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Apple Granola Recipe

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4.3 from 70 reviews

This homemade apple granola is a wholesome and delicious breakfast or snack option, combining the natural sweetness of apples with crunchy nuts, seeds, and oats. Soaked buckwheat groats and cranberries provide a chewy texture, while cinnamon adds warmth to each bite. Baked to perfection, this granola crisps up beautifully and keeps well stored in an airtight container.

  • Total Time: 55-60 minutes
  • Yield: About 2 cups of granola

Ingredients

Soaking Ingredients

  • 30 g / 2 heaped tbsp raw buckwheat groats
  • 30 g / ¼ cup dried cranberries (or sultanas)
  • 30 g / ¼ cup hazelnuts (or almonds)

Wet Ingredients

  • 60 g / ¼ cup smooth apple sauce
  • 7 g / 1 tbsp ground flax seeds
  • 30 g / 2 tbsp drippy almond butter or liquid oil (like refined coconut oil)
  • 30 ml / 2 tbsp maple syrup or other liquid sweetener

Dry Ingredients

  • 100 g / 1 heaped cup whole rolled oats (GF if required)
  • 25 g / 3 tbsp pumpkin seeds (or sunflower seeds)
  • ¾ tsp cinnamon
  • ¼ tsp baking soda
  • 1/8 tsp fine salt

Instructions

  1. Soak Buckwheat and Nuts: Soak the raw buckwheat groats in boiling water for 20 minutes to soften them. At the same time, soak the dried cranberries and nuts in cold water for 20 minutes. After soaking, drain all thoroughly to remove excess water.
  2. Preheat Oven and Prepare Tray: Preheat your oven to 130°C (265°F) if using the fan function, or 150°C (300°F) if not using fan. Line a large baking tray with non-stick baking paper to prevent sticking and for easy cleanup.
  3. Mix Wet Ingredients: In a large bowl, combine the apple sauce, ground flax seeds, drippy almond butter (or liquid oil), and maple syrup. Stir well to fully incorporate all ingredients. Let the mixture sit for 10 minutes to allow the ground flax seeds to activate, which helps bind the granola.
  4. Add Dry Ingredients: Add the whole rolled oats, pumpkin seeds, drained buckwheat groats, drained cranberries, and chopped nuts to the wet mixture. Sprinkle in the cinnamon, baking soda, and fine salt. Mix thoroughly until all ingredients are evenly combined.
  5. Bake the Granola: Spread the granola mixture evenly in a single layer on the prepared baking tray. Bake for 35 to 40 minutes, stirring and rotating the tray halfway through (after about 20 minutes) to ensure even cooking and browning.
  6. Cool and Store: Once baked, remove the granola from the oven and allow it to cool completely on the tray. It will crisp up as it cools. Store the cooled granola in an airtight container, keeping it away from moisture. It will keep fresh for several weeks.

Notes

  • For gluten-free granola, ensure you use certified gluten-free oats and buckwheat groats.
  • You can substitute hazelnuts with almonds or other nuts of your choice depending on preference or availability.
  • If you prefer a nut-free version, replace nuts with extra seeds such as sunflower seeds.
  • Maple syrup can be substituted with other liquid sweeteners such as agave nectar or honey.
  • Make sure to stir the granola halfway through baking to prevent uneven browning or burning.
  • The flax seeds help bind the granola but can be omitted if necessary, though texture may differ slightly.
  • Author: Madelynn
  • Prep Time: 25 minutes (includes soaking time)
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/apple-granola-recipe/