Apple Cinnamon Granola

Pouring milk onto a bowl of granola with a tray of granola in the background and crumbs all around, plus a red apple.

5 from 52 votes

Apple Cinnamon Granola

This healthy apple cinnamon granola recipe is super easy to make with a handful of ingredients and produces delicious crunchy clusters with great flavor. One of my favorite vegan recipes that the whole family enjoys as a quick breakfast, healthy snack, or sprinkled over ice cream for a delicious treat. Store-bought granola just doesn't compare to this easy homemade granola recipe.

Prep Time5

Cook Time50

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 205kcal

Author: Debra Klein

Equipment

Ingredients

3 cups old fashioned rolled oats gluten-free
¾ cup quinoa uncooked
½ cup raw sliced almonds
½ cup raw pecans
½ cup raw pumpkin seeds
2 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon allspice
¼ teaspoon nutmeg
½ cup unsweetened applesauce
½ cup almond butter creamy
¼ cup maple syrup
2 teaspoon vanilla extract

Instructions

Preheat oven to 300 degrees and line large baking sheet with unbleached parchment paper.
In a large mixing bowl, combine dry ingredients including old fashioned oats, quinoa, nuts, seeds and spices.
In a separate bowl, combine unsweetened applesauce with maple syrup, almond butter and vanilla extract. Continue to stir until everything completely blended.
Add the wet ingredients to the bowl with the oat mixture and mix until uniform in texture. It may seem like there isn't enough of the almond butter paste, but there is. Keep mixing and bringing up the dry ingredients from the bottom of the bowl.
Turn granola mixture out onto prepared pan. Use a heavy silicon spatula to spread into entire pan. Compress with spatula, pushing down so granola is tightly packed and shoved into all 4 corners and edges evenly. If your baking sheet isn't large enough to hold granola in a single layer, then split into 2 trays.
Place in preheated oven and bake for 50 minutes. If you like larger, crunchy clumps of granola, then leave it in the oven to dry out for the full 50 minutes. You can break it up after it cools. IF you prefer a granola form that's more like little pieces, take out the tray after 30 minutes, give it a good stir and put it back for the remaining 20 minutes already somewhat broken up.
Granola will be firm and golden when baked all the way through. It will harden a bit more as it cools. Mix to break up the granola clusters if you wish, or wait until it's completely cool before breaking it up.
Granola will stay good in an airtight container at room temperature for 2 weeks, or freeze for up to 3 months. Personally, I love to eat it straight from the freezer when it's super crisp.

Notes

This recipe makes 8 cups of granola. The nutritional information is based on ½ cup serving.

Nutrition