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Apple Pie Granola

Apple pie granola with crisp clusters made by baking spiced oats until golden, then cooling fully so it crunches. Dried apple pieces and raisins are folded in after baking for chewy pops and a warm cinnamon-spice aroma.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup rolled oats
  • 1 cup pecans, roughly chopped
  • 1 cup dried apple pieces
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp ginger
  • 0.25 tsp salt
Sweetener and binders
  • 0.3333 cup brown sugar, packed
  • 0.3333 cup maple syrup or honey
  • 0.25 cup coconut oil or unsalted butter, melted
  • 1 tsp vanilla extract
Finishers
  • 0.5 cup raisins or dried cranberries added after baking

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment for easy cleanup.
  2. Combine rolled oats and pecans in a large bowl.
Make the spiced syrup coating
  1. Whisk brown sugar, maple syrup or honey, melted coconut oil or unsalted butter, cinnamon, nutmeg, allspice, ginger, salt, and vanilla extract until smooth.
  2. Pour the spiced syrup over the oats and pecans, then toss until thoroughly coated.
Bake until golden
  1. Spread the coated oats in an even layer on the prepared baking sheet.
  2. Bake for 30–35 minutes, stirring once at the 15-minute mark, until golden and fragrant with visible toasted clusters starting to form.
Cool and finish
  1. Cool granola completely without stirring so it crisps as it cools.
  2. Break into clusters and toss with dried apple pieces and raisins or dried cranberries.

Notes

For the crispiest clusters, let the granola cool fully on the pan—moving it early prevents firm clumping. Store airtight at room temperature up to 2 weeks; freezing works up to 2 months (thaw at room temperature). For a lighter option, use maple syrup instead of honey or swap pecans for chopped walnuts; both keep the apple-pie spice vibe.