Vegan Apple Cinnamon Pecan Fall Granola Recipe
Today we are making a Vegan Apple Cinnamon Pecan Fall Granola Recipe! Fall is in the air, and what better way to embrace the season than with a batch of homemade granola? This recipe brings together all the cozy flavors we love during this time of year—think warm cinnamon, crisp apples, and just the right touch of sweetness. The combination of crunchy oats, rich maple syrup, and a hint of vanilla makes this granola the perfect autumn snack. Whether you’re topping off your morning yogurt, enjoying it with a splash of almond milk, or munching it by the handful, this granola is sure to bring a taste of fall to every bite.
One of the standout ingredients in this recipe is the dried apple rings, which add a delightful chewy texture and a burst of natural sweetness. Paired with the lightly spiced pecans, which are toasted on the stove with coconut oil and sugar, the granola has an irresistible mix of flavors and textures that will have you reaching for more. And let’s not forget the maple syrup—its deep, rich flavor ties everything together, creating a granola that feels like a warm hug on a cool autumn day.
This granola is also versatile and easy to customize. If you’re a fan of raisins, they can be added in at the end for an extra layer of sweetness. Plus, the recipe is made with simple, wholesome ingredients like flax seeds and coconut oil, ensuring that each crunchy bite is both nutritious and satisfying. So, grab your favorite flannel, cozy up, and enjoy the best of fall with this Apple Cinnamon Spice Granola!
Why You’ll Love This Apple Cinnamon Pecan Fall Granola Recipe
Perfectly Balanced Sweetness and Spice: This granola strikes the ideal balance between sweet and spicy, with the natural sweetness of maple syrup and dried apples complementing the warmth of cinnamon and the subtle crunch of spiced pecans. Each bite delivers a delightful mix of flavors that truly capture the essence of fall.
Quick and Easy Homemade Comfort: In just a few simple steps, you can create a comforting, homemade granola that fills your kitchen with the cozy aromas of autumn. This recipe is perfect for busy mornings or whenever you need a quick, wholesome snack that feels like a treat.
Substitutions
Pure Maple Syrup: This should be pure maple syrup, not pancake syrup. Pure syrup will only contain one ingredient on the label. You can substitute with agave nectar or another liquid sweetener. For example, date syrup, brown rice syrup or coconut nectar with varying taste.
Flaxseeds: Substitute with chia seeds.
Dried Apple Rings: You can find this at a bulk food store or online. I haven’t tried this recipe with fresh apples, but another alternative would be to chop up fresh apples and eat them with the granola, versus putting dried apple rings in the baked granola.
Vanilla Extract: Choose a non-alcoholic vanilla flavor (which doesn’t contain alcohol so can’t have that extract label) or a vanilla extract without any added caramel color or dyes.
Coconut Oil: Use refined coconut oil, that doesn’t smell or taste like coconut. Virgin or extra-virgin coconut oil won’t work in this recipe in terms of taste. Do not substitute with another oil, as they don’t have the same properties that coconut oil does. You can also try vegan butter. Melt Organics makes delicious salted vegan butter sticks. This is not referring to a margarine-type spread!
Oats: Quick-cooking oats were used in this recipe, but rolled oats (aka, old-fashioned oats) can be a substitute. It would be a good idea to break up the rolled oats into smaller pieces, similar to quick oats, in a spice grinder for a second until they’re smaller flaked. The maple syrup mixture may not properly stick to the full rolled oats otherwise, due to their larger size. For those with a gluten allergy, choose specific gluten free oats, to avoid cross contamination.
Coconut Sugar: Swap in vegan brown sugar, although the recipe won’t be refined sugar-free. You’ll want to look for vegan-certified brown sugar, since not all sugar is vegan. White sugar (and brown sugar, which is made off of white sugar) uses bone char during processing, which makes it non-vegan.
Apple Cinnamon Pecan Fall Granola Recipe Notes
- For a crunchier texture, consider baking the granola a few extra minutes, but be sure to keep an eye on it to prevent burning.
- For more fall flavor, sprinkle in a pinch of ground ginger, ground nutmeg or raisins, after baking it.
More Recipes You’ll Love
Roasted Pear with Yogurt & Granola Crumble
Browned Butter Toffee Chocolate Chip Granola
If you make this Vegan Apple Cinnamon Pecan Fall Granola Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Apple Cinnamon Pecan Fall Granola Recipe
Equipment
- Baking Tray
- Parchment Paper
- Oven
- Small skillet
Ingredients
- 2 tbsp pure maple syrup
- 2 tbsp refined coconut oil
- ½ tsp vanilla extract
- ½ cup quick-cooking oats
- ⅛ tsp pink salt
- ¼ tsp ground cinnamon
- 1 tsp brown flax seeds
- ¼ cup dried apple rings chopped
For the Sugared Pecans
- 2 tbsp raw pecans
- 1 tsp coconut sugar
- ½ tsp refined coconut oil
Instructions
- Preheat the oven to 325 degrees F.
- In a medium-sized bowl, mix together the first three ingredients.
- Add in the oats, salt, flaxseeds and cinnamon. Lastly, stir in the dried apple.
- In a small skillet over low heat, add the coconut oil and coconut sugar.
- Once hot, add in the pecans. Stir them around for 1-2 minutes, until lightly toasted.
- Then turn off the heat and let them harden for 10 minutes.
- Line a baking tray with parchment paper.
- Evenly spread the apple-oat mixture out onto the tray. Evenly sprinkle the sugared pecans over top.
- Once the oven is ready, bake the granola for 16-17 minutes. Turn the tray around halfway through the baking time.
- Remove from the oven once baked.
- Let it cool for a half hour at room temperature, before transferring to an airtight container for storage. Enjoy as a snack on-the-go, with some cold milk for breakfast or as a yogurt parfait topping!
Notes
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Storage
- Store in an airtight container at room temperature for up to one week.
