No need to spend money on pricey store-bought granola anymore! Applesauce is a fantastic way to sweeten your granola and keep it budget-friendly. This recipe uses basic, everyday ingredients you probably already have in your kitchen. It's not overly sweet, perfectly crunchy, and stays fresh for up to 2 weeks.
I got tired of spending SO much money on store-bought granola, so I started making my own. And guess what, this applesauce granola recipe has become my absolute go-to. It's the one I turn to whenever I crave some good but easy-to-make granola.
What I love about it is that I can make it anytime since I usually keep 1 or 2 jars of applesauce in my pantry. You know what else I like? Those perfect little clusters. It's right between loose granola and huge crunchy chunks.
My favorite way to enjoy it is with some plant-based milk like breakfast cereal, but it's also amazing as a topping for smoothie bowls, yogurt, or even fruit salad.
Key ingredients and substitutions
- Unsweetened applesauce: This is your key ingredient for binding the granola together. I recommend going for unsweetened applesauce since you'll be adding another sweetener anyway. Plus, it brings out a subtle apple flavor that's lovely during those cozy fall and winter months.
- Coconut oil: You need oil to get that crispy texture and even browning during baking. Regular coconut oil gives the granola a light coconut aroma, which I personally don't mind. But if you're not a fan, use refined coconut oil which has been stripped of that coconut taste.
- Maple syrup: A sweetener is essential for caramelization. I love using maple syrup because it adds a delicate toffee flavor. If you're looking to keep the costs down, you can swap it out for regular granulated sugar or brown sugar.
- Vanilla extract: To take your granola to the next level, add a good amount of vanilla extract. Here's the vanilla extract I use and recommend. It's made of real vanilla, not aroma, and you can definitely taste a difference.
- Gluten-free rolled oats: These are the foundation of your granola. Just be sure not to use quick oats for this recipe as they don't provide the same crunch factor and bite.
- Raw almonds and sunflower seeds: For added crunch and a boost of nutrition.
- Pinch of salt: If you check store-bought granolas, you'll notice they all contain some salt, and for good reason. It's a natural flavor enhancer. We'll add a pinch to bring out the apple and vanilla flavor in this granola.
Elo's tips
- If using homemade applesauce, make sure it's well-blended. It's going to mix better with the rest of the ingredients and coat the oats evenly.
- Use a silicone baking mat if you've got one. I picked this tip up at Caitlin at From My Bowl and it's been a total game-changer! It prevents moisture from collecting on the baking paper and helps the granola get super crunchy.
- Bake it nice and slow! We're talking around 300°F (150°C). This gives everything enough time to toast evenly and develop that nice golden crunch. I found that if you bake it hotter, the edges start to burn before the center is perfectly done.
- Flip it halfway through–it makes a huge difference! Use a spatula or a wooden spoon to break up the granola and move the pieces from the edges towards the center and vice versa.
- Let it cool completely. And I mean completely. Don't stir it once it comes out of the oven! The clusters will solidify as the granola cools.
- Turn it into fall granola. The applesauce sets the perfect base for fall flavors but I wanted to keep this basic recipe very versatile. To lean into that fall goodness, you can add a generous amount of cinnamon (or pumpkin pie spice) to the wet ingredients and stir dried apple chunks into the cooled granola.
- Swap out the almonds with your favorite nuts. Pecans and hazelnuts are great. To keep it nut-free you can simply replace them with pumpkin seeds or more sunflower seeds.
Step-by-step instructions
- Step 1: Combine the wet ingredients. Add the applesauce, melted coconut oil, maple syrup, vanilla extract, and salt to a large mixing bowl. Stir well until the oil is well incorporated with the rest of the ingredients.
- Step 2: Add in the dry ingredients. Start by chopping the almonds with a knife. I recommend a chef's knife with a flat (not curved) blade. Add them to the bowl with the wet ingredients. Finally, stir in the oats, and salt.
- Step 3: Spread out the oat mixture. Line a large baking sheet with parchment paper. Spread the granola in a thin, even layer and press it flat with a spatula. This will help it form clusters as it bakes.
- Step 4: Bake the granola for 20 minutes. Stir halfway through and bake until golden brown. Remove the pan from the oven and let it cool completely.
Storage tips
Room temperature: Transfer the cooled and crunchy granola to an airtight container. I like using two 16-oz (500 ml) Weck or Mason jars, but cleaned marinara sauce jars work great, too. It'll stay fresh on your counter for up to 2 weeks without problems.
Refrigerator: If you want it to last a bit longer, you can store the airtight container with the granola in the fridge This should give it an extra 1-2 weeks of freshness. And yes, it will stay extra crunchy!
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The recipe
Easy Applesauce Granola
Ingredients
Wet ingredients
- 2 tablespoons (30 g) coconut oil see notes
- ⅓ cup (90 g) unsweetened applesauce
- 3 tablespoons maple syrup see notes
- ¾ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Dry ignredients
- 1 ½ cups (165 g) rolled oats gluten-free if needed
- ½ cup (75 g) raw almonds
- ½ cup (75 g) sunflower seeds
Instructions
- Oven: Preheat the oven to 300°F (150°C).
- Coconut oil: Melt the coconut oil.
Almonds: Roughly chop the almonds with a knife.
Wet ingredients: Combine the applesauce, maple syrup, melted coconut oil, vanilla extract, and salt in a large mixing bowl.
Dry ingredients: Add the oats, chopped almonds, and sunflower seeds to the bowl. Stir until well combined.
Bake: Spread the mixture onto a parchment-lined baking sheet in a thin, even layer. Bake for 20 minutes at 300°F (150°C, fan) on the middle rack of your oven.
Flip the granola with a spatula and make sure to bring the granola from the edges towards the center. Bake for another 20 minutes.- Cool: Let the granola cool completely before stirring and transferring to an airtight container.
Notes
- Coconut oil: Use refined coconut oil if you don't like the coconut flavor.
- Maple syrup: You can swap it out for regular granulated sugar or brown sugar.
Nutrition
Leave a star rating and review below. Thank you!
I do not like making food BUT this recipe is SO EASY to follow and my first attempt at granola is a success! I love the tips and options and the details on every step especially the oven setting which I believe helped me to get it right. Thanks Elo! Looking forward to trying more recipes!
Thank you so much Liz! Glad it turned out so good!