Clumpy Apple Cinnamon Granola with Pecans

Created by Laura Wright
5 from 4 votes
This warm spiced and clumpy apple cinnamon granola is perfect for greeting Fall days! Baked with maple syrup, coconut oil, and almond butter for binding. Crunchy apple chips and pecans stud all the clumped up pieces.
A 3/4 angle shot shows a serving size bowl of apple cinnamon granola with almond milk. A spoon is sticking out of the bowl.

Follow these steps at home to make vegan, slow-baked, and clumpy apple cinnamon granola with pecans. Perfect for enjoying during Fall apple season! With plenty of cozy cinnamon, vanilla and crispy baked apple chips, this granola is great for breakfast with your yogurt or milk of choice. I have a couple little tricks for maximizing flavour and making the granola as clumpy as possible.

An overhead shot shows broken up clumps of apple cinnamon granola on a sheet pan with a spatula nearby.
An overhead shot of ingredients used in a granola recipe.
A 3/4 angle shot shows a cinnamon-y liquid mixture being added to a bowl of oats and chopped pecans.

I love a seasonal granola to shake up my morning routine. Apple and cinnamon is one of my favourite flavour combinations of all time, so I knew I had to try it in granola form. Crispy apple chips give us that bright apple flavour in a format that’s perfect for crunchy and wholesome homemade granola. If you’re really into clumpy granola, I recommend checking out the Mega Clump Granola recipe in my cookbook!

I combine maple syrup, refined coconut oil, and almond butter for our sticky binding base. It offers perfect sweetness and really holds this apple cinnamon granola recipe together. I also pre-toast the pats before baking the whole recipe at a lower-than-usual temperature. Baking at 300 degrees ensures a golden brown finished product without burning the pecans.

Some tips for this apple cinnamon granola:

  • I use Martin’s apple chips here–the plain ones with just apples in the ingredient list. The brand Bare Snacks makes a similar product!
  • I’m fairly confident that  you could use any nut/seed butter that you prefer in place of the almond butter. I just like the milder flavour of the almond here.
  • To make the granola clumpy, resist the urge to stir up the granola while it’s baking and as it cools. Less handling = more clumps.
  • I toast the oats before mixing up with the oil, maple etc! Gives them an extra toasty and lovely dimension of flavour.

I love serving these little apple cinnamon granola clusters with plain vegan yogurt and a nice dollop of apple sauce (more apples!). This works well as a parfait or simply in a bowl. You could also have it with your milk of choice (cold or warmed up is nice) and whatever fruit you like.

More homemade granola inspiration:

An overhead shot shows some granola mixed up prior to baking.
An overhead shot shows a hand holding a granola cluster.
An overhead shot shows almond milk being poured into a bowl of apple cinnamon granola.

Clumpy Apple Cinnamon Granola with Pecans

This warm spiced and clumpy apple cinnamon granola is perfect for greeting Fall days! Baked with maple syrup, coconut oil, and almond butter for binding. Crunchy apple chips and pecans stud all the clumped up pieces.
5 from 4 votes
An overhead shot shows broken up clumps of apple cinnamon granola on a sheet pan with a spatula nearby.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings 6 cups

Ingredients

  • 5 cups rolled oats (NOT quick cooking)
  • cup refined coconut oil, melted
  • cup maple syrup
  • ¼ cup smooth almond butter
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg or allspice
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract
  • ¾ cup raw pecan halves, broken or chopped into smaller pieces
  • 2 cups crispy apple chips (about 1 ½ cups broken up, see notes)

Notes

  • I use Martin’s apple chips here–the plain ones with just apples in the ingredient list. The brand Bare Snacks makes a similar product!
  • I’m fairly confident that you could use any nut/seed butter that you prefer in place of the almond butter. I just like the milder flavour of the almond here.
  • Resist the urge to stir up the granola while it’s baking and as it cools. Less handling = more clumps.

Instructions

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Spread the oats out on the baking sheet and toast them in the oven until fragrant, about 15 minutes. Remove the oats and let them cool slightly.
  • Lower the oven temperature to 300°F.
  • In a large bowl, whisk together the coconut oil, maple syrup, almond butter, cinnamon, nutmeg (or allspice), salt, and vanilla extract. Add the toasted oats and the pecan pieces to this mixture. Toss to coat with a spatula.
  • Transfer the granola mixture to the baking sheet and spread it out into an even layer, getting it as thin as possible and packing it down a bit. Bake the granola for 50 minutes to an hour, rotating the baking sheet at 30 minutes.
  • When the granola is done, it should be deeply golden brown and the pecans well-toasted. Let it cool completely in the baking sheet before breaking up and serving. Toss with the broken up apple chips at this point.
  • Cooled granola will keep in a sealed container at room temperature for about 2 weeks.
15/09/2023 (Last Updated 29/11/2023)
Posted in: autumn, breakfast, gluten free, snack, sweet, vegan, winter

5 comments

Recipe Rating




  • Grace

    5 stars
    Another amazing recipe from Laura! This granola is fall in breakfast form. The instructions were bang on for me. I used peanut butter because I didn’t have almond and I did not notice a peanut taste.

  • Jeannie

    5 stars
    Thank you for this recipe Laura! It looks and sounds so delicious! Do you think avocado oil would work instead of coconut oil?

    • Laura Wright

      Hi Jeannie!
      I think avocado oil would function the same as coconut oil here for sure. It doesn’t have quite the same buttery vibe, but I think it’ll be fine :)
      -L

  • Amanda

    This sounds incredible! Do you add the apple chips along with the oats & nuts?

    • Laura Wright

      Hi Amanda!
      They get added at the very end (after the granola ahas cooled won and clumped up a bit) in step 6!
      -L