Get ready to FALL in love with this homemade apple spice granola. Made with real apples, pecans, and sweetened with maple syrup, it’s by far one of my favorite granola flavors yet. Plus, it’s full of clusters which makes this homemade granola so indulgent.
Eeek it’s finally Fall! Apple season is amongst us and I’m so ready for it.
Add this healthy homemade granola on top of your smoothie bowl or oatmeal for a vegan and gluten-free crunch. Have it in a bowl with some almond milk, heck add it on top of vanilla ice cream – this granola is versatile!
The aromatic smells of apple spice takes over my entire house when making a big batch of this granola, reminding me of the Autumn season. Apple spice granola is wholesome, natural, refined sugar-free, and so easy to make. Not to mention it costs pennies in comparison to store bought granola.
Ingredients in apple spice granola
There’s so much goodness going on in this granola recipe, I can’t even handle it!
- Fresh apples
- Pepitas (pumpkin seeds)
- Maple syrup
- Coconut oil
How to make apple spice granola
Since this granola recipe calls for real apples, you must dehydrate the apples first.
I chopped my apples in small pieces to reduce the baking time. If you are crunched on time, you can always substitute the apples for apple chips, but I prefer using fresh apples.
Note: When done, they were slightly chewy still, so they were not entirely dehydrated, but they taste so good that way! If you would like a more shelf-stable recipe, I would recommend using apple chips or dehydrating the fresh apples for longer.
Mix all the other ingredients together and once the apples are done, simply add remaining ingredients to the baking sheet and spread evenly.
How to get perfect clusters in homemade granola
There’s a couple of tricks to getting chunky, cluster-filled granola at home.
- Don’t mix the granola when baking! This is crucial as this is the step where the clusters form. Mixing will break them up.
- Let cool completely before removing from baking sheet. Again, cooling allows the clusters to set so moving the granola will break up the large chunks.
- Bake low and slow. Lower temperates and longer baking time yield better granola!
How long does homemade granola last?
This granola will last about a week at room temperature in an airtight container.
To extend the life of this granola, I recommend using dehydrated apples or apple chips instead of fresh apples. Even when prebaking, they are not 100% dehydrated!
What to eat with granola?
Granola is a great item to have on hand because it goes with so many things!
- Have it on top of yogurt for a delicious breakfast
- Pour it in a bowl with milk and eat it like cereal
- Top your favorite overnight oats with granola
- Top ice cream with granola for a healthy crunch
If you tried this apple spice granola recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Chunky Apple Spice GranolaPrint Recipe Pin Recipe
- 2 small apples diced finely
- 2 cups rolled oats
- 1/2 cup raw pepitas (or pumpkin seeds)
- 1/2 cup raw slivered almonds
- 1/2 cup raw pecans
- 3/4 cup pure maple syrup
- 3 Tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Preheat oven to 225 degrees Fahrenheit.
- Core apples and cut into small pieces. Arrange apples on non stick baking sheet evenly.
- Bake for 30 minutes.
- While apples are baking, put remaining ingredients in medium size mixing bowl. Mix well.
- After 30 minutes is up, remove baking sheet from the oven and add granola to the baking sheet
- Increase oven temperature to 275 degrees Fahrenheit. Put the baking sheet back in the oven and bake for 40 minutes.
- Do not open over door or mix granola before 40 minutes. This will break up any clusters!
- Remove from oven and let cool completely before transferring granola. Store leftovers in an airtight container
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