The wind is cool and arid coating the foliage in a fine film of dust. Greens fade from deep and lush to hazy and dry. In the natural landscape, the only color yet to give up is yellow. Fields and fields of golden sunshine mix with our dusty gray-greens and the browns of the fading cattails. Faster than we can blink the summer has gone and the palette of fall is on us.
Then comes a stirring. A desire to bake and indulge wanting to fully experience things so readily put away just a few months ago. In queue with the visuals, our home smells of toasty oats, apples, and cinnamon. The cupboards are full of tea and the sofa is equipped with an extra throw. Okay fall, I’m ready.
Granola is one of those lovely dishes that are endlessly versatile. So if you are like me and are of the oven’s on anyway mindset you may like to check out this recipe for wild blueberry granola.
Apple Fritter Cinnamon Roll Granola
Super indulgent and way better than sugary cereal, this granola will have you reminiscing of afternoons by the fireplace with cozy blankets and coffee. It’s made special with the addition of crumb style chunks similar to what you would find on a coffee cake. Yum.
Makes about 3 quarts
Cinnamon Roll Crumbles
- 1 1/4 C Unsalted butter cut into small cubes
- 1/2 C Brown sugar
- 1/2 C Granulated sugar
- 1 1/2 C All-Purpose flour
- 1 Tbs Ground cinnamon
- 1 tsp. Vanilla extract
- 3 C Rolled oats
- 1 C Super seed and ancient grain blend*
- 8 oz Dried apples chopped into bite-sized pieces
- 4 oz Dried cranberries
- 4 oz Golden raisins
- 1/3 C Brown sugar
- 1/3 C Maple syrup
- 1/2 C Coconut oil
For the cinnamon roll crumbles
In a medium-sized bowl, mix together brown sugar, granulated sugar, flour, and cinnamon. Add the vanilla and cut in the butter. Set aside.
For the granola
Heat oven to 325.
Line 9×13 bake pan with parchment paper.
In a large heatproof bowl mix oats, seed blend, and dried fruit.
In a small saucepan mix brown sugar, maple syrup, and coconut oil over medium-low heat until the coconut oil is melted. Add vanilla. pour into oats and mix until all the ingredients are wet.
Add the cinnamon roll crumble and mix well but leave plenty of big crumble chunks.
Scrape the granola into your pan and bake for one hour. You can cool the granola on a countertop or just turn off the oven and let it cool inside. Once cool store the granola in a sealed container.
*you can find this seed blend at most Trader Joe’s. If you can’t find it omit this ingredient or mix any seeds; flax, hemp, chia, amaranth, ext. up to one cup and use as a substitute.