This apple pie granola makes for a fun and tasty breakfast! We use fresh apples for extra flavour, alongside spices and a dash of maple syrup for a cosy fall breakfast idea that is vegan, gluten free using certified oats and a low histamine recipe.
Granola always feels like a treat, and always goes down well with the kids in my family! If you love granola as much as we do, then you may like to see my ginger brazil nut granola, my maple coconut granola and my chia seed granola. All tasty and quite healthy too!
This healthy apple granola recipe feels quite decadent and is perfect for topping smoothie bowls or a chia pudding. After all, fruit and maple syrup is always a good combination! It uses fresh apple rather than applesauce for extra flavour and to make the recipe a little easier as they tend to always be on our shopping lists.
Why you'll love this recipe
- Comfort food breakfast. There's just 'something' about granola that feels decadent and cosy, and like a treat.
- The best crunch. One of the best aspects of granola I think. See below how to get those clusters!
- Pantry staple ingredients. Other than the apple, these are all ingredients typically to hand.
This healthy cinnamon apple granola is largely made with the fruit and pantry staples. Raid the fruit basket and the pantry for these and other ingredients:
- Oats - use rolled oats rather than very fine quick-cook oats, and certified gluten free if required, such as the Bob's Red Mill organic gluten free traditional rolled oats.
- Apple - gives a lovely hint of sweetness. I suggest using red apples for extra sweetness.
- Almonds and pumpkin seeds - full of healthy goodness and give a lovely crunch too. Use unflavoured nuts and seeds that aren't salted or pre-roasted.
- Cinnamon - for a hint of spice. See below if low histamine.
Variations to the recipe
If almonds aren't suitable for you then simply increase the amount of pumpkin seeds.
Cinnamon is optional for my low histamine readers. You may wish to add a tiny pinch more cardamom instead.
The vanilla extract is also optional for my low histamine readers. The SIGHI list rates it as a 1 with a note that it is from fermented fruits. Only use if you know you tolerate well.
Make sure to check the recipe card for the full list of ingredients and their quantities!
Step by step instructions
A very simple recipe, this apple pie granola has just four main steps and all are easy to do.
Grate the apple using the large 'grate' function (image 1).
Combine the dry ingredients of the oats, apple, spices, nuts and seeds in a large bowl (image 2). Stir to combine.
Dissolve the wet ingredients of maple syrup, coconut oil and vanilla extract in a pan on a low heat (image 3). Pour into the bowl with the dry ingredients and stir very thoroughly so the oats are all coated in the wet ingredients.
Spread onto a baking tray in an even layer and then bake for 15 minutes (image 4). Give it a stir, then bake for a further 15 minutes or until it is nice and crispy with some light browning to the oats and nuts. Check frequently for any signs of burning - it can turn fast!
Set aside to cool. It will crisp up as it does so and hopefully with some of those good granola clusters too!
Recipe tips and notes
- This granola mixture is slightly 'wetter' than others as we use fresh apple rather than dried apple rings. If you prefer more 'crispiness' then reduce to using one apple. Be sure to stir halfway through so any 'wetter' clumps in the centre of the baking tray are broken up. The granola will crisp up as it cools, so perhaps resist temptation and wait until you start to eat!
- Stir very thoroughly so all the oats are well coated in the maple syrup and coconut oil mixture.
- Spread in an even layer to ensure it cooks evenly.
- Check the granola frequently towards the end of cook time as it can turn fast, and we don't want burnt granola!
- Add more spices if you like extra spicy granola!
More breakfast ideas to enjoy
Apple pie granola
- ½ cup maple syrup
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract optional
- Preheat the oven to 170C and line a baking tray with parchment paper.
- Grate the apples on the large grate.
- Add all the dry ingredients, plus the grated apple, to a large bowl and stir to combine.
- In a small saucepan heat the wet ingredients - maple syrup, vanilla extract and coconut oil until they dissolve. Pour the wet mixture into the bowl with the dry ingredients. Stir very thoroughly so that all the oats are coated with the wet mixture.
- Spread onto the baking tray in an even layer. Bake for 15 minutes, then stir to combine. Then bake for a further 15-20 minutes. Be extra attentive after 25 minutes as the granola can easily burn.
- Leave to cool, and then either eat immediately (who can resist warm granola!) or store in an airtight container for another time. Enjoy!
- If you prefer a very 'crisp' granola then you may wish to use one apple rather than two. The apple makes the mixture a little more 'wet' in consistency, so be sure to stir halfway through to break up any 'wet' clumps. The granola will crisp up as it cools though. So resist temptation to eat immediately and wait for it to go all nice and crispy!
- This recipe is fairly low sugar compared to other granola recipes, despite the maple syrup. If you prefer it to be sweeter than increase the amount of syrup.
- Stir well so the oats and other ingredients are fully coated in the oil and maple syrup.
- Spread the granola evenly on the baking tray so it cooks evenly.
- Watch for any signs of burning towards the end of cook time, as granola can turn fast!
- almonds, which score a '1'. If you prefer to be nut-free, then swap out for more seeds.
- cinnamon scores a '0' on SIGHI, but other lists state that it may be problematic so be aware of personal sensitivities.
- ginger, which scores 1.
- vanilla extract, which scores 1, with a note that is from fermented fruit.