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Apple Pie Granola

Apple pie granola with cinnamon-clove style spice and golden clustered oats baked until crisp. Finished with dried apple pieces and raisins for chewy-sweet bites in every spoonful.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry base
  • 3 cup rolled oats
  • 1 cup pecans, roughly chopped
  • 1 cup dried apple pieces
  • 0.5 cup raisins or dried cranberries added after baking
Apple pie spice syrup
  • 0.33 cup brown sugar, packed
  • 0.33 cup maple syrup or honey
  • 0.25 cup coconut oil or unsalted butter, melted
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 325F and line a large rimmed baking sheet with parchment as a nonstick base.
Mix oats and nuts
  1. Combine rolled oats and pecans in a large bowl until the oats and nuts are evenly distributed.
Make the spiced syrup
  1. Whisk brown sugar, maple syrup or honey, melted coconut oil or unsalted butter, cinnamon, nutmeg, allspice, ginger, salt, and vanilla extract until smooth and fragrant.
Coat and spread
  1. Pour the spiced syrup over the oats and pecans, then toss until thoroughly coated and glossy.
  2. Spread the mixture in an even layer on the prepared baking sheet so it bakes uniformly.
Bake and stir once
  1. Bake for 30-35 minutes total, stirring once at the 15-minute mark, until golden and fragrant.
Cool, then cluster
  1. Cool completely without stirring so the granola firms and crisps as it cools.
  2. Break into clusters and toss with dried apple pieces and raisins or dried cranberries to distribute the mix-ins evenly.

Notes

For the crispiest clusters, cool the granola fully before breaking—don’t stir while it’s hot. Store in an airtight container at room temperature for up to 2 weeks; freeze for up to 2 months. For a dairy-free option, use coconut oil (already included) instead of butter; the texture will stay crunchy.