Apple Pie Spice Granola With Quaker® Kettle Hearty Oats

Description

Oven-baked granola made with Quaker^® Kettle Hearty Oats, unsweetened shredded coconut, apple juice concentrate, and a house-mixed apple pie spice blend. Baked low and slow until golden and crisp. Optional raisins add sweetness and a fruit component credit. Works for breakfast or snack service. Can be baked up to 5 days in advance and stored at room temperature.

Meal Contribution

• 1 oz. Eq Grain

1 serving = approximately ½ cup granola

Directions

Pre-Preparation – One day before service

1. Thaw apple juice concentrate in the refrigerator overnight. Do not thaw at room temperature. Once thawed, measure 16 oz. and hold refrigerated until needed. CCP: Store at 41 degrees F or below.
2. Pre-mix apple pie spice blend: combine ground cinnamon, ginger, nutmeg, cardamom, allspice, and kosher salt in a small bowl. Stir to combine. Cover and label. Can be mixed up to 3 days ahead and stored at room temperature.
3. Line 3 to 4 full-size sheet trays with parchment paper.
4. Preheat convection oven to 250 degrees F. Allow at least 15 minutes to fully reach temperature before loading.
5. If including raisins, measure and hold covered at room temperature. Raisins go in after baking and cooling only.

Preparation - Day of Service

1. Mix Dry: Combine Quaker® Kettle Hearty Oats, brown sugar, and shredded coconut in a large bowl or hotel pan. Toss until evenly mixed. Add apple pie spice blend and toss again until fully distributed with no dry pockets.
2. Mix Liquid: In a separate container, whisk together thawed apple juice concentrate, vegetable oil, and vanilla extract until fully blended.
3. Combine: Pour liquid mixture evenly over dry oat mixture. Toss well with gloved hands or a large spoon until every piece is coated. No dry clumps should remain.
4. Bake: Spread granola in a thin even layer on parchment-lined sheet trays, no more than 1/2 inch deep. Bake at 250 degrees F convection for 60 minutes total. Toss at the 20-minute mark and again at the 40-minute mark, spreading back into an even layer each time. At 60 minutes, check for golden color throughout. If not yet golden, return in 5-minute increments.
5. Cool: Remove trays from the oven. Do not stir. Allow granola to cool completely on the trays at room temperature, minimum 30 minutes. Granola crisps and clusters during cooling. Do not transfer or bag until fully cool.
6. Add Raisins (Optional): Once fully cooled, add dark and/or golden raisins and toss gently to distribute.
7. To serve: Portion approximately 1/2 cup per student using a #8 disher or 1/2 cup scoop. Serve at room temperature. No hot holding required.

Tips | Notes

• Do not stir during cooling. Disturbing the granola while hot breaks up clusters before they set. Leave trays untouched until fully cool.
• Thin layers bake evenly and produce a crispier result. Thick or piled layers steam in the center and produce chewy, uneven granola.
• Store cooled granola in a sealed, labeled container at room temperature up to 5 days. Do not refrigerate - moisture softens the granola.

Food Safety

• No Hot Hold Required (Granola Served at Room Temperature)
• Cold Hold: 41 degrees F or below (Thawed Apple Juice Concentrate Before Use)
• Storage: Sealed container, room temperature, up to 5 days