This apple cinnamon granola is the ultimate grain free granola for fall! Packed with apple pie spice, chopped nuts, coconut, chewy dried apples and sweetened with maple syrup, this baked granola is perfect for breakfast with dairy free milk or for snacking on by the handful! It’s vegan, dairy free, and paleo friendly.
Grain free granola is my favorite sweet snack! I always have some on hand since it lasts a couple of weeks after you make it and I have so many favorite recipes!
From my original with strawberries, to this cherry chocolate chip one, to chunky monkey and banana maple, to pumpkin spice, I never get tired of snacking on homemade paleo granola or having some with breakfast.
What You Need to Make Apple Cinnamon Granola
This granola uses a mix of nuts and coconut flakes as its base, plus lots of apple-y goodness too! Here’s everything you’ll need to make paleo and vegan granola:
- pecan halves, or walnuts
- raw almonds
- cashews
- coconut flakes, unsweetened
- ground flaxseed
- apple pie spice, or cinnamon
- fine sea salt
- organic refined coconut oil
- pure maple syrup
- pure vanilla extract
- dried apples, chopped
How To Make Apple Cinnamon Granola
Preheat your oven to 325° F and place an oven rack in the middle of the oven. Line a large baking sheet with parchment paper.
To chop the nuts, I like to use a large food processor but you can also chop by hand. If using a food processor, place in the bowl and pulse several times until chopped but not too fine. A few larger pieces of nuts is okay.
Add the nuts to a large mixing bowl and stir in the coconut flakes, flaxseed, apple pie spice and salt and stir to combine.
In a measuring cup or small bowl, combine the coconut oil, maple syrup and vanilla. Stir this mixture into the nut mixture until all is moistened. Don’t stir the apples in yet.
Spread the mixture out on the parchment lined baking sheet and bake in the preheated oven for 15 minutes. Use a silicone spatula to flip sections of the granola, or just gently stir, so it baked evenly. Re-spread it and continue to bake for 8-10 minutes until deep golden brown.
With about 3 minutes left to bake, sprinkle the chopped apples over the granola to lightly toast them.
Remove the baking sheet from the oven and cool on a wire rack until the granola reaches room temperature – about 30 minutes. It might seem a little soft but as it cools, it will get much more crunchy.
Break up the granola into desired clusters before serving.
How to Store Apple Cinnamon Granola
I love homemade granola because you can easily store it and keep it for a few weeks!
After the granola cools completely, break it into clusters. Transfer the granola to a container with a tight lid (like a cereal container), seal, and store at room temperature for up to about 2-3 weeks.
It should stay fresh and crunchy the entire time! However, mine typically doesn’t make it past the two week mark since it’s seriously addicting!
I hope you’re ready for a fun, easy treat that’s perfect for breakfast and snacking on! Grab your ingredients and preheat your oven – it’s time to make granola!
Apple Cinnamon Granola {Paleo, Grain Free, Vegan}
Apple Cinnamon Granola {Paleo, Grain Free, Vegan}
Ingredients
- 1 cup raw pecan halves or walnuts
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup coconut flakes unsweetened
- 1/4 cup ground flaxseed
- 1 1/4 Tbsp apple pie spice or cinnamon
- 1/2 tsp fine sea salt
- 3 Tbsp organic refined coconut oil melted
- 1/4 cup + 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup dried apples chopped*
Instructions
-
Preheat your oven to 325° F and place an oven rack in the middle of the oven. Line a large baking sheet with parchment paper.
-
To chop the nuts, I like to use a large food processor but you can also chop by hand. If using a food processor, place in the bowl and pulse several times until chopped but not too fine. A few larger pieces of nuts is okay.
-
Add the nuts to a large mixing bowl and stir in the coconut flakes, flaxseed, apple pie spice and salt and stir to combine.
-
In a measuring cup or small bowl, combine the coconut oil, maple syrup and vanilla. Stir this mixture into the nut mixture until all is moistened. Don’t stir the apples in yet.
-
Spread the mixture out on the parchment lined baking sheet and bake in the preheated oven for 15 minutes. Use a silicone spatula to flip sections of the granola, or just gently stir, so it baked evenly. Re-spread it and continue to bake for 8-10 minutes until deep golden brown. With about 3 minutes left to bake, sprinkle the chopped apples over the granola to lightly toast them.
-
Remove the baking sheet from the oven and cool on a wire rack until the granola reaches room temperature. It might seem soft but as it cools it will become a lot crunchier.
-
Break up the granola into desired clusters and serve or store for later. Store in an airtight container at room temperature for up to 3 weeks. Enjoy!
Recipe Notes
*I used chewy dried apples but you can also use crumbled apple chips if you prefer more crunch. If using chips, you don’t need to toast them, simply stir in after cooling the granola while you break up the clusters.
Nutrition
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Want More Paleo Granola Recipes? Try One of These!
Chewy Granola Bars with Chocolate Chips and Raisins
Apple Cinnamon Chewy Granola Bars
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YUM! I have made you granola with your great flavors as my sweet snack all the time. I don’t eat flax seed but I have discovered Puffed Millet. It is wonderful especially if you eat it for breakfast with milk. It is so small and light like puffed rice, I coat and bake it by its self. It would burn if it was mixed in with the nuts. It does not take long for it to get crisp. I also use unsweetened banana chips in mine.
I’ve made this twice now, used pumpkin spice instead of apple pie because that’s what I had on hand. Also added macadamia nuts. Delicious!!
Love this! I subbed almond for walnuts and added a few dates and it came out wonderfully! Perfect way to embrace fall 🙂
Thanks for sharing this great apple cinnamon granola recipe. Really appreciate your work.
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In love!!!
I’ve tried all your granola recipes and this one has to be my fave. I was quite sure nothing could top your classic recipe (w/ the dried strawberries…YUM!!) but i love the flavors of this. They just blend together so nicely and makes a great “fall” cereal. Thanks, again!!
What is the serving size?
This is even better than I expected! It’s so good! I didn’t have any dried apple so I used a mixture of chopped dried figs and currants. I would definitely make this again.
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