Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine dry ingredients: oats, chopped apples, nuts, seeds, cinnamon, nutmeg, and salt. Stir well.
- In a separate bowl, whisk together the wet ingredients: melted coconut oil, maple syrup, and vanilla extract.
- Pour the wet mixture over the dry ingredients and mix until everything is well coated.
- Spread the granola evenly on the prepared baking sheet in a single layer.
- Bake for 25–30 minutes, stirring halfway through to ensure even baking.
- Remove from the oven and let it cool completely on the tray to allow it to crisp up.
- Once cooled, transfer to an airtight container for storage. It will keep well for up to 2 weeks at room temperature or up to 1 month in the fridge.
Notes
For extra clumpy granola, press the mixture firmly into the pan before baking and avoid stirring mid-bake.
You can substitute dried apples with dried cranberries, raisins, or chopped dates if preferred.
Use fresh apples only if you sauté or dry them slightly first to reduce moisture.
Want a sweeter version? Add 2 tbsp brown sugar or extra maple syrup before baking.
This recipe is easily gluten-free if you use certified gluten-free oats.
