This Apple Pie Granola is sweet, spiced with big crunchy clusters of rolled oats, nuts and seeds plus soft, chewy pillows of dried apple. A delicious breakfast inspired by a classic dessert – so easy to make too but tastes like it could be served at a café!
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Why You’ll Love This Recipe
- Balanced apple pie flavor: Warm spices and dried apple without being overly sweet.
- Cluster-style granola: Pressing the mixture before baking creates chunky clusters.
- Straightforward method: One bowl for dry ingredients, one for wet, then straight to the oven.
- Good keeping quality: Stores well at room temperature or freeze for longer storage.
- Makes a great homemade gift: I love to make a big batch of granola as an easy (but delicious and always well-received) hostess gift.
Ingredients You’ll Need
You can find the exact measurements in the recipe card at the bottom of this post, but here’s your shopping list for convenience:
- Rolled oats
- Pecans
- Pepitas
- Almond meal
- Cinnamon
- Nutmeg
- Ground ginger
- Allspice or cardamom (optional)
- Salt
- Dried apple pieces
- Maple syrup
- Coconut oil
- Almond butter
- Vanilla extract
Instructions
See how easy it is to make your own Apple Pie Granola! Or jump ahead to the recipe card for the measurements and exact timings.
Step One: Combine all dry ingredients except the dried apple in a large bowl.
Step Two: Whisk the wet ingredients in a separate bowl until smooth and fully combined.
Step Three: Pour the wet mixture over the oats and stir until evenly coated.
Step Four: Spread onto the prepared tray and press firmly to encourage clusters.
Step Five: Bake, rotating the tray partway through, until golden and dry to the touch.
Step Six: Cool completely without stirring, then add dried apple and break into clusters.
Substitutions & Variations
- Nuts: Swap pecans for walnuts or almonds.
- Seeds: Sunflower seeds work well in place of pepitas.
- Nut-free: Use sunflower seed butter and omit nuts, replacing them with extra seeds.
- Oil: Neutral oil can be used instead of coconut oil if preferred.
- Spices: Increase cinnamon or add a pinch of cloves for a stronger apple pie profile.
- Apple: Use freeze-dried apple for a lighter, crisp texture.
Storage
Store the granola in an airtight jar at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months and bring back to room temperature before using.
Expert Tips
Let the granola cool completely on the tray before breaking it up – this is key for large clusters.
FAQ
Adding it after baking prevents the apple from becoming hard or overly dry.
Yes. You can slightly reduce the maple syrup, but the granola may be less glossy and form fewer clusters.
Press the granola firmly before baking and avoid stirring while it cools.
Rolled oats are recommended for best texture. Quick oats will produce a finer, less chunky granola.
Serving Suggestions and More Granola Recipes
Serve this granola with plant-based yogurt, milk, or fruit, or sprinkle it over chia pudding for added texture. It also works well as a topping for baked fruit.
If you love a good crunchy granola for breakfast you have to try some of my other recipes like my rich Chocolate Coconut Granola. Or for something lighter, try my classic Vanilla Almond Granola or Vegan Granola with dates.
If you make this granola, let me know! Tag me on Instagram @glowdiaries___ or leave a star rating review below the recipe card.
Apple Pie Granola
Ingredients
- 3 cups rolled oats 270 g
- 1 cup pecans 100 g, roughly chopped
- ½ cup pepitas 70 g
- ½ cup almond meal (finely ground almonds) 50 g
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1/16 tsp Small pinch of allspice or cardamom 0.3 g, optional
- ½ tsp fine salt
- ¾ cup dried apple pieces 80 g, chopped small
- ⅓ cup maple syrup 80 ml
- ¼ cup melted coconut oil 60 ml
- 2–3 tbsp smooth almond butter 30–45 g
- 1 tsp vanilla extract
Instructions
- Heat oven to 150°C fan / 300°F. Line a large tray with baking paper.
- Mix oats, pecans, pepitas, almond meal, cinnamon, nutmeg, ginger, allspice/cardamom and salt in a large bowl.
- In a separate bowl, whisk together maple syrup, melted coconut oil, almond butter and vanilla until fully combined.
- Pour the wet mix over the oats and stir until everything is glossy and evenly coated.
- Spread the mixture over the tray and press down firmly so it bakes into clusters.
- Bake for 15 minutes. Rotate the tray, press again lightly to keep clusters intact, and bake 10–15 minutes more until golden at the edges and dry to the touch.
- Let the tray cool completely without stirring. Do not touch until fully cool and crisp.
- Sprinkle dried apple over the cooled granola and break into chunky clusters.
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