apple granola--perfect for those who cannot tolerate "sugar"
#17645 - 08/18/03 11:51 AM
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ladydaisy
Reged: 07/03/03
Posts: 11
Loc: maryland, u.s.a.
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i found this at www.cooks.com :
12 c. rolled oats
3 tbsp. oil (i use canola)
2 tsp. salt (i only use a pinch)
3 apples peeled and cut into small pieces
2-3 c. apple sauce (unsweetened)
2 tbsp. vanilla
mix ingredients together, bake at 250 degrees on cookie sheets for 2-3 hours and stir occasionally; do not oil pan or granola will stick
a couple of notes: the first time i used this recipe, i made it with "quick oats" instead of the regular, old-fashioned kind. when i mixed all the ingredients together, it turned into a mush or cookie-dough-consistency. although i was fearful i had ruined the batch, i spread the granola-dough on a cookie sheet and baked it anyway. surprisingly, it turned out pretty good, (after i broke the granola into smaller pieces.) i also added cinnamon and nuts, e.g. almonds for their soluble fiber, to the batch after baking. it helps to also stir the granola while its baking. enjoy!! 
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"Only the strongest are put through the fire..."
~Quote from the novel "Archangel" by Sharon Shinn
Edited by ladydaisy (08/18/03 11:54 AM)
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this sounds yummy! How long does it keep and where would I keep it?Fridgerator or cupboard? Sue
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i'm not sure how long it stays "fresh", but i just store it in an air-tight container and stick it in the pantry. 
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"Only the strongest are put through the fire..."
~Quote from the novel "Archangel" by Sharon Shinn
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I agree, this sounds really good. Few questions:
1) what diff did it make to use regular slow cooking oats?
2)did you use teflon cookie sheets? If not, did you really mean to write that the cookie sheets SHOULD NOT be greased?
3)why such a wide range for baking time: 2-3 hours?
4) most impo: how does this taste?
Thanks! 
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Many years of C-IBS and pain too for past 2 years-
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1) when i used slow-cooking (aka regular oats) the oats didn't stick together like mush or dough; the result looked more like store-bought granola.
2) i am not sure what type of cookie sheet i used; it didn't say on the sheet.  (i'm new to this whole cooking thing, so i have no idea what types of metals and/or sufaces are officially labeled as "non-stick".)
3) i'm not sure why, but it takes a while for the oats to brown and dry out. perhaps it's because of the low oven temperature?
4) overall, the finished product (using the quick oats or the regular) was pretty good tasting. it's def. not as sweet as store-bought oatmeal (but manufacturers also add A LOT of sugar). however, the apple pieces do add a sweet touch and the cinnamon brings out the flavor in the fruit and oats.
hope this helps somewhat! 
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"Only the strongest are put through the fire..."
~Quote from the novel "Archangel" by Sharon Shinn
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Do you eat this granola alone or with something? Is it like a cereal? Going to try and make some when it is not so hot outside. You mentioned a slowcooker? Have you made the granola in it? did it turn out mushy? Sorry for all the ?'s but it sounds so yummy!! Sue
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not a prob!! i like answering q's
anywho, i eat the granola by itself as a snack or as bike-riding food. the result with slow-cooking oats does turn out like cereal granola, now that i come to think about it. (i'll have to try it with some rice milk!) if you use the quick oats, however, i suppose you could make granola bars, if you cut the sticky mush into sections before baking.
i didn't use a slow-cooker, just slow-cooking (aka regular) rolled oats. (sorry for any confusion!) you could try using a slow-cooker, but i have no idea how the batch would turn out!
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"Only the strongest are put through the fire..."
~Quote from the novel "Archangel" by Sharon Shinn
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I'm not an experienced cook so the range of 2-3 cups is confusing to me. What amt works best? Thanks.
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Many years of C-IBS and pain too for past 2 years-
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Sounds great will give it a try!! Thanks for answering all my ?'s! Sue
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i'm not an experienced cook, either. so 2 and 1/2 cups worked well for me!
--------------------
"Only the strongest are put through the fire..."
~Quote from the novel "Archangel" by Sharon Shinn
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