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Apple Pie Granola

Apple pie granola with crispy clusters baked until golden, with spiced oats and toasted pecans plus dried apple pieces. Finished with raisins for chewy bursts and a classic cinnamon-nutmeg flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Apple pie granola base
  • 3 cup rolled oats
  • 1 cup pecans, roughly chopped
  • 1 cup dried apple pieces
  • 0.3333333333 cup brown sugar, packed
  • 0.3333333333 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
  • 0.5 cup raisins or dried cranberries Added after baking

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 325F and line a large rimmed baking sheet with parchment. This prevents sticking and helps the granola crisp evenly.
  2. Combine rolled oats and pecans in a large bowl. Toss briefly so the nuts are evenly distributed.
  3. Whisk brown sugar, maple syrup or honey, melted coconut oil or unsalted butter, cinnamon, nutmeg, allspice, ginger, salt, and vanilla extract. Whisk until the mixture looks smooth and glossy.
  4. Pour the spiced mixture over the oats and pecans, then toss until thoroughly coated. The oats should look evenly lacquered.
Bake and cool
  1. Spread the mixture in an even layer on the prepared baking sheet. Keep it level for consistent browning and crunch.
  2. Bake for 30-35 minutes, stirring once at the 15-minute mark. Bake until golden and fragrant with a toasty aroma.
  3. Cool completely without stirring. Let it sit undisturbed so it crisps as it cools.
Finish into clusters
  1. Break the baked granola into clusters. Press gently to form thicker clumps.
  2. Toss the clusters with dried apple pieces and raisins or dried cranberries. Mix just enough to distribute, then serve or store.

Notes

Pro tip: don’t stir after the 15-minute mark—leaving the layer undisturbed helps create larger, crisp clusters. Store in an airtight container at room temperature for up to 2 weeks; freeze in a sealed bag for up to 2 months. For a dairy-free swap, use coconut oil (or dairy-free butter) in place of melted butter.