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Apple Mulling Granola spilling from a cookie jar lid askew on the jar with an apple mug with a tea bag coming from it to the right and a wooden board with dehydrated apple pieces and cinnamon sticks to the front
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Apple Mulling Granola

THM E, healthy carb/low fat, and refined sugar free, this delicious granola is easy to make and tastes like Fall feels.
Prep Time10 minutes
Cook Time1 hour
Dehydration Time (Optional)2 days
Total Time2 days 1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: granola
Author: Nicole

Equipment

  • Dehydrator (optional)
  • Apple Wedger (optional)
  • Coffee/spice grinder (optional)

Ingredients

  • 3 c old fashioned oats
  • 3/4 c unflavored whey protein powder
  • 1 tsp salt
  • 1/3 c Truvia sweetener
  • 1/4 c sugar-free mulling spices finely ground
  • 1/4 c almond milk unsweetened, original
  • 1/4 c egg whites carton kind
  • 1/3 c walnut pieces
  • 1/2 c dehydrated apple pieces Pink Lady, Cosmic Crisp, or Honey Crisp work well
  • coconut oil spray

Instructions

For the Apples

  • If making your own dehydrated apples (see note), set your dehydrator for the fruit setting.
  • Wash your apples (I didn't peel them), and using a wedger (this could also be done with a knife) core and slice them. Slice each apple wedge into small, thin pieces, about 1/4" thick.
  • Spread out apple slices on the dehydrator trays, and let dry for about two days or until they are kind of a fruit-leather texture. Set aside.

For the Granola

  • Preheat oven to 300°F.
  • Cover a large rimmed cookie sheet with heavy duty foil and spray well with coconut oil spray. Set aside.
  • In a coffee grinder, grind about 1/4 c of mulling spices if whole into a fine powder. (See note for other options.)
  • In a medium to large bowl, combine the dry ingredients, oats through the mulling spices (it's a skimpy 1/4 c). Stir well.
  • Mix in the almond milk and egg whites. Mixture will seem very dry, but keep stirring and the dampness will cover the oats. This is not a wet mix.
  • Add the walnut pieces and stir again.
  • Spread across the foil-lined cookie sheet, and bake for 50 min, stirring halfway through.
  • After 50 min, stir in the dehydrated apple pieces, and bake for ten more minutes.
  • Remove from oven and enjoy! (I like mine topped with additional original unsweetened almond milk, but it's good by itself, too!)

Notes

  • If you do not have a dehydrator, you could purchase dehydrated or freeze dried apples to use instead, just make sure there is no sugar added.
  • Mulling spices can be difficult to find without sugar added. You could make your own mulling spice blend with ground cinnamon, orange zest, anise seed, allspice, cardamom and cloves (grind the blend with a coffee grinder if not already a fine powder) OR you could purchase them (read the ingredient label carefully, especially if already in powdered form). 
  • This recipe can be kept at room temperature for about two weeks, but if you want it kept longer I would refrigerate it due to the homemade dehydrated apples (granola at my house never lasts this long).