Healthy Apple Cinnamon Granola
This apple cinnamon granola is easy to make! The apples add bright pops of natural sweetness, and spices give it a cozy and comforting taste. A special baking trick also yields really big clusters that are perfectly crunchy and crisp, even with no oil. Poured in a bowl with a splash of milk, sprinkled on yogurt for a breakfast parfait, or munched on plain by the handful… This granola is delicious any way you eat it! The granola will keep for at least five days (if not longer!) if stored in an airtight container at room temperature.
Ingredients
- ½ cup (123g) unsweetened applesauce
- 5 tbsp (75mL) pure maple syrup
- 2 tsp ground cinnamon (see Notes!)
- ¼ tsp ground nutmeg (see Notes!)
- 2 cups (60g) crisp brown rice cereal
- 1 ½ cups (150g) old-fashioned oats (gluten free, if necessary, and measured like this)
- ⅔ cup (30g) baked apple chips (chopped)
Instructions
- Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
- In a large bowl, stir together the applesauce, maple syrup, cinnamon, and nutmeg. Pour in the brown rice cereal and oats, and gently stir until both cereals are evenly coated.
- Spread the mixture into a thin even layer on the prepared pan. Bake at 325°F for 20 minutes. Gently stir to break up the granola and move the clusters around the pan to prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 6-10 minutes (for a total of 36-40 minutes) or until the granola is crunchy. (See Notes!) Let the granola cool for 3-5 minutes before breaking apart any extra large clusters. Cool the granola completely to room temperature on the pan before sprinkling the chopped apple chips on top and transferring to an airtight container.
Notes
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: The granola will only crisp up a little bit more as it cools to room temperature on the baking sheet, so continue baking until it feels firm and hard. If it still feels soggy or soft, even after the amount of time given in the Instructions, it’s okay to leave it in the oven longer! The amount of time your granola needs to finish baking does depend on the size and thickness of the clusters you break it into after the first 20 minutes. Bigger and thicker (or taller!) clusters will require longer to bake.
UNSWEETENED APPLESAUCE NOTES + ALTERNATIVES: Unsweetened applesauce can also be called “no sugar added” applesauce. The applesauce mainly acts as a binder; it doesn’t add very much apple flavor. (That’s what the baked apple chips are for!)
Sweetened applesauce may be substituted for the unsweetened applesauce. Other flavors of applesauce (ie cinnamon, strawberry, blueberry, etc) should also work. Alternatively, substitute 3 large whisked egg whites for the unsweetened applesauce. (The baking temperature and time will remain the same with any of these options!)
I don’t recommend Granny Smith unsweetened applesauce; it often has a noticeable tart taste that can change the flavor of your granola.
SWEETENER NOTES + ALTERNATIVES: As written, this granola isn’t very sweet. For sweeter granola, use 6 tablespoons (92g) unsweetened applesauce and 7 tablespoons (105mL) pure maple syrup instead. The baking temperature will remain the same, but you may need to bake the granola a little longer.
Honey or agave may be substituted for the pure maple syrup.
Depending on the sweetener you use, your granola may end up a darker brown than what you see in my photos. That’s normal and okay! As long as your granola is dark brown — but not black! — you haven’t burned it.
SPICE NOTES: I love a strong spice flavor, so I add more of each! I use 2 ½ teaspoons of cinnamon and ½ teaspoon of nutmeg. If you also enjoy them, I highly recommend increasing both!
I also highly recommend using Saigon cinnamon! It has a stronger, richer, slightly sweeter flavor. I rarely use anything else in my baking recipes now, and I buy it online here.
OATS ALTERNATIVES: Quick cooking oats (also called “instant” or “one-minute” oats — and the gluten free version, if necessary!) may be substituted for the old-fashioned rolled oats. I don’t recommend substituting steel cut oats.
RICE CEREAL NOTES + ALTERNATIVES: The crisp brown rice cereal adds a big crunch to your granola clusters without any oil or butter. It’s such a great trick, and I use it in all of my granola recipes! (If you check the ingredients in your favorite store-bought granola cereals, I bet some of them use rice cereal as well!) I like Barbara’s, and One° is similar.
Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal. In a pinch, another option would be rice pocket cereal (like Rice Chex) that you’ve lightly crushed so it’s about ¼ of its original size.
You may substitute additional oats for the rice cereal, but your granola won’t be as crunchy.
BAKED APPLE CHIPS NOTE + ALTERNATIVES: I really like Bare’s Fujis & Reds baked apple chips. They only include one ingredient: apples!
Freeze dried apples or regular dried apples may be substituted for the baked apple chips.
DAIRY FREE + VEGAN OPTION: No modifications needed!
NUT FREE OPTION: No modifications needed!
GLUTEN FREE OPTION: Use certified gluten free brown rice cereal (I like Barbara’s, and One° is similar) and certified gluten free oats (these are my favorite old-fashioned rolled oats and these are my favorite quick-cooking oats!).
HOW TO STORE: Store the granola in an airtight container at room temperature. It should last for five days (if not longer!).
HOW TO FREEZE: Wait to add the baked apple chips until after the granola has been thawed and reheated! To freeze, line a baking sheet with foil (for easy clean-up!). Arrange the fully cooled granola in a single layer on the foil. Place in the freezer for 2 hours or until fully frozen. Transfer to a zip-topped bag lined with a paper towel, and squeeze out as much air as you can before sealing the bag and placing it in the freezer. (I actually think it tastes really good frozen!)
After thawing the granola, it’ll be a little bit chewy, so spread it out on a baking sheet in a thin even layer. Bake at 325°F for 6-9 minutes or until it turns crisp and crunchy again. Once fully cool, sprinkle the baked apple chips over the top.
{gluten free, egg free, dairy free, vegan, clean eating, low fat, nut free}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.