Apple Cinnamon Granola

Enjoy my Apple Cinnamon Granola filled with autumn vibes thanks to the delicious combination of cinnamon, maple syrup, and grated apple. It’s gluten-free, easy to make, and packed with a satisfying crunch that pairs beautifully with yogurt, milk, or just on its own as a snack!

5 from 6 votes

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Servings: cups

Author: Teri-Ann Carty

Prep Time: 20

Cook Time: 35

Total Time: 55

Equipment

2 baking sheets
chefs knife
large bowl
measuring cups and spoons
oven
large mason jar
box grater

Ingredients

3 cups oats
1 cup raw almonds roughly chopped
1 cup walnuts roughly chopped
½ cup pumpkin seeds
½ cup dried coconut
½ cup raisins soaked in warm water for 10 minutes
¼ cup hemp seeds
¼ cup ground flax
1 tbsp cinnamon
¾ tsp salt
½ cup tahini
½ cup olive oil
½ cup maple syrup
1 tbsp vanilla
1 large apple grated and water squeezed out

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients into a large bowl. Stir to combine.
Add wet ingredients into a small pot. Stir over medium heat until fully combined.
Pour wet over dry and stir until no dry ingredients remain.
Use a box grater to grate the apple. Squeeze out as much water as you can.
Fold grated apple into ingredients.
Spread evenly onto 2 baking sheets. The mixture shouldn't be too thick or it won't evenly bake.
Bake for 20 minutes. Turn the pans 180 degrees to ensure even baking. Bake for an additional 10-15 minutes until granola is golden brown and dry to the touch. (Don't be afraid to overbake slightly! The moisture in the apples might need extra time to get fully clumpy!)
Wait for the granola to cool completely before using a hard spatula to lift off of pans.
Transfer to mason jars and store in the pantry.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.