How To make Apple Granola
4 cups rolled oats
1/2 cup flaxseed meal
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/4 cup light brown sugar
1/4 cup coconut oil
1/4 cup apple sauce
1/2 cup honey
2 1/2 teaspoons apple pie spice
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup dried apples, chopped
1 cup dried cranberries
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, combine oats, flaxseed meal, almonds, pecans, and walnuts.
In a medium saucepan over medium heat, stir together the brown sugar, coconut oil, apple sauce, honey, apple pie spice, salt, and vanilla. Bring mixture to a boil.
Combine both mixtures and stir to coat. Evenly spread mixture onto prepared baking sheet.
Bake in preheated oven for 40-45 minutes, stirring once halfway through the baking time. Cool completely.
Stir in cranberries and dried apples. Store in an airtight container.
1 box vanilla cake mix
1 tablespoon apple pie spice
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 20-ounce can apple pie filling, coarsely chopped
1 cup caramel sauce, room temperature or slightly warmed
1 8-ounce container frozen whipped topping, thawed
2/3 cup toffee bits
Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
Use a rubber spatula to fold in the apple pie filing.
Pour batter into prepared pan.
Bake in preheated oven for 28-33 minutes.
Remove cake to a wire rack and cool for 10 minutes.
Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.