Made with real apples and peanut butter, this granola has all the flavors of apple pie. Best of all, it’s low in sugar (no refined sugar!), and packed with wholesome ingredients.
When fall rolls around, and I finally get my chance to go apple picking, I’m normally scouring my cookbooks for ideas to use up fresh apples.
Bars, cakes, cookies, crisps, crumbles, and pies tend to take center-stage in apple baking.
What about healthier options? I’ve made apple bars, low-sugar apple crisp, and low-sugar apple butter. I wanted to come up with an apple-pie inspired granola.
This peanut butter apple pie granola is so decadent, you’ll be surprised how healthy it is. It’s my new favorite obsession for topping yogurt, cottage cheese, oatmeal – or eating it straight out of the jar.
Why You’ll Love Peanut Butter Apple Pie Granola:
I mean, first off… is there a better combination than peanut butter and apples?
Real, wholesome ingredients. This recipe uses two fresh apples, peanut butter, nuts, and maple syrup.
Super easy to make. Apple Pie Peanut Butter granola comes together in minutes, you just have to be patient while it is baking.
Healthier than store-bought alternatives. There is no refined sugar, and this recipe is packed with nutritious ingredients like flaxseed, nuts, and unsweetened coconut.
- Old Fashioned Rolled Oats – Don’t use quick cook or steel cut!
- Apples – This recipe calls for 2 medium apples, peeled, cored, and diced into small 1/4-inch size pieces. I like really small pieces in my granola. Make sure they are thin enough to dry out in the oven. Any decent baking apple works well for this recipe (Honeycrisp, Pink Lady, Granny Smith, or Golden Delicious).
- Ground Flaxseed – If you don’t want to use ground flax, you can add another quarter cup of oats. The best swap is almond flour.
- Nuts – Pecans, walnuts, and peanuts. Make sure you use peanuts, but you can swap the other nuts as needed.
- Maple Syrup – You can swap this for honey.
- Spices – Cinnamon, ginger, nutmeg, cardamom (optional), and allspice.
- Vanilla Extract – I use a full tablespoon. I normally like to use real vanilla extract, but don’t be afraid to use imitation vanilla if that’s all you have.
- Unsweetened Coconut Flakes – Unsweetened shredded coconut or coconut flakes both work. I suggest if you use flakes to chop them up a little bit (unless you don’t mind larger pieces).
- Salt – I always use Diamond Crystal Kosher salt. Reduce the salt by approximately half if you’re using regular table salt.
- Smooth Peanut Butter – Natural or regular is fine.
- Coconut Oil – You can swap this out for butter if needed.
How to Make Peanut Butter Apple Pie Granola:
- Chop the apples and nuts: Before you get started, prep the nuts and apple. I like mine on the smaller side, but leave larger chunks if you prefer.
- Preheat your oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Heat and mix wet ingredients: In a small, heatproof bowl, combine the peanut butter and coconut oil. Microwave on high for 20 to 30 second intervals, until the coconut oil is melted. Be careful to watch the mixture to avoid spillage. Add the vanilla and maple syrup and stir to combine.
- Stir dry ingredients: Combine all of your other dried ingredients together, including the apple.
- Combine wet & dry ingredients: In a large bowl, combine the wet and dry ingredients until thoroughly mixed.
- Spread evenly on a prepared sheet pan: I like to line my pan with parchment paper. If you don’t have that available, use tin foil and give it a quick spray with non-stick spray.
- Bake at 325 degrees Fahrenheit for 25-30 minutes until golden brown and fragrant: During the baking process, you’ll definitely want to give it a stir or two in the middle to ensure all pieces have been toasted lightly. If you prefer a crunchier granola, you can bke it for longer.
- Remove the granola from the oven and allow to cool completely before transferring to an airtight container.
How to Store Peanut Butter Apple Pie Granola:
You can your granola in an airtight container (I like a glass jar with a tight lid) at room temperature in a cool place for several days.
However, being that there is fresh apple in this recipe, I prefer to store this recipe in an airtight container in the refrigerator.
Freezing Instructions: if you don’t think you’ll finish it within a few weeks I suggest freezing it. Pop it into a plastic bag or in a plastic airtight container. To defrost, just let it come to room temp an hour or so before you want to use it.
Peanut Butter Apple Pie Granola
- 1 half sheet baking tray, lined with parchment paper
- 2 cups (160 g) old fashioned oats
- 2 medium apples, peeled, cored, and chopped into small 1/4 inch thick pieces
- 1/4 cup (28 g) ground flaxseed
- 1/2 cup (60 g) walnuts or pecans, roughly chopped
- 1/4 cup (37 g) peanuts
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cardamom
- 1/4 cup (54 g) smooth peanut butter
- 1/4 cup (54 g) coconut oil
- 1/4 cup (85 g) real maple syrup, substitute honey
- 1 teaspoon pure vanilla extract
- Arrange a rack in the top third of the oven. Preheat the oven to 325℉ and line a half sheet baking tray with parchment paper.
- In a large bowl, combine the dry ingredients. Set aside.
- In a small, heatproof bowl, combine the peanut butter and coconut oil. Microwave on high for 20 to 30 second intervals, until the coconut oil is melted. Add the vanilla and maple syrup and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Spread the granola mixture on the prepared baking sheet.
- Bake for 25 to 30 minutes, stirring halfway through to ensure even browning. The granola is done when it a light golden brown. it will continue to crisp up once it cools. The granola can be stored in an airtight container in the refrigerator for a week, or up to three months in the freezer in a freezer bag.