Granola apple stacks
1 large apple
⅓ cup unsweetened nut, seed, soy or peanut butter
½ cup granola
Core the apple with an apple corer or melon baller.
Lay the apple on its side and cut crosswise into ¼-inch slices, about 9 slices.
Arrange the apple slices on a plate or work surface.
Spread the nut butter evenly on the apple slices.
Sprinkle the granola on top.
Press the granola down lightly so it sticks to the nut butter.
Serve immediately. Makes about 9 apple stacks, about 3 servings
Source: Rise and Shine: Better Breakfasts for Busy Mornings by Katie Sullivan Morford, Photographs © 2016 by Erin Scott, reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Boulder, Colo. See roostbooks.com.
You can find four flavors of local granola, Crapola — including the original recipe made with dried cranberries and dried apples, plus five organic grains, nuts and seeds — at Crapola’s new storefront bakery in Ely, many metro-area stores such as Lunds & Byerlys and at crapola.us.