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 - bakedbyrachel.com

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 - bakedbyrachel.com

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Apple Crisp Granola

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12


  • 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.


Calories: 292kcal, Carbohydrates: 37g, Protein: 5g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Sodium: 66mg, Potassium: 232mg, Fiber: 5g, Sugar: 19g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast
Cuisine: American
Keywords: Apple

Apple Crisp Granola by Rachel Cooks - bakedbyrachel.com

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!

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