Imagine your kitchen filling with the warm, comforting aroma of cinnamon and toasted oats—this homemade Apple Cinnamon Granola is everything you love about fall, packed into one crunchy, slightly sweet, and irresistibly snackable bite. Perfect for breakfast, sprinkling over yogurt, or just grabbing by the handful when that sweet-crunchy craving hits!
Why You’ll Love This Recipe
This Apple Cinnamon Granola is so easy to make, and once you try homemade, you’ll never go back to store-bought! Here’s why you’re going to adore this recipe:
- Better than store-bought: No preservatives or artificial flavors—just pure, wholesome ingredients.
- Customizable: Add your favorite nuts, seeds, or mix-ins to make it your own.
- Crunchy and satisfying: The perfect balance of toasted oats, crispy apples, and warm spices.
- Perfect for meal prep: Make a big batch and enjoy it all week!
Ingredients Breakdown
Essentials
- 3 cups old-fashioned rolled oats
- 1 cup dried apple slices, chopped
- 1/2 cup chopped pecans (or walnuts)
- 1/4 cup maple syrup (or honey)
- 1/4 cup coconut oil, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Pro Tips
- For extra crunch: Add an extra handful of nuts, or toss in some pumpkin seeds.
- Want it sweeter? Stir in an extra tablespoon of maple syrup.
- Fresh apples? If using fresh apples, dry them first in the oven at a low temperature (200°F) for about an hour.
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, pecans, cinnamon, and salt.
- In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Pour the wet ingredients over the oat mixture and stir until everything is evenly coated.
- Spread the granola mixture in an even layer on the baking sheet.
- Bake for 25-30 minutes, stirring halfway through, until golden brown.
- Once out of the oven, stir in the dried apple pieces while the granola is still warm.
- Let it cool completely before storing in an airtight container.
Chef’s Tips and Tricks
- Don’t overbake: The granola will continue to crisp up as it cools.
- Want chunkier granola? Press down the mixture before baking and avoid stirring too much.
- Storage tip: Store in an airtight jar for up to two weeks, or freeze for longer freshness.
Recipe Variations and Serving Suggestions
- Add-ins: Mix in dried cranberries, raisins, or dark chocolate chips after cooling.
- Spice it up: Add a pinch of nutmeg or ground ginger for a cozy fall flavor.
- Breakfast boost: Serve over Greek yogurt with a drizzle of honey.
- Dessert-friendly: Sprinkle over vanilla ice cream for a crunchy topping!
FAQs
Can I use fresh apples instead of dried?
Fresh apples contain too much moisture, which can make the granola soggy. If you prefer fresh apples, try drying them in the oven first.
Can I make this granola nut-free?
Absolutely! Simply omit the nuts or replace them with sunflower seeds or toasted coconut flakes.
How do I make my granola extra crunchy?
For an extra crispy texture, bake the granola a little longer at a lower temperature (300°F) and stir less often.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 3 cups rolled oats
- 1 cup dried apple slices, chopped
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix oats, pecans, cinnamon, and salt in a large bowl.
- Combine coconut oil, maple syrup, and vanilla in a small bowl.
- Pour wet ingredients over oats and mix well.
- Spread mixture in an even layer on the baking sheet.
- Bake for 25-30 minutes, stirring halfway through.
- Remove from oven and stir in dried apple pieces.
- Let cool completely before storing.
Did you love this Apple Cinnamon Granola? Let me know in the comments below, and don’t forget to share your delicious creations on Instagram—tag me @thekitchensaid!
