs épices à pain d'épices (cannelle, gingembre, clou de girofle, noix de muscade)
- Préchauffer le four à 150 degrés. Recouvrir une plaque de cuisson avec du papier sulfurisé.
- Dans un large bol mélanger les flocons d'avoine, les figues, noix, noisettes et graines de chia.
- Dans un autre récipient combiner la compote de pomme, le zeste d'orange et le sirop d'érable. Verser sur le la préparation aux flocons d'avoine et bien mélanger.
- Répartir sur la plaque de cuisson et enfourner pour environ 25 à 30 minutes, en remuant délicatement une fois à mi-cuisson.
- Lorsque le granola est doré, sortir du four et laisser refroidir.
- Conserver dans un récipient hermétique à température ambiante.
On n’a qu’une envie…..y goûter!! Cà semble délicieux en effet et quelle bonne idée de cadeau surtout présenté dans un joli bocal de verre! A essayer sans tarder!