Apple Granola

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5 from 2 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/apple-granola/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: servings (1/4 cup)

Calories: 187.7kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition