Apple Granola (Healthy, No Refined Sugar)

This Apple Granola is a healthy, crunchy breakfast to celebrate fall, made with no refined sugar and no eggs, but rich in protein and fiber.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Apple Granola

This Apple Granola is a healthy, crunchy breakfast to celebrate fall, made with no refined sugar and no eggs, but rich in protein and fiber.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 servings (1/4 cup)

Calories: 187.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups Old-Fashioned Rolled Oats - (note 1)
• ▢ 3 tablespoons Flaxmeal - (note 2)
• ▢ ¼ cup Mild Olive Oil - (note 3)
• ▢ ¼ cup Maple Syrup - (note 4)
• ▢ ¼ cup Unsweetened Applesauce
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 cup Walnuts - (note 5)
• ▢ 2 teaspoons Cinnamon
• ▢ ¼ teaspoon Allspice
• ▢ ½ teaspoon Ginger
• ▢ ¼ cup Grated Apple - unpeeled, juice squeezed out, equivalent to 1 kid-sized apple (note 6)

Optional add-ons after baking

• ▢ ½ cup Cranberries - (note 7)
• ▢ ½ cup Dried Apple Rings - chopped

Instructions

• Preheat the oven to 350°F (180°C).
• Grate a small apple using a grater box. Press the grated apple to discard all the juice, then pat the squeezed, grated apples dry with absorbent paper or a clean cloth to extract all the moisture. This will prevent the granola from being too moist and allow it to crunch nicely. Set aside.
• In a large mixing bowl, add oats, flaxmeal, walnuts, spices, maple syrup, oil, vanilla extract, grated apple, and applesauce.
• Stir using a rubber spatula, making sure all the dry ingredients are well coated with the wet.
• Spread the ingredients in a single layer on a baking sheet lined with parchment paper. If yours is too small, use 2 baking sheets.
• Bake the granola on the center rack of the oven for 10 minutes at 350°F (180°C).
• Remove from the oven and use a wooden spoon to stir the granola. It will steam out and will get crispier. Make sure you spread it into a single layer before returning to the oven, on the rack under the middle rack, for an extra 12-14 minutes, or until golden brown and fragrant. Make sure you check it closely; you don't want to burn.
• Remove from the oven and cool down for 1 hour on the baking sheet at room temperature. Please don't touch it at all. It will crisp as it cools down.
• If you like to boost the apple flavors, stir in 1/2 cup dried apple slices that you cut into chunks, or stir in any dried fruits like dried cranberries, raisins, chopped dates, or apricots.

Notes

Note 1: Feel free to use quick oats if preferred or gluten-free certified oats if needed.

Note 2: Or almond flour, but a flaxseed meal is the best as it contains fiber and absorbs the extra moisture, ensuring a nice crisp for your granola.

Note 3: Or any low-flavor oil you love. Oil-free swap options will be tahini, almond butter, or peanut butter, but it won’t crisp the granola as much

Note 4: Any liquid sweetener works like agave syrup.

Note 5: You can use any other nuts or seeds, like pumpkin seeds, sunflower seeds, pecans, or almonds. Feel free to measure nuts, then chop them into pieces if you prefer smaller bites of nuts in the granola.

Note 6: You can skip it and use only dried apple rings to add the apple flavor after baking.

Note 7: or raisins, chopped dates, or chopped apricots.

Storage: Store the granola at room temperature in a sealed container for up to 1 month.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1serving | Calories: 187.7kcal | Carbohydrates: 16.8g | Protein: 3.6g | Fat: 12.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 4.6g | Sodium: 2.5mg | Potassium: 130.5mg | Fiber: 2.8g | Sugar: 5.2g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 32.4mg | Iron: 1mg | Magnesium: 42.9mg | Phosphorus: 101.2mg | Zinc: 0.9mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Old-Fashioned Rolled Oats – The foundation for this granola, the rolled oats provide a chewy texture and satisfying bite. You can also use quick oats or certified gluten-free oats.
• Flaxmeal – This ingredient helps to bind the granola together and adds a boost of fiber and moisture absorption. Almond flour is also a good option.
• Mild Olive Oil – The oil adds richness and helps the granola get golden brown and crunchy as it bakes. You can also use tahini, almond butter, or peanut butter, but the granola won’t be as crispy.
• Maple Syrup – This provides the perfect touch of natural sweetness to the granola. Agave syrup is also a good option.
• Unsweetened Applesauce – This helps to bind the oats together and adds a gentle apple flavor.
• Vanilla Extract – A splash of vanilla extract brings a warm, fragrant flavor that complements the other ingredients.
• Walnuts – Walnuts add a buttery, earthy flavor and a great crunch. Pecans, almonds, pumpkin seeds, or sunflower seeds are also fantastic in this recipe.
• Cinnamon, Allspice, and Ginger – This trio of warming spices gives the granola that classic fall flavor.
• Grated Apple – This ingredient adds natural sweetness and a fresh, moist texture to the granola. You can skip this and only use dried apple rings after baking if you prefer.
• Cranberries – These give a tangy, sweet flavor and a chewy texture to the finished granola. Raisins, chopped dates, or chopped apricots are all great options here too.
• Dried Apple Rings – Chopped dried apple rings boost the fruity flavor and add another chewy component.

How to Make Apple Granola

Carine’s Tips

Let me share a few more tips for a perfect granola.

• Mind the Moisture – You’ll want to be careful not to add more grated apple than the recipe calls for, as this can make your granola soft instead of crunchy. Make sure you squeeze out all the apple juice and pat the grated apple dry before adding it to the mix.
• Keep It Crisp – For an extra-crispy granola, spread your mixture in a very thin, even layer on the baking sheet. If your baking sheet is too small, just use a second one. You can bake one on the center rack and the other on the rack below, then swap them halfway through baking to ensure they cook evenly.
• Go Gluten-Free – It is easy to make this granola gluten-free. Simply swap the oats for quinoa flakes, or use certified gluten-free oats.
• Try Nut Butters – You can swap the oil for a nut butter, like almond or peanut butter, but keep in mind that the granola won’t get as crispy and crunchy as it would with oil.
• Add More Flavor – Once the granola has cooled down completely, you can stir in extra dried fruit like finely chopped dates, cranberries, or raisins. You can also mix in a half cup of freeze-dried apples to really boost that apple flavor.

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