Apple Cinnamon Granola
Rolled oats, dried apple pieces, cinnamon, and maple syrup are baked low and slow to produce clusters of crisp, golden granola. The dried apples soften slightly during baking and add natural tartness that balances the warm spice. One batch takes about 40 minutes and keeps well in an airtight container for up to two weeks.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Ingredients
For Granola Base:
- 3 cups rolled oats preferably organic and gluten-free
- 1 cup dried apples chopped into small bite-sized pieces
- 1 cup raw almonds chopped or slivered
- 2 teaspoons ground cinnamon Ceylon or Saigon for deeper flavor
- ¼ teaspoon fine sea salt enhances sweetness
For Liquid Binder:
- ⅓ cup coconut oil melted, unrefined adds a hint of coconut aroma
- ½ cup maple syrup pure, grade-A dark adds deep, earthy sweetness
- 1 teaspoon vanilla extract real, not imitation
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup and even baking.
- In a large mixing bowl, combine the rolled oats, dried apples, chopped almonds, ground cinnamon, and sea salt. Stir well to distribute the spices evenly.
- In a small saucepan over low heat, gently warm the coconut oil until melted. Stir in the maple syrup and vanilla extract until fully combined and aromatic.
- Pour the warm liquid mixture over the dry oat mixture. Use a spatula to fold everything together until all the oats are lightly coated and glossy.
- Spread the mixture in an even layer onto the prepared baking sheet. Press it down gently with the back of the spatula to encourage clumping.
- Bake for 35–40 minutes, stirring once halfway through. Granola is ready when golden-brown and fragrant with hints of toasted nuts and apples. Keep a close eye in the last 5 minutes to avoid burning.
- Let granola cool completely before storing—this allows it to crisp up. Once cooled, break into clusters and store in an airtight container for up to two weeks.
Notes
- For a twist, toss in a handful of raisins, pumpkin seeds, or toasted coconut flakes after baking.
- To make it nut-free, swap almonds with sunflower or pumpkin seeds.
Nutrition
Calories: 798kcalCarbohydrates: 113gProtein: 21gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.003gSodium: 119mgPotassium: 732mgFiber: 17gSugar: 27gVitamin A: 2IUVitamin C: 1mgCalcium: 164mgIron: 6mg
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