Slow roasted apple and rosehip granola

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

To me there is no better breakfast than a crunchy granola. Especially in summer, served with cold yoghurt and berries.

Making your own is both fun, simple and gives you the power to decide exactly what’s in it. And once it is made and sits in a jar on your kitchen counter it becomes your best breakfast friend (ok, sometimes lunch and evening snack too) for the next week or so.

I’ve made granolas in numerous different ways, switching ingredients according to season and mood. But lately I’ve felt that there were things that could be perfected and made better. For example I’ve accidentally burned my granola a few times, and I also wanted to try and get more crunch than I usually get.

So I thought to myself, perhaps slow roasting would be the difference I was looking for?

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

And do you know what? Slow roasting will without any doubt be the one and only way to make granola in this house from now on. Perfect crunch and no burning even without stirring. It does take a few hours, but since the temperature is so low you can easily leave the house for an hour or so and the granola won’t burn.

I was also looking for a different way of sweetening my granola. I always use some kind of natural sweetener, and while both honey and maple syrup are great I was a bit tired of always using the same things. I have also used a combo of apple syrup/honey previously, but this time I thought I’d try with apple syrup only. And it turned out great! Better than I could have dreamed of actually.

Another ‘secret’ and anonymous little ingredient that really makes this special is rosehip powder. I had a bag sitting in my pantry that never seemed to be used enough, so I thought I’d use it to add flavor (and vitamin C) here.

In fact apple syrup and rose hip powder are the big stars of this granola. So do try to get hold of them, or make your own when apples and rosehips are in season in about a month (in Scandinavia).

Blueberries and blue whortleberries :: Sonja Dahlgren/Dagmar's KitchenSlow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

We also picked the first billberries last week (happy dance!), so naturally we have everything with billberries at the moment. However this granola is actually so great you can enjoy it totally on its own with some yoghurt. Or for variation – add seasonal berries or compotes.

Enjoy and happy summer! Be back soon.

Printable recipe

Slow roasted apple and rosehip granola

2 cups thick cut rolled oats
2 cups instant rolled oats
4 tbsp rosehip powder
3/4 cup sunflower seeds
3/4 cup flaxseeds

6 tbsp rapeseed oil
6 tbsp apple syrup
3/4 tsp sea salt

2 handfuls (150 g) of hazelnuts
1 handful of dried apples

1) Preheat the oven to 85° C (185° F) and line a baking tray with parchment paper.
2) Mix all dry ingredients in a large bowl. In another bowl whisk together oil, apple syrup and sea salt.
3) Combine the dry and wet ingredients and mix well with your hands or a wooden spoon to coat everything.
4) Spread the granola mixture evenly over the baking tray. Pop into the oven and roast for about 4 hours. On this low temperature you don’t even have to stir during roasting – and you will get perfectly roasted and clustered granola.
5) Add hazelnuts and dried apples and roast for 1 more hour. This ensures that the hazelnuts won’t get too dry and when adding dried fruit towards the end you’ll get that slightly chewy and caramelized fruit texture.
6) Switch off the heat and leave the baking tray in the oven to dry completely while the oven cools.
7) When completely cool, store in an airtight jar for up to a month.

TIP! I used a combo of instant and thick cut rolled oats here for more crunch, but you could also use instant oats only (or any other flakes that you have at hand). I tried to make this as ‘Swedish’ (or Nordic if you prefer) as possible so I used rapeseed oil which is commonly used here, but you can use e.g. extra virgin coconut oil if you prefer.

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

show hide 20 comments

Sini | my blue&white kitchen - July 16, 2014 - 9:52 am

You probably know how much I love homemade granola (there’s really no reason to buy it), and yours looks absolutely supreme. I’m especially fascinated by your idea of slow roasting it; definitely trying it next time. And the addition of rosehip powder is lovely as well. I’ve wanted to add sea-buckthorn powder for quite some while already (please don’t ask me why I still haven’t), and I actually think I have some rosehip powder sitting in my cupboard as well. Can’t wait to make a batch of this!

Have a wonderful vacation, dear Sonja!

Kimberly - July 16, 2014 - 11:24 pm

I am currently going through a real ‘eat local’ phase (I think this phase is actually here to stay, truth be told!). So for example maple syrup, yummy as it is, needs to travel pretty far to make it to my doorstep in London, and hence I love the idea of finding local substitutions that will work just as well. I have never used apple syrup before, so am keen to try it. I usually just use honey, but love the idea of trying something else that’s yummy AND local.
Thanks for the inspiration :)

Irene @ {a swoonful of sugar} - July 17, 2014 - 8:00 am

Ahhh slow roasting. That is such a great idea, as I have had too many experiences with patches of burnt granola. I will try this method next time, yours sound amazing with the apple/rosehip combo. Yumm

Sonja {Dagmar's Kitchen} - July 17, 2014 - 2:30 pm

Sini – Thank you! I totally agree, homemade granolas are the best! Sea-buckthorn powder sounds exciting – do try it next time and let me know how the slow roasting went! xoxo

Sonja {Dagmar's Kitchen} - July 17, 2014 - 2:33 pm

Kimberly – I am just like you! There are so many things that we really don’t have to import, and where it works perfectly to use a similar ingredient instead. I’ve bought my apple syrup readymade, but will definitely try to make my own this autumn. It is truly delish in a granola. Thanks for commenting!

Sonja {Dagmar's Kitchen} - July 17, 2014 - 2:34 pm

Irene – Thank you! And I think you will love slow roasted granola once you’ve tried. No burning in sight anymore;-)

Hope @ NannySheCanDo - July 19, 2014 - 2:40 pm

Yum, this looks delicious. And the recipe seems super easy. Definitely up for making it more crunchy! Any tips on how to make granola that sticks together a bit more, like in little clusters?

Sonja {Dagmar's Kitchen} - July 20, 2014 - 7:19 pm

Hope – Thank you! It is super easy, and it actually sticks together in clusters a lot better than the granolas I’ve made before. Especially if you skip the stirring. And it won’t burn even if you don’t stir.

Thalia @ butter and brioche - July 25, 2014 - 10:54 pm

i’m definitely guilty of repinning images of this delicious granola too many times, its seriously good looking. i am so craving a bowl right now. love it!

Mary - July 29, 2014 - 11:27 am

That seems delicious! I want to try very quickly. I think it’s perfect for my breakfast. And it is always better to do it itself, it’s healthier because you know exactly what you put into it.

Our Food Stories - August 12, 2014 - 3:19 pm

the perfect breakfast indeed! looks so good dear <3

Josefine {The Smoothie Lover} - August 19, 2014 - 9:04 pm

Hi Dagmar
Granola is my absolute favorite breakfast too. I make a new batch in the weekend to enjoy the following week. I really like experimenting and trying new flavours. This granola sounds perfect. I’ll definitely try apple syrup and rose hip powder next time :) Thanks for the lovely recipe!

Josefine {The Smoothie Lover} - August 19, 2014 - 9:09 pm

Haha, did I just call you Dagmar? I’m so sorry :) I just read your About page, because I really like your blog and I was interested in getting to know a bit more about it. I’m so sorry!

Thea @ Baking Magique - August 20, 2014 - 11:04 am

Så fint inlägg. Älskar blåbär men hann tyvärr inte plocka några själv under sommaren… Får ha blåbärsfest nästa år istället!

Thea @ Baking Magique - August 20, 2014 - 11:05 am

Jag älskar blåbär men hann tyvärr inte plocka några i år. Får ha blåbärsfest DELUXE nästa år istället!

Tine - August 20, 2014 - 1:31 pm

That recipe sounds so delicious :) Love your photos!

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