Apple pie granola (gluten free/vegan)

Apple pie granola (gluten free/vegan)

Apple pie granola (gluten free, vegan)

A sweet and buttery granola made with apple puree, maple syrup and cinnamon, all rolled together with baked dates and dried apple chunks. This recipe uses gluten-free oats and coconut oil to make a delicious, completely free-from breakfast granola.

PREP TIME: 10 MINS

COOK TIME: 18 MINS

TOTAL TIME: 28 MINS

gluten free vegan apple date granola bowl

I’ve been on a bit of a granola roll since discovering just how easy it is to make from scratch at home – from this basic maple pecan recipe to a more indulgent dark chocolate orange granola.

This spiced apple version is the latest installment in the granola saga – and it’s a pretty damn good one. By cooking up some apples into a puree and mixing them with the base oat mixture, you get a really soft, squidgy and appley granola. 

gluten free vegan apple and date granola bowl

Ingredients

Gluten-free rolled oats – the basic ingredient needed for any granola base. Opt for jumbo rolled oats for the best chunky consistency

Maple syrup – feel free to swap for a drizzle of honey instead of the much more expensive maple syrup, if preferred. This recipe also uses some brown sugar to make the apple puree, as they work together really nicely

Coconut oil – to help with crisping up and binding the granola into nice big chunks (it doesn’t add any noticeable coconut taste to the final flavour)

Apple sauce – made from finely chopped fresh apples cooked in a little water and brown sugar, then pureed with an electric hand blender

Dried apple chunks – you can either make these from scratch by finely chopping up an apple, spreading out on a baking tray and baking at a medium temperature until they’ve dried out. Alternately, you can buy ready-made dried apple rings and chop them up into the granola mix

Dates – not an essential ingredient, but adds bursts of sweetness that really compliments the apple flavour

Cinnamon – again, can be omitted if preferred

Extra ingredients & flavours

Walnuts/pecans – adding nuts gives a nice crunch to the soft and chewy apple granola. Try mixing in a few handfuls of walnuts or pecans into the base mixture before putting in the oven

Other dried fruit – sultanas, dried cranberries or cherries also go well with the granola. Make sure to add these after baking the granola, or sprinkle over the tray when it only has 5 minutes left in the oven to prevent them burning

Mixed spice – the base recipe uses cinnamon for a warming apple flavour, but you can spice it up further using a teaspoon or two of mixed spice 

Dark chocolate chips – for a super indulgent twist, omit the dates and add in a few tablespoons of chocolate chips to the cooled granola

 

Method

Make the apple sauce – chop the apple into chunks and place in a small saucepan. Add the brown sugar and enough water to just cover the bottom of the pan. Cover with a lid and cook on a medium-low heat for about 10 minutes, until softened (make sure it doesn’t cook dry and burn the bottom of the pan – add more water if necessary). Then remove from the heat and blend into a puree using an electric hand blender

Stir together the base ingredients – in a large mixing bowl, stir together the oats, melted coconut oil, maple syrup, cinnamon, chopped dates and apple sauce. If the mixture looks/feels a bit too wet, add an extra few sprinkles of oats

Bake the granola – press the mixture down into a thin, even layer on a tray covered in high-quality greaseproof paper, keeping the dates roughly covered by the oats to prevent them burning in the oven. Then place in the preheated oven for 15-18 minutes. Remove once it has turned golden brown and the outer edges are starting to crisp up and harden – keep a careful watch over it to make sure it doesn’t start to burn

Leave to cool – remove the granola and leave to cool for at least 20 minutes. Then, use a knife or your hands to break the sheet up into smaller chunks, and stir together with the dried apple pieces

Serve immediately with fresh fruit and alt-milk, and keep any leftovers in an airtight container for up to 10 days

free from apple & date granola

Storage info

This granola keeps in an airtight container for up to 10 days, although ideally eat within a week for maximum freshness. Due to the addition of apple puree in the base granola mix, this recipe is slightly more moist than other granola types, meaning it doesn’t keep for quite as long. 

Apple pie granola (gluten-free, vegan)

A sweet and buttery granola made with apple puree, maple syrup and warming cinnamon, all rolled together with soft baked dates and dried apple chunks. This recipe uses gluten-free oats and coconut oil to make a delicious, completely free-from breakfast granola.
Course Breakfast
Cuisine American
Keyword dairy free, gluten free, oats, vegan
Prep Time 20 minutes
Cook Time 18 minutes
Cooling time 20 minutes
Total Time 58 minutes
Servings 8 bowls
Calories 410kcal

Equipment

  • Mixing bowl
  • Small saucepan
  • Baking tray

Ingredients

  • 3 cups (285g) gluten-free rolled jumbo oats
  • 1 large apple
  • ¼ cup (50g) soft brown sugar
  • ½ cup (75g) coconut oil
  • 1 tbsp maple syrup
  • 70 g (0.3oz) dates, softened if needed
  • 2 tsp mixed spice
  • ½ tsp cinnamon
  • ½ bag dried apple rings/chunks

Instructions

  • Preheat the oven to 170°C or 350°F
  • Chop the apple into rough chunks and tip them into a small saucepan. Add the sugar and a splash of water to cover the bottom of the pan and cook on a medium-high heat for 6-8 mins until the apples are soft. Then add the cinnamon and pulse with an electric hand blender until it forms a smooth puree
  • In a large mixing bowl, add the oats, mixed spice, apple puree, dates and maple syrup. Heat the coconut oil in a microwaveable bowl on a low heat for about 1 minute until melted, then add to the mixing bowl. Stir it all together until the oats are evenly coated
  • Cut a rectangle of greaseproof paper to the size of a large baking tray, then tip the granola mix on top and press down with the back of a spoon to form a thin, even layer (roughly 1cm thick - the thinner the better to allow the granola to dry out properly in the oven). Try to make sure the tops of the dates are covered with some of the oats, to prevent them burning in the oven
  • Place the tray in the oven and bake for 15-18 minutes. Remove the granola once it has turned golden brown and the edges are starting to crisp up. (Keep a careful watch on it towards the end of the baking time, as granola spread very thinly may cook quicker, or vice versus if spread thicker)
  • Leave to cool for 20 minutes - don't stir the granola before this time. Then, use a knife or clean hands to break it up into smaller chunks, and mix together with the dried apple pieces
  • Serve with fresh fruit and alt-milk. Store any leftovers in an airtight container for up to 2-3 weeks

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