I created The Best Granola Recipe with fresh apple chunks and pure maple syrup, and I use one simple trick that keeps the apples intact while naturally sweetening every cluster.

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I keep saying I found something close to magic with this Healthy Apple Pie Granola. I build it around old fashioned rolled oats for that chewy, hearty base and use pure maple syrup for a gentle, natural sweetness that never feels heavy.

What surprised me is how the flavor notes make me think of Apple Crisp Granola yet still feel fresh, enough to make you stop and taste again. I test a lot of Granola Recipes Healthy and usually tweak, but this one kept me up that night thinking about mornings.

You’ll probably try a spoon first and then wonder why you waited.

Ingredients

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Whole-grain oats give fiber, slow carbs, keep you full longer, great for breakfast.
Tree nuts add protein and healthy fats, crunchy texture and nutty flavor.
Almonds boost vitamin E and magnesium, adding extra crunch and it’s mild sweetness.
Pepitas bring zinc, iron and extra protein, plus a subtle earthy bite.
Coconut oil and maple syrup give healthy oils and natural sweetness, but use sparingly.
Applesauce adds moisture without extra fat, fresh apples add sweet tartness and fiber.
Warm spices like cinnamon and nutmeg bring flavor without calories, smell amazing.

Ingredient Quantities

3 cups old fashioned rolled oats (not quick oats)

1 cup chopped pecans or walnuts, roughly chopped

1/2 cup sliced almonds

1/4 cup raw pumpkin seeds (pepitas)

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp fine sea salt

1/3 cup coconut oil, melted (or another neutral oil)

1/2 cup pure maple syrup

1 tsp vanilla extract

1/3 cup unsweetened applesauce

2 medium apples, peeled, cored and chopped (about 2 cups fresh apple chunks)

1 tbsp lemon juice

How to Make this

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1. Preheat oven to 325°F (163°C) and line a large baking sheet with parchment paper.

2. In a big bowl toss together 3 cups rolled oats, 1 cup chopped pecans or walnuts, 1/2 cup sliced almonds, 1/4 cup pumpkin seeds, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg and 1/4 tsp fine sea salt.

3. In a medium bowl whisk 1/3 cup melted coconut oil, 1/2 cup pure maple syrup, 1 tsp vanilla extract and 1/3 cup unsweetened applesauce until smooth.

4. Pour the wet mixture over the dry ingredients and stir well so everything gets evenly coated.

5. In a small bowl toss 2 chopped apples with 1 tbsp lemon juice. Fold about half the apple chunks into the granola mixture and reserve the rest.

6. Spread the granola in an even layer on the prepared sheet and scatter the reserved apple chunks on top so they roast on the surface.

7. Bake for about 25 to 30 minutes, stirring gently every 8 to 10 minutes so it browns evenly, keep an eye on the edges so they don’t burn.

8. When granola is golden and the apples are softened and slightly caramelized remove from oven and let cool completely on the sheet, it will crisp up as it cools.

9. Break into clusters and store in an airtight container at room temperature for up to a week or freeze for longer.

Equipment Needed

1. Large rimmed baking sheet
2. Parchment paper or silicone baking liner
3. Large mixing bowl (for the dry mix)
4. Medium mixing bowl (for the wet mix)
5. Small bowl (to toss the reserved apple chunks)
6. Measuring cups and measuring spoons for oats oil syrup and spices
7. Whisk plus a sturdy spatula or wooden spoon for stirring and folding
8. Sharp knife and cutting board for peeling chopping the apples
9. Oven mitts and a cooling rack, youll need somewhere safe to cool the sheet

FAQ

Can I use dried apples instead of fresh ones? A: Yes. Dried apples hold up way better and you can stir them in after baking so they dont get soggy. If you only have fresh, chop small and either roast them separately or dry them in a low oven first.

How do I get big crunchy clusters? A: Spread the granola in a thin even layer, press it down with a spatula before baking and try not to stir while it bakes. Adding a tablespoon of nut butter or a bit more maple syrup helps clusters form. For non vegan clusters an egg white whipped and folded in works great too.

My granola came out soft, how do I fix that? A: Bake a little longer at a lower temp until golden, rotate the pan for even browning and let it cool completely on the sheet — cooling is when it firms up. If apples made it soft, add them after baking or use less applesauce.

Can I make this nut free or swap seeds instead? A: Totally. Replace the pecans/walnuts and almonds with extra pepitas, sunflower seeds, or toasted coconut flakes. The texture will change but it stays tasty and nut free.

What can I use instead of coconut oil and maple syrup? A: Use a neutral oil like avocado or light olive oil, or melted butter if you dont need it vegan. Honey works instead of maple but isnt vegan, and brown rice syrup is another option though its less sweet.

How long will it keep and how should I store it? A: Store completely cooled in an airtight jar at room temp up to 2 weeks. In the fridge it lasts longer up to 3 weeks but may lose crunch. You can freeze portions up to 3 months, thaw at room temp before eating.

Healthy Apple Pie Granola Recipe Substitutions and Variations

Old fashioned rolled oats: swap with quick oats 1:1, but the granola will be finer and more crumbly so cut baking time by 3–5 minutes, or use certified gluten free rolled oats if needed.
Chopped pecans or walnuts: use chopped hazelnuts or cashews 1:1, or for a nut free option double the pepitas or use sunflower seeds instead, works great for crunch.
Coconut oil: replace with a neutral oil like avocado or light olive oil 1:1, or use melted unsalted butter for a richer flavor, note butter is not vegan.
Pure maple syrup: swap with honey 1:1 if you don’t need it to be vegan, or agave nectar equal parts for a milder taste; brown rice syrup also works but is thicker so you might add a splash more applesauce or liquid.

Pro Tips

1) Toast the nuts and seeds first, even for just a few minutes, they get way more flavor and crunch, but watch them closely because they go from toasty to burnt real fast.
2) If you want big clusters, press the granola down firmly with the back of a spatula before the final few minutes of baking and then let it cool completely on the sheet, dont break it up while it’s still warm or you’ll end up with crumbs.
3) To avoid soggy apple bits, pat the chopped apples dry or toss them with a tiny pinch of cornstarch to soak up extra juice, or swap in dried or freeze dried apple pieces if you want extra crisp.
4) Play with texture and taste: add a pinch of flaky sea salt on top once it cools for contrast, or fold in a spoonful of nut butter or a whipped egg white before baking to get chewier, more cohesive clusters.

Healthy Apple Pie Granola Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created The Best Granola Recipe with fresh apple chunks and pure maple syrup, and I use one simple trick that keeps the apples intact while naturally sweetening every cluster.

Servings

servings

Calories

423

kcal

Equipment: 1. Large rimmed baking sheet
2. Parchment paper or silicone baking liner
3. Large mixing bowl (for the dry mix)
4. Medium mixing bowl (for the wet mix)
5. Small bowl (to toss the reserved apple chunks)
6. Measuring cups and measuring spoons for oats oil syrup and spices
7. Whisk plus a sturdy spatula or wooden spoon for stirring and folding
8. Sharp knife and cutting board for peeling chopping the apples
9. Oven mitts and a cooling rack, youll need somewhere safe to cool the sheet

Ingredients

3 cups old fashioned rolled oats (not quick oats)
1 cup chopped pecans or walnuts, roughly chopped
1/2 cup sliced almonds
1/4 cup raw pumpkin seeds (pepitas)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp fine sea salt
1/3 cup coconut oil, melted (or another neutral oil)
1/2 cup pure maple syrup
1 tsp vanilla extract
1/3 cup unsweetened applesauce
2 medium apples, peeled, cored and chopped (about 2 cups fresh apple chunks)
1 tbsp lemon juice

Directions

Preheat oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a big bowl toss together 3 cups rolled oats, 1 cup chopped pecans or walnuts, 1/2 cup sliced almonds, 1/4 cup pumpkin seeds, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg and 1/4 tsp fine sea salt.
In a medium bowl whisk 1/3 cup melted coconut oil, 1/2 cup pure maple syrup, 1 tsp vanilla extract and 1/3 cup unsweetened applesauce until smooth.
Pour the wet mixture over the dry ingredients and stir well so everything gets evenly coated.
In a small bowl toss 2 chopped apples with 1 tbsp lemon juice. Fold about half the apple chunks into the granola mixture and reserve the rest.
Spread the granola in an even layer on the prepared sheet and scatter the reserved apple chunks on top so they roast on the surface.
Bake for about 25 to 30 minutes, stirring gently every 8 to 10 minutes so it browns evenly, keep an eye on the edges so they don't burn.
When granola is golden and the apples are softened and slightly caramelized remove from oven and let cool completely on the sheet, it will crisp up as it cools.
Break into clusters and store in an airtight container at room temperature for up to a week or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.