This month, we’re savoring the last days of summer and gearing up for fall (can you believe it?) with a collection of delicious apple recipes. First up, Elisabeth from Food Mouth shares her recipe for maple apple granola, perfect for breakfasts, after-school snacks or sprinkled over ice cream. Here’s how to make it…

Maple Apple Granola
by Elisabeth of Food Mouth

I could eat granola every day. There’s something about the crunchy, sweet treat that always hits the spot, and this maple apple granola is no exception. The apple chunks crunch up nicely, but still retain that wonderful chewiness and sweetness that you want your dried fruit to have—plus they’re way more fun than your standard raisin or dried cranberry options. And the maple syrup coats everything so deliciously; it’s the perfect thing to snack on.

Oh, and did I mention the best part? It all comes together in the baking sheet you’ll use to cook the granola. No extra bowls needed! Oh yes, come on fall. We’re ready for you!

Recipe: Maple Apple Granola

What you’ll need:

3 jazz apples, cored and chopped
2 cups rolled oats
1 cup raw almonds, chopped
1/4 cup flaxseed meal
1 tsp cinnamon
1/3 cup unsalted butter, room temperature
1/2 cup Grade A maple syrup
1 tbsp vanilla extract

Preheat oven to 325F. Place chopped apples, oats, almonds, flaxseed meal and cinnamon in a large baking sheet and mix together. Cut in the butter with your hands, until only small pieces remain.

Pour maple syrup and vanilla into the baking sheet, and use your hands to thoroughly mix together all the ingredients.

Place in the oven and bake for 30 minutes, then toss with a spatula to break up large clumps. Place back in the oven and bake for 20 more minutes, until granola is mostly dry.

Toss the granola once more with the spatula and let it cool completely on the baking sheet before storing or serving.

Thank you so much, Elisabeth!

P.S. More recipes, including chocolate chip cookies and blueberry baked oatmeal.

(Photos and recipe courtesy of Food Mouth. Thanks to Caroline Donofrio for helping with this series)