Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Apple and Pepita Granola

Photograph by Morena Escardo

I've loved eating granola all my life, but for some reason I always thought that making it at home would be a complicated process that was not worth the hassle. I was so wrong!

A friend shared his granola recipe with me last year when I told him I quit eating added sugar and was having trouble finding granola brands without it. His recipe was sweetened with just a little honey, and the natural sweetness of the dried fruits. I tried it, fell in love with it, and realized that making this staple breakfast is actually a piece of pie!

Today I've used that same basic recipe to make a seasonal version with maple syrup, pepitas, walnuts and apples. You'll smell and taste the fall in every healthy, crunchy bite.

Love this? Follow us on Pinterest!

RECIPE: Apple and Pepita Granola

Yields about 4 cups

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes


  • 2 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1/2 - 1 teaspoon salt
  • 2 cups gluten-free rolled oats
  • 3/4 cup walnuts
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/2 cup dehydrated apples, coarsely chopped
  • 1 egg white


  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Line a medium-sized baking pan with parchment paper (I used a 9 x 9-inch metal pan).
  3. Mix the coconut oil, salt, and maple syrup in a bowl, stirring well with a fork.
  4. In another bowl, mix the oats, walnuts, pumpkin seeds, and chopped dehydrated apples.
  5. Pour the maple syrup mix into the dry ingredient mix, and stir well with a fork until all the dry ingredients look wet.
  6. Beat the egg white with an electric hand mixer until frothy (or by hand if you're strong), and mix in with the rest of the ingredients.
  7. Pour the granola into the pan, completely covering the surface, and bake for 1 hour.
  8. Stir the granola so it doesn't stick the the parchment paper, and let it cool.

Store in an air-tight container for up to three days.

Photograph by Morena Escardo

RELATED: Easy Cranberry Almond Granola Recipe

Love this? Follow us on Pinterest!

Photograph by Morena Escardo

RELATED: 10 Granola Bar Recipes

Love this? Follow us on Pinterest!

More from food