This crunchy apple granola is packed with nutrients and will soon become a favorite. Spiced with cinnamon and cloves, it makes the perfect fall snack.
- 3 cups old-fashioned rolled oats*
- 1/2 cup uncooked quinoa
- 1 cup almonds (I used a mixed of slivered and whole)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 large apple, peeled & diced (any variety)
- 1/3 cup melted coconut oil (or vegetable oil)
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup*
- 1/4 cup packed dark brown sugar
- 3/4 cup raisins
- Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, toss the oats, quinoa, almonds, cinnamon, nutmeg, cloves, and salt together until combined. Fold in the dived apple. Set aside.
- In a medium bowl, whisk together the oil, vanilla, applesauce, maple syrup, and brown sugar. Pour over dry ingredients and mix until everything is moistened. Spread onto two baking sheets and bake for 45 minutes, making sure to stir the granola every 10-15 minutes to prevent burning. Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the raisins.
- Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the apples.
- Oats: Make sure your oats are certified gluten free if you have an intolerance.
- Sweetener: You may use honey, agave, or light corn syrup as the liquid sweetener. Keep in mind that using honey means your granola is no longer vegan.
Keywords: apple spice granola, apple spice quinoa granola