Ingredients
Dry Ingredients
- 2 ½ cups old fashion rolled oats (gluten-free if needed)
- ½ cup walnuts (chopped)
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- ⅔ cup red apple (about 1 red apple - peeled, cored, and cut into 1/4 inch cubes) (I love Honeycrisp)
- ⅓ cup melted coconut oil
- ¼ cup real maple syrup (or honey)
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prepare for baking the granola.
- Mix Ingredients: In a large mixing bowl, combine the rolled oats, chopped walnuts, cinnamon, nutmeg, salt, and cubed apples. Then add the melted coconut oil, maple syrup or honey, and vanilla extract. Stir everything thoroughly until the oats and nuts are fully coated with the wet ingredients.
- Spread Granola: Spread the granola mixture evenly onto the lined baking sheet. Use a spatula to press it down firmly; a thinner layer will create crunchier granola clusters.
- Bake: Bake the granola for 22 to 28 minutes, stirring halfway through to ensure even cooking. For chunkier granola, press it down again after stirring. The granola may appear slightly underdone when you remove it from the oven but it will crisp up as it cools.
- Cool and Store: Allow the granola to cool completely for at least 20 minutes on the baking sheet before breaking into clusters. Store in an airtight container at room temperature for up to one week, or freeze in a sealed freezer-safe bag for up to three months.
Notes
- Use gluten-free oats to keep the recipe gluten-free if needed.
- For a vegan option, substitute honey with maple syrup.
- Pressing the granola thin helps to achieve a crunchier texture.
- The granola crisps up more as it cools—don't overbake.
- Store in an airtight container to maintain freshness and crunchiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
