Apple Crisp Granola {Guest Post}

I love an excuse to eat dessert for breakfast. I’d eat pie for breakfast everyday if I could and probably wouldn’t be ashamed to admit doing so either. It’s loaded with fruit, so why not? Rachel of Rachel Cooks has put together a quick and tasty apple breakfast that can also be used as a dessert topping. Eek! Pass me the maple syrup and a spoon?

Apple Crisp Granola by Rachel Cooks -

When Rachel asked me to participate in her Apple Party, how could I say no? Apples scream fall and I love everything about fall. Apples, apple cider, donuts, hay rides, pumpkin everything, and especially that crisp feeling in the air. Perfection if you ask me. Plus, Rachel was so kind to participate in my Pancake Party–I had to return the favor! Although this recipe doesn’t have fresh apples in it, it still encompasses all those great flavors of fall. It tastes like you’re eating a bowl of apple crisp–for breakfast!

Apple Crisp Granola by Rachel Cooks -

Apple Crisp Granola

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Apple


  • 3 C thick cut rolled oats
  • 1 C walnuts chopped
  • 1/2 C unsweetened shredded coconut optional
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 4 Tbsp light brown sugar
  • 2 Tbsp wheat germ toasted
  • 2 Tbsp ground flax-seed
  • 4 Tbsp canola oil
  • 4 Tbsp honey
  • 1 tsp vanilla extract
  • 2 C dried apples chopped


  • Preheat oven to 300F°. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat. Set aside.
  • In a large bowl, stir together oats, walnuts, coconut, salt, brown sugar, wheat germ, ground flax, cinnamon and nutmeg.
  • In separate small microwavable bowl, stir together canola oil, vanilla and honey. Heat in microwave for 45 seconds on 50% power.
  • Pour wet ingredients over dry ingredients and stir until everything is well coated.
  • Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown.
  • Let cool completely, stirring occasionally to break up chunks. Stir in dried apples once granola has cooled.
  • Store in airtight container.


Yields approximately 5 cups.

Apple Crisp Granola by Rachel Cooks -

Verdict: Loved everything about this. You have the crunch of the granola, the chewiness of the dried apples and then of course all the flavors of fall with the spices. It tastes just like apple crisp! I swear!
Husband’s take: He wasn’t too keen on the dried apples (personal preference), but loved the granola. He calls granola “chicken feed” but loves eating it for breakfast. He mixes it with Rice Krispies but I try not to judge.
Changes I would make: Serve it over ice cream?
Difficulty: Easy!

You can find Rachel on Facebook and Twitter.

Check out more recipes from Rachel: Kahlua cinnamon brownies, Pizza turkey burgers and Cinnamon vanilla bread with Tahitian vanilla bean whipped butter.

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11 Responses to “Apple Crisp Granola {Guest Post}”

  1. #
    Rachel Cooks — September 21, 2012 at 7:39 am

    Thanks for having me, Rachel! xo

  2. #
    Liz @ The Lemon Bowl — September 21, 2012 at 11:00 am

    Looks delish – I am in the mood to make some granola!!

  3. #
    Rachel {studio cuisine} — September 21, 2012 at 11:46 am

    Definitely just bought a version of this in the store, so excited to have a recipe for it!

  4. #
    Jennifer @ Mother Thyme — September 21, 2012 at 1:19 pm

    Love this! I could totally see this over a bowl of ice cream!

  5. #
    Rachael {SimplyFreshCooking} — September 21, 2012 at 1:49 pm

    This looks so yummy! I think the only thing I’d change is making my own dried apples as I don’t really care for store bought dried fruit. Yum!!!!

  6. #
    Cassie — September 21, 2012 at 3:30 pm

    I love this granola!

  7. #
    JulieD — September 22, 2012 at 8:52 am

    Looks amazing!! What a great month of apple so far, Rachel!!

  8. #
    Julie @ Table for Two — September 23, 2012 at 9:27 pm

    I love the flavors of this granola!! i could seriously put this on everything! greek yogurt would be #1

  9. #
    Jamie @ Thrifty Veggie Mama — September 23, 2012 at 10:12 pm

    Looks great. Hubby eats granola for breakfast almost every day.

  10. #
    Linda — October 19, 2013 at 11:07 pm

    This looks so good! I’m not fond of canola oil. Could I use coconut oil instead in this recipe?

    • #
      Rachel — October 20, 2013 at 7:45 am

      IF you’re comfortable and familiar with that substitution then I would go ahead and try it. I haven’t tried that so I can’t personally vouch for it.

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