If you’ve ever been to the grocery store and studied the food labels on any kind of packaged granola, you know it ain’t pretty. So. Much. Added Sugar.
That’s why it tastes good, of course. I love the crunchy, sweet combination of granola to top my yogurt or smoothie bowl.
Today I’m sharing my paleo granola recipe that you can eat without guilt. It’s naturally sweetened, with applesauce and just a scant tablespoon of pure maple syrup drizzled at the end.
The combinations for granola are customizable to your preferences, but I piled in protein powerhouses like flax seed and chia seed for that extra push.
Mix up a batch of this and get snacking!
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Paleo Apple Pie Granola
No Refined Sugar | Paleo | Clean Eating | Protein Packed
Ingredients
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup coconut flakes (unsweetened)
- 1/2 cup pepitas (raw pumpkin seeds)
- 1/4 cup raw cashews
- 1/4 cup ground flaxseed
- 1 Tbsp chia seeds
- 1 tsp McCormick Apple Pie Spice
- 1/2 tsp pure vanilla extract
- 2 Tbsp coconut oil (melted)
- 1/8 tsp pink Himalayan salt (fine ground)
- 1/3 cup unsweetened applesauce (1 pouch like GoGoSqueez!)
- 2 egg whites
- 1 Tbsp pure maple syrup (optional, for drizzling)
Instructions
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In a large bowl, mix together all dry ingredients (rolled oats through chia seeds) to thoroughly combine.
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In a small box, mix together apple pie spice, vanilla extract, melted coconut oil, salt, and applesauce.
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Whisk egg whites until just frothy.
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Add to applesauce mixture and stir well.
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Mix wet ingredients into dry ingredients and stir well to combine.
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Spread granola mixture in a thin layer on a cookie sheet lined with parchment paper.
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Bake at 300 degrees for 45 minutes, stirring every 15 minutes. You will know granola is done when pieces are a little crispy and golden brown.
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If you’re opting to add a touch of natural sweetness with maple syrup, drizzle immediately after removing from the oven. Allow to cool before enjoying.
Recipe Notes
The showstopper of this recipe is McCormick brand Apple Pie Spice. I use this instead of cinnamon everywhere I can. It’s a blend of cinnamon, nutmeg, and allspice, and your house will smell exactly like an apple pie is baking after you bake this granola.
Makes about 3 cups of granola – you may want to double the recipe, as this lasts in an airtight container at room temperature for several weeks.
Granola is another of my weaknesses. It’s really easy to go from one 1/4 cup serving to three 1/4 cup servings without even realizing it. My tip: Portion into single servings and freeze. It’ll last months in the freezer and makes it more difficult to overheat.
What’s your favorite granola ingredient? I’m working on a peanut butter version next! If you’re looking for something to eat this granola with, it’s perfect on a PB&J Smoothie Bowl or Cinnamon Roll Oatmeal smoothie.
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