Go Back
Apple Cider Overnight Oats Recipe
Ash Tyrrell

Apple Cider Granola Recipe

I have made a lot of granola in my kitchen, but this apple cider version might be my favorite fall breakfast yet. I wanted something crunchy, warmly spiced, and packed with real apple flavor, not just cinnamon sprinkled on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats – the base of the granola and rolled oats hold their shape better than quick oats
  • 1 cup pecans roughly chopped – add crunch and a buttery flavor that pairs well with apple
  • 4 tablespoons unsalted butter – helps the syrup coat the oats and gives the clusters a rich flavor
  • 1/2 cup brown sugar – adds deep sweetness and helps the granola caramelize
  • 1/2 cup apple cider – the star ingredient so use fresh cider rather than apple juice for a stronger flavor
  • 2 tablespoons apple preserves or apple butter – thickens the syrup and boosts the apple flavor
  • 1 teaspoon cinnamon – brings warmth and that classic fall aroma
  • 1/4 teaspoon nutmeg – adds a subtle spiced depth don't skip it even though it's a small amount
  • 1/4 teaspoon salt – balances the sweetness so the granola doesn't taste flat
  • 1 teaspoon vanilla extract – rounds out the flavor once the syrup is off the heat
  • 1 cup dried apples chopped – gives chewy texture throughout the granola
  • 1/4 cup freeze-dried apple slices crushed – sprinkled on top at the end for a pretty, crunchy finish

Method
 

  1. Preheat your oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper. Getting this step done early means you can move straight into baking once the granola mixture is ready. It also helps the oats toast evenly from the start.
  2. In a saucepan over medium-low heat, combine the butter, brown sugar, apple cider, apple preserves, cinnamon, nutmeg, and salt. Whisk everything together until the butter melts completely. Let the mixture simmer gently for about a minute so the flavors meld.
  3. Once the syrup has simmered, turn off the heat and stir in the vanilla extract right away. Adding vanilla off the heat keeps its flavor from cooking off. This little step makes a noticeable difference in the final taste.
  4. In your large mixing bowl, stir together the rolled oats and chopped pecans. Make sure they're evenly distributed before adding any liquid. This helps every bite get some crunch from the pecans.
  5. Pour the warm syrup over the oats and pecans, then toss thoroughly until every piece is coated. I like to use a spatula here so nothing gets left dry at the bottom of the bowl. A well-coated mixture bakes into better clusters.
  6. Spread the granola in an even layer on your prepared baking sheet. Bake for 25 to 35 minutes, stirring twice during the cook time to prevent burning. You're looking for a deep golden color across the granola.
  7. Remove the granola from the oven and let it cool completely on the pan without stirring. This resting time is what allows those big, crunchy clusters to form. Resist the urge to touch it while it's still warm.
  8. Once cooled, break the granola into chunks and gently fold in the chopped dried apples. Sprinkle the crushed freeze-dried apple slices over the top for a finishing touch. Your granola is now ready to eat or store.

Notes

  • I always let the granola cool completely on the pan since stirring it too soon breaks up the clusters I worked so hard to build.
  • I like to press the mixture down slightly with a spatula before baking, which helps create bigger clumps once it's done.
  • I use fresh apple cider instead of apple juice because the flavor is noticeably richer and less one-dimensional.
  • I check on the granola around the 20-minute mark since ovens vary and I don't want the pecans to scorch.
  • I double the batch whenever I make this because it disappears from my kitchen faster than I expect.