Edible Monterey Bay

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Apple, Raisin and Cinnamon Adaptogen Granola

Courtesy Paula Grainger


This recipe uses codonopsis and ashwaganda for a gentle adaptogenic boost, but use whichever herb powders you like best, and add a few handfuls of goji berries to up the adaptogenic ante. As well as in granola, Grainger recommends using dried herbs and adaptogen powders in teas, smoothies and soups.

3½ cups jumbo rolled oats
1 cup pecans
½ cup slivered almonds
3 tablespoons raw, shelled sunflower seeds
3 tablespoons raw, shelled pumpkin seeds
½ teaspoon sea salt flakes
3 tablespoons coconut oil
1/3 cup maple syrup
½ teaspoon ground cinnamon
2 teaspoons codonopsis powder
1 teaspoon ashwaganda powder
½ cup raisins
¼ cup dried apple rings, chopped

Preheat the oven to 340° F. Line a baking sheet with parchment paper.

Combine the oats, nuts and seeds in a large bowl. Sprinkle with salt. Set aside.

Put the coconut oil and maple syrup in a small saucepan, set over low heat and melt them together. Then stir in the cinnamon, codonopsis and ashwaganda powders.

Pour the liquid ingredients onto the dry ones and combine using a couple of wooden spoons or, if you don’t mind getting sticky, your hands.

Spread the mixture evenly over the prepared baking tray. Bake for 25–35 minutes. Stir the mixture 2 or 3 times and keep checking it, because if the granola burns, it will taste bitter. It should be light toasty brown and smell delicious when ready. Set aside to cool and crisp up.

Transfer cooled mixture to a clean bowl and stir in the raisins and chopped dried apple. Store in an airtight container for up to 1 month. Serve with milk or yogurt, or just enjoy handfuls straight from the jar. Makes 1 pound 9 ounces.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

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