Apple Pie Granola

Apple Pie Granola | The Sugar Hit


So it seems I’ve developed a new sneaky habit. I can’t stop turning desserts into breakfast. Remember this Sticky Date Granola? Well, I’m at it again.


Please meet Apple Pie Granola. It tastes exactly like what an apple pie would taste like, if it were a granola.


Apple Pie Granola | The Sugar Hit


It’s chock full of oats, but I also swapped in some quinoa flakes for about a third of the amount of oats I would usually use. Have you seen Quinoa Flakes around? They’re basically flattened out quinoa, and they’re very similar in application to oats. By which I mean, they make a great porridge in the morning, and work beautifully in this granola!


Here’s how I decide what goes into my granola recipes – every ingredient has to boost either the flavour or the health-factor of the mix. And if an ingredient can do both, then so much the better.






Apple Pie Granola | The Sugar Hit


Oats – love the taste plus they’re low GI, they help lower cholesterol, they’re full of fibre, and have more protein than any other grain.

Quinoa – adds a grassy sweetness to the mix, it’s gluten-free plus it’s another good source of protein, contains magnesium, phosphorus, iron and calcium.

Pecans – DELICIOUS, but also providing omega-6 fatty acids (good fats), they help reduce cholesterol, and another source of protein.

Almonds – creamy flavour and great crunch, and also SOOO GOOD FOR YOU, full of too many vitamins, minerals and good fats to list!


Apple Pie Granola | The Sugar Hit


I could go on about the health benefits of chia seeds, pepitas, maple syrup, flax seed oil, and even cinnamon all day! But I don’t want to bore you. Because I know the real reason you’re here. And it’s the food.


You want to know the answer to the most important question of all…does it taste good?


Apple Pie Granola | The Sugar Hit


Answer: YUP! When I promise Apple Pie Granola, I deliver. I used maple syrup to sweeten and bind this granola together, which I think beautifully mimics the caramelised brown sugar notes of a good apple pie.


I also added in a hefty portion of cinnamon, because cinnamon is THE SPICE of apple pie. A dash of vanilla mimics the sweet buttery scent of a beautiful pie crust, and the whole thing is rounded out with a generous portion of dried apple pieces.


Apple Pie Granola | The Sugar Hit


It’s Apple Pie Granola. No mistaking it. With a dollop of natural yoghurt, this is my dream snack. And I can’t wait for a really cold morning, so I can eat this with some hot milk, and even more apples sauteed and piled on top!


What do you think of my dessert granolas? And what’s your favourite dessert for breakfast/breakfast for dessert situation? Let me know in the comments!


xx Sarah.

Apple Pie Granola | The Sugar Hit


Apple Pie Granola
Exactly what an apple pie would taste like, if apple pie were granola.
  • 2 cups (200g) oats
  • 1 cup (100g) quinoa flakes
  • 1 cup (115g) pecan pieces
  • 1 scant cup (100g) flaked almonds (with skins, if possible)
  • ⅓ cup (35g) chia seeds
  • ⅓ cup (40g) pepitas
  • 1½ tbsp cinnamon
  • 1 tsp salt
  • ¾ cup (185ml) maple syrup
  • 2½ tbsp olive oil
  • ½ tbsp flax seed oil (optional, you could easily use all olive oil)
  • 2 tsp vanilla
  • 7 oz (200g) dried apple rings, chopped
  1. Preheat the oven to 180C, and line a large baking sheet with baking paper.
  2. Place the oats, quinoa, pecans, almonds, cinnamon and salt into a very large mixing bowl, and really toss it all together so the ingredients are well distributed.
  3. Add the maple, olive oil, flax seed oil (if using), and vanilla to the bowl, and stir until everything is well coated and combined.
  4. Dump the mixture onto the lined baking sheet and spread out in an even layer.
  5. Bake for 20 minutes, stopping halfway to stir the granola, bringing the more cooked edges into the middle, and the underdone parts to the edges.
  6. After twenty minutes, add the apple pieces and give it another good stir, then place back in the oven for 5 minutes, to finish the cooking process. The apple should be browned in places, and the granola should be dry and crisp.
  7. Leave to cool completely on the tray, and then store in an airtight container for a week, or even longer in the freezer.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.