Our gluten free apple cinnamon granola is the perfect blend of crunchy oats and chewy dried apples. This granola is perfect for breakfast or even a snack, and it’s dairy free, vegan, and peanut free!
Apple cinnamon granola is the perfect way to transition from late summer to fall when apple season is in full swing, and this recipe is easy to make and it’s packed with flavor.
Baking this granola will make your kitchen smell pretty amazing with the apple butter and spices. It smells like you’re baking an apple pie, but without all the extra work!
Most packaged granolas have multiple allergens or are made in facilities with a lot of allergens, but since this is homemade, you can control exactly what goes into your granola, making it easier to fit your diet if you have multiple food allergies.
Why we love this recipe
This apple spice granola recipe is really easy to make, it’s full of fall flavor, and it’s a great way to meal prep allergy-friendly breakfasts or snacks for the week ahead.
You can serve this with milk as a cereal (usually how I love granola!), or you can add this to homemade trail mix, or sprinkle it on top of dairy free yogurt for an easy snack.
How to make gluten free apple cinnamon granola
Here are the steps to make our apple cinnamon granola. This is just an overview of the steps, the full recipe is at the end of the post.
- Preheat your oven to 350° F.
- Add the dairy free butter or coconut oil to a large bowl and microwave it for 30-60 seconds to melt the butter.
- Whisk the apple butter, maple syrup, cinnamon, and vanilla into the melted butter.
- Add the oats to the bowl and stir to coat everything.
- Spread out the coated oats onto the baking sheet pan and cook for 10-12 minutes.
- Stir and add the dried apple pieces and coconut flakes, and bake again for 5 minutes. If you want to add chopped pecans or sunflower seeds, this is a when you would add those as well.
- Stir and bake again for another 5 minutes, or until everything begins to turn golden brown.
- Remove from the oven, stir, and allow to cool completely. The granola should be crisp once cooled completely.
- Store in an airtight container at room temperature for up to 2 weeks.
- Serve with milk and fresh diced apples or use it on top of dairy free yogurt.
We didn’t add pecans to this recipe, but chopped pecans would be a delicious addition to this granola if you can have them. Sunflower seeds are also a great idea if you want to add more healthy fats and protein.
Which apple butter to use for this granola
For this recipe, you can use store-bought apple butter or you can use homemade apple butter, both will work! Opt for an apple butter that is thick and not runny, since we made this recipe with thicker apple butter.
We have recipes for both regular apple butter and crabapple butter, and this recipe would be delicious with either of those apple butter recipes!
If you don’t have apple butter, you can use some apple sauce and add some extra cinnamon. The recipe may not be as sweet, however, since apple butter has added brown sugar.
More about this recipe
This recipe was originally created by Kirsten Burrows at Treat Yourself Sweeter and was included as a guest post on Life’s Ambrosia. We have made updates to the post and to the recipe.
Here is a note from Kirsten on her original recipe:
With healthy granola, it is so easy to quick whip up breakfast… only a couple of ingredients – milk and granola & maybe some yogurt. Easy…. If you love a little color, you can always throw in some berries too.
Check out our other allergy friendly granola recipes!
Gluten Free Apple Cinnamon Granola (Vegan)
Ingredients
- ¼ cup dairy free butter or coconut oil
- 2 Tablespoons pure maple syrup
- ½ cup apple butter
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 ½ cups gluten free old fashioned oats
- ¾ cup chopped dried apple
- ¼ cup shredded unsweetened coconut
- Optional: sunflower seeds or chopped pecans
Instructions
- Preheat your oven to 350° F.
- Add the dairy free butter or coconut oil to a large bowl and microwave it for 30-60 seconds to melt the butter.
- Whisk the apple butter, maple syrup, cinnamon, and vanilla into the melted butter.
- Add the oats to the bowl and stir to coat everything.
- Spread out the coated oats onto the baking sheet pan and cook for 10-12 minutes.
- Stir and add the dried apple pieces and coconut flakes, and bake again for 5 minutes. If you want to add chopped pecans or sunflower seeds, this is a when you would add those as well.
- Stir and bake again for another 5 minutes, or until everything begins to turn golden brown.
- Remove from the oven, stir, and allow to cool completely. The granola will be crisp once cooled completely.
- Store in an airtight container or jar at room temperature for up to 2 weeks.
- Serve with milk and fresh diced apples or use it on top of dairy free yogurt.
Notes
Nutrition
Pin for later!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.
This granola recipe sounds perfect for autumn, when all you need is a bowl of comforting but healthy food!
Thanks Claudia!
This looks great. Trying to cut back on gluten. Will definitely try this.
This a flavourful and energy packed idea for breakfast. A few ingredients I may have to substitute but thanks for this regardless.
You’re welcome Karl!
MUST EAT ALL THE FALL THINGS. This would be so amazing in yogurt, with milk or just on its own! Gotta try!
Let me know how you like it Karly!