Apple Pie Granola

This healthy Apple Pie Granola is easy to make, and full of BIG clusters and the BEST warming fall spices! It’s vegan, gluten-free, and sweetened with maple syrup. Enjoy it for breakfast, as a snack, or on vanilla ice cream for a delicious dessert!

this recipe

Hello fall! 🍁

There are few things in life that I love as much as homemade granola. Call me boring, but this Tropical Coconut Pecan Granola is my breakfast six out of seven days a week when it’s not fall!

But when it is fall, I’ve either got a batch of Pumpkin Spice Granola, or this equally as delicious, cozy, and clustery Apple Pie Granola in my cupboard!

This warm-spiced granola is super easy to make, great for meal prep, and tastes SO much better than any store-bought granola in the supermarkets. Plus, it’s much cheaper to make than buy it too!

Also, can we take a minute to talk about the wonderful smells? The spices and vanilla in the granola will make your kitchen and home smell AMAZING as it bakes. 🤤 It’s guaranteed to get you feeling all the cozy fall feels, and I bet you’ll find it tough to not immediately start munching on those enticing big clusters!

Why This Recipe Works

• Easy to make. All you need is 10 minutes of prep time and then the oven does most of the work!
• COZY FALL FLAVORS! It’s full of the BEST fall flavors! We have wonderful warming cinnamon notes and apple pie spice, crispy pumpkin and sunflower seeds, and crunchy toasty pecans!
• Big clusters. Baking without stirring allows everything to set and firm up, and this in turn yields BIG crunchy granola clusters.
• Healthy and nutritious. It’s naturally sweetened with maple syrup, gluten-free, and vegan. It’s also full of healthy fats, fiber, and protein.
• Versatile. You can enjoy it for breakfast with Greek yogurt or milk, as a snack, or dessert if you sprinkle some over vanilla ice cream!
• Make how much you want! You can easily adjust the quantity to your needs, and halve or double the recipe as required.

Ingredients

• Oats: Be sure to use old fashioned rolled oats and not the quick cooking kind. If you’d like the granola to be gluten-free, use gluten-free oats.
• Nuts: I used raw and unsalted pecans, but you can use any other type of nuts you like. Some other tasty options would be walnuts or almonds.
• Seeds: I went with a combo of raw and unsalted sunflower seeds and pumpkin seeds (pepitas). But you can also add some flax seeds if desired.
• Desiccated Coconut: This is completely optional, but I love some coconut flavors in my morning bowl of granola! The little coconut crumbs stick to the oat clusters and gives each bite a toasty coconutty flavor. 😋
• Apple Pie Spice: Use either store-bought like I did, or a homemade mix. The Apple Creek Farms brand apple pie spice I used is made with cinnamon, nutmeg, mace, and cloves. If you can’t get a store-bought apple pie spice blend, you can have a go at making your own with Jamie’s homemade apple pie spice recipe on My Baking Addiction.
• Extra warming spices: I added some extra ground cinnamon to amplify the warming cinnamon notes, and also a pinch of ground cardamom.
• Fine Sea Salt: Use half the amount if using iodized table salt.
• Extra Light Tasting Olive Oil: Or use melted coconut oil, or any other neutral flavored oil (i.e. avocado, grapeseed, or vegetable oil).
• Pure Maple Syrup: To naturally sweeten the granola. Another option would be to use honey.
• Vanilla Extract: Because most baked sweet things taste a little extra special with a splash of vanilla.
• Unsweetened Coconut Flakes: Totally optional again, but I love the texture of large toasted coconut flakes in this granola! You could use unsweetened (or sweetened if you prefer) shredded coconut instead if you like.
• Dried Apple: I used dried apple rings with no added sugar and chopped them up to stir through at the end. But you’re welcome to use dried apple chips of freeze-dried apple if you like.
• Sweetened Dried Cranberries (optional): For more sweetness and to stick with the fall theme! Feel free to leave it out or use unsweetened dried cranberries if you’d like this granola to be 100% naturally sweetened. Or use more if you love sweetened dried cranberries!

Full ingredient amounts are in the recipe card below.

How to Make Apple Pie Granola

First, preheat your oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with parchment paper.

1. Combine everything. Combine everything except the coconut flakes, dried apple, and dried cranberries in a large mixing bowl. Mix well until everything is lightly coated and combined well.

2. Spread. Pour the granola mixture onto the prepared baking tray. Use a large flat backed spatula or silicone spatula to spread and press down into an even layer.

3. Bake. For 12 minutes. Then rotate the pan so that the back is facing the front and bake for another 12 minutes. Remove the pan from the oven and sprinkle the unsweetened coconut flakes on top. Bake for a further 3-4 minutes, until the granola is crisp and golden brown and the coconut flakes are lightly toasted.

4. Cool. Transfer the baking tray to a cooling rack and allow to cool completely. The granola may seem soft and wet at first once out of the oven, but it will crisp up as it cools.

5. Break into clusters and add dried fruit. Once completely cool, break into clusters of your desired size and stir in the dried apple and dried cranberries.

That’s it! Your apple pie granola is now ready to be served! You can enjoy it immediately with Greek yogurt or milk, munch on it as a snack, or sprinkle over scoops of vanilla ice cream for a delicious dessert! 😋

Or transfer to a sealed airtight container in a cool dry area and consume within 3 weeks.

Full detailed instructions are in the recipe card below.

Cook’s Tips

• Allow the granola to completely cool before breaking up into clusters. If it’s still warm, it won’t crisp up enough to break into firm clusters and you’ll get a fine and crumbly granola instead. (It’ll taste delicious either way, but be patient and let it cool fully if you want big crunchy clusters!)
• Use a half sheet pan. Anything smaller will result in overcrowding the pan, and prevent the granola from absorbing the liquid fully and crisping up.
• Add the oil before adding the maple syrup to the large mixing bowl. Use the same measuring cup to add both. The oil will stop the maple syrup from sticking to the cup and will let it flow out easily.

FAQs

More Favorite Granola Recipes

• Pumpkin Spice Granola
• Tropical Coconut Pecan Granola

More Breakfast & Brunch Recipes

• Spanish Omelette (Tortilla Española)
• Stuffed Bagel Bombs (Made with Greek Yogurt Dough!)
• Cranberry Pecan Biscotti
• Pumpkin Pecan Bread
• Apricot Almond Oat Slice (Oat Bars)
• Or browse the entire Breakfast & Brunch recipe collection.

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Apple Pie Granola

This healthy Apple Pie Granola is easy to make, and full of BIG clusters and the BEST warming fall spices! It’s vegan, gluten-free, and sweetened with maple syrup. Enjoy it for breakfast, as a snack, or on vanilla ice cream for a delicious dessert!

• Author: Lavina
• Prep Time: 5
• Cook Time: 27
• Total Time: 32 minutes
• Yield: 16 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Scale 1x2x3x

Ingredients

• 4 cups Old Fashioned Rolled Oats (use gluten-free oats if needed)
• 1 cup raw Unsalted Pecans (or other nuts of your choice) – coarsely chopped
• ¼ cup raw Unsalted Sunflower Seeds
• ¼ cup raw Unsalted Pumpkin Seeds
• ¼ cup Desiccated Coconut (optional)
• 1.5 TSP Apple Pie Spice (store-bought or homemade)
• ½ TSP ground Cinnamon
• ¼ TSP ground Cardamom
• ½ TSP Fine Sea Salt (use less if using table salt)
• ½ cup Extra Light Tasting Olive Oil (or melted coconut oil)
• ½ cup Pure Maple Syrup
• 1 TSP Vanilla Extract
• ½ cup Unsweetened Coconut Flakes (optional – or unsweetened shredded coconut)
• 1 cup Dried Apple Rings, without added sugar – chopped (or use dried apple chips of freeze-dried apple)
• ½ cup Sweetened Dried Cranberries (optional)

Instructions

1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with parchment paper (nonstick cooking paper).
2. Combine and mix: Combine the oats, pecans, sunflower seeds, pumpkin seeds, desiccated coconut (if using), apple pie spice, ground cinnamon, ground cardamom, fine sea salt, extra light tasting olive oil, maple syrup, and vanilla extract in a large mixing bowl. Mix well until everything is evenly combined.
3. Spread: Pour the granola mixture onto the prepared baking tray. Use a large flat backed spatula or silicone spatula to spread and press down into an even layer.
4. Bake: Place the tray in the oven and bake for 12 minutes. Then rotate the pan so that the back is facing the front (for more even baking) and bake for another 12 minutes. Remove the pan from the oven and sprinkle the unsweetened coconut flakes (if using) on top. Return the pan to the oven and bake for a further 3-4 minutes, until the granola is crisp and golden brown and the coconut flakes are lightly toasted.
5. Cool: Transfer the baking tray to a wire cooling rack and allow to cool completely (at least 40 minutes). The granola may seem soft and wet at first once out of the oven, but it will crisp up as it cools.
6. Break into clusters and add dried fruit: Once the granola is completely cool, break into clusters of your desired size and stir in the dried apple and sweetened dried cranberries.
7. Serve or store: Serve immediately with Greek yogurt or milk, enjoy on its own as a snack, or sprinkle over vanilla ice cream for a delicious dessert. Or transfer to a sealed airtight container in a cool dry area and consume within 3 weeks.

Notes

1. Naturally sweetened: If using dried apple rings with no sugar added and maple syrup as the sweetener, this granola is free of added sugars. Use unsweetened dried cranberries if you’d like to include them, but would still like this granola to be 100% naturally sweetened.
2. Apple pie spice: If you can’t get a store-bought apple pie spice blend, you can have a go at making your own with Jamie’s homemade apple pie spice recipe on My Baking Addiction.
3. How long will it keep? If stored properly in a sealed airtight container and in a cool dry area, the granola will keep for three weeks.
4. To freeze: Once the granola has completely cooled and you’ve broken it up into clusters, transfer to freezer friendly bags (I recommend freezing in individually portioned freezer bags) and freeze for up to 3 months. Thaw at room temperature for about 10 minutes before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 277
• Sugar: 13g
• Sodium: 56.2mg
• Fat: 15.6g
• Saturated Fat: 3.8g
• Unsaturated Fat: 11.2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4.1g
• Protein: 4.4g
• Cholesterol: 0mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

All images and text ©That Spicy Chick.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.