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!
Love this granola! It's so easy to make and tastes so good. Make sure to have a look at the oven at the end so it won't burn.
That's a great tip, thank you!