Cinnamon Crunch Granola
Prep: 15 minutes Cook: 25 minutes
By Emma Roche
When cooking the granola, it's important to make sure that the oats around the edges of the tray don't burn. Keep an eye on it as it cooks, and remove the tray twice during baking to mix the oats if necessary. If you have a small oven, or are using small baking trays, toast the muesli in 2 batches instead of one, to ensure that it cooks evenly.
- 5 cups old-fashioned oats
- 3 tbsp flax seeds (whole or ground)
- 1/2 cup sunflower seeds
- 1 tsp ground cinnamon
- 1/2 cup unsweetened applesauce
- 5 tbsp brown sugar (can sub 4 tbsp. maple syrup)
- 1/3 cup raisins
Preheat the oven to 170C / 340F. Line one extra large, or 2 small, baking trays with baking paper.
In a large mixing bowl, combine the oats, flax seeds, sunflower seeds, and cinnamon. Stir to combine. In a separate bowl, stir together the applesauce and sugar (or syrup), then pour this over the oat mixture. Mix well to ensure that the oats are evenly coated with the applesauce.
Spread mixture out over the baking tray(s) in an even layer. Bake for 15 minutes, then remove tray from the oven, and toss the mixture with a spatula to redistribute the ingredients. Return to the oven and bake for a further 10 minutes.
Remove granola from the oven, and stir through the raisins. Set aside to cool for 1hour. (Don't worry if the oats still seem a little wet when you take them out of the oven- they will crisp up as they cool down!) Once cooled, transfer granola to a large container or glass jar, and store in the refrigerator.