Apple Pie Granola… All the flavours of our favourite apple pie in a perfectly balanced breakfast bowl. Easy to make. Delicious to eat. Free from gluten, dairy, refined sugar. Vegan.
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Apple Pie Granola – All the flavours of a favourite pie in a breakfast bowl
Who fancies apple pie for breakfast? Not the high-fat pastry version, but the very healthy Apple Pie Granola version… It has all the flavours of perfectly cinnamon-spiced apple pie, ready to wake up the morning taste buds. After all… Breakfast should never be boring!
Just add milk… and grab a spoon.
What is Granola?
I grew up with ‘muesli’. The first time I came across ‘granola’ was when visiting my brother in the States in my early 20’s. But, as the world ‘opened up’, particularly at a cross-Atlantic level, we have shared and morphed language and adopted culinary variations and ingredients that make eating richer and more interesting.
Granola is now commonly-found in UK supermarkets. And (not dissimilar to muesli) essentially combines oats and grains, nuts and seeds, dried fruit and flavourings into a healthier breakfast cereal. It is most often served with milk or mixed into yoghurt and smoothies.
Is there a difference between Granola and Muesli?
Granola and Muesli however, do have a couple of fundamental differences:
- Muesli is unsweetened… Granola however, has added sugars and syrups (often less unrefined and natural).
- Granola is oven-baked… Muesli on the other hand, is served raw.
- Because granola is baked, it tends to be crunchier and less ‘absorbent’, whereas muesli takes on the milk and can form more of a ‘porridge’ in the bowl.
- Typically, Granola is eaten cold, whereas muesli is served cold or hot.
The inspiration for Apple Granola
As a recipe creator, it’s always fascinating to pay attention to what inspires. Sometimes it’s a dish tried in a restaurant… It could also be the weather or seasonal produce… Maybe it’s what needs using from the larder, fridge or freezer… At Gluten Free Alchemist, our Reggae Potatoes were even inspired by the made-up song of a pair of 10 year olds!
This Apple Granola however, was inspired by the discovery of a bottle of Apple Juice Concentrate that was found while mooching round a local wholefood store. Random maybe… but inspiration comes in many forms.
The particular ingredient in question was actually a fantastic sugar-alternative made by Biona, which sadly no longer seems to exist. However, for the purposes of Apple Pie Granola, I have updated the recipe to ensure none of the Apple Pie flavour is lost, but the added sugars remain as unrefined as possible.
What’s in Apple Pie Granola?
Apple and fruit
As you would expect, Apple Pie Granola contains apple… Specifically, I use dried apple (either freeze-dried (my favourite from Healthy Supplies) or standard dried) because it adds a delightful ‘chew’ to the bowl.
Given that I am no longer able to source natural apple syrup however, I have also updated the recipe to incorporate a little unsweetened apple puree too. The easiest source of pure apple puree is actually baby food pouches… So, remember to head for the baby aisle when buying it.
This particular recipe for Apple Granola, also incorporates some dried pear as well. The pear brings a delicious Autumnal feel which marries perfectly with the apple and spice. But if you are unable to source dried pear or want to keep the apple addition unadulterated, simply sub the dried pear for more apple.
Grains, Nuts and Seeds
Apple Pie Granola is a virtuous combination of gluten free oats and protein-fuelled quinoa flakes. To this is added almonds, peanuts, additional crunchy pumpkin seeds and a little tropical coconut. All work in harmony with each other to create a balance of both flavour and texture alongside the tartness and chew of the fruit.
Added sweetness for Apple Granola
My Apple Pie Granola uses only the most natural sugars… For caramel sweetness, it is baked with some coconut sugar and maple syrup. It also uses a touch of pure apple syrup (if you can source it) or an alternative of coconut or date syrup.
Apple Pie Spicing
But like all good apple pies, the truly authentic flavour comes from the spicing. And that means plenty of ground cinnamon, a little ground clove and a hint of vanilla. You could even add a quick grate of nutmeg if you wish.
Sounds like apple pie? Tastes like apple pie!
A little oil to make granola crisp
To make sure Apple Pie Granola bakes crisp and storable, it is important to add a little oil. My oil of choice for granola is always coconut. The flavour is mild, but no less complements the fruit and nuts without bringing any sense of ‘rancidity’ to the bowl.
Is Apple Granola easy to make?
Absolutely yes! Just like my Chocolate, Cherry, Pear & Pecan Granola, this Apple Granola recipe requires no skill whatsoever. Simply mix the ingredients, spread on baking trays and heat in the oven to dry out and take on all the delicious flavours of traditional apple pie.
Not only is it tastier than shop-bought, but it will also save you money too.
Ready to make Apple Pie Granola?
With or without milk, my apple granola offers a healthy, sustaining breakfast that will set you up for the morning… Or… A delicious snack to stop the rumble when you need it. Be warned though… It’s so moreish, that it is way too easy to snaffle a handful every time you pass the jar.
If you do make Apple Pie Granola though… Don’t forget to let me know what you think. Leave a comment, rate the recipe or tag me on Social Media. And if you varied the recipe, changed the fruit, spicing or sugar (or indeed anything else), share! You guys are so inspiring and I love your ideas.
If granola isn’t your ‘breakfast boat’, that’s fine too. Simply head over to our Breakfast and Brunch page for lots of other ideas. Or grab a cuppa and browse the Recipe Index (all in photos) for everything else.
Other breakfast ideas on Gluten Free Alchemist
Apple Pie Granola
- baking trays
- baking paper
- Mixing bowls
- Kitchen scales
- mixing spoon/spatula
- large airtight container
- 400 g oats certified gluten free as required
- 60 g quinoa flakes
- 80 g pumpkin seeds
- 100 g flaked almonds
- 50 g raw peanuts rough-chopped
- 50 g coconut flakes
- 75 g coconut sugar or light soft brown sugar
- pinch fine sea salt
- 3 tsp ground cinnamon
- ½ tsp clove powder optional
- pinch grated nutmeg optional
- ½ tsp vanilla powder
- 100 g apple juice concentrate syrup OR date syrup/coconut syrup
- 60 g maple syrup
- 120 g extra virgin coconut oil melted
- 70 g apple sauce unsweetened – eg baby food pouch
- 40 g freeze dried apple cubes or 90g standard dried apple – chopped
- 90 g dried pear chopped (or more standard dried apple)
- Pre-heat the oven to 150 C/300 F/Gas 2.
- Line a couple of large baking trays with baking paper.
- In a large bowl, weigh and mix together the oats, quinoa, seeds, nuts, coconut, coconut sugar, fruit, salt, spices and vanilla.
- In a separate bowl, beat together the syrups, oil and apple sauce until well-blended.
- Add to the bowl of dry ingredients and toss through until ‘damp’ looking.
- Spread the granola mix in a layer across the baking trays.
- Bake for 20 minutes and then toss the granola with a spatula to turn over.
- Bake a further 20 minutes and toss again.
- Bake a further 10 minutes (approximately or until the mixture feels dry) and then turn the oven off, leaving the granola on the trays in the oven to cool as the oven cools.
- Remove from the oven when cool, tip into a large bowl and add the dried apple and dried pear. Stir through evenly.
- Store in an airtight container.
- Serve with milk, yoghurt or just eat dry as a snack.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Apple Pie Granola shared with
- Fiesta Friday #361 with Angie
- Full Plate Thursday #518 with Miz Helen’s Country Cottage
- What’s For Dinner #296 with The Lazy Gastronome
- Sundays on Silverado #22 with The House On Silverado
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond
Previously shared with: Cook Blog Share with Easy Peasy Foodie