I tend to be a minimalist when it comes to making granola, looking at what to remove not add. I see how much I can reduce sweeteners and oils and choose my add-ins thematically. A quick stove top almond berry granola has just almonds, dried berries, coconut and oats. My naked granola leaves out any dried fruit and simply opts for nuts and seeds.
This apple pie granola follows the same theme. I kept the add-ins minimal; just pecans and chopped dates for added sweetness. I also made it gluten free by using a mixture of Buckwheat Flakes and Gluten Free oats. You can probably try just Buckwheat, but I find the oats add more bulk and give it some sturdiness.
The biggest kicker of this recipe is that it has no oil. The secret? A quick homemade apple sauce, which is often used to replace oil in baking recipes.
To make your own apple sauce all you need to do is peel some apples. You can choose your favorite variety, but I prefer using the sweeter ones for apple sauce. Chop them and add them to a pot of boiling water for 20-30 minutes or until they’re soft. Remove from the stove, allow them to cool and then drain the excess water. Blend until smooth and you have an easy homemade apple sauce. This apple pie granola needed ½ cup of apple sauce and I got that with 2 medium sized apples.
In addition to removing oil, I also cut the sugar in half from the first time I made this recipe. Surprisingly enough the flavor did not noticeably change. Using rice syrup, I used just 2 tablespoons which added just enough stickiness and sweetness. If it’s not sweet enough for you, adding another 2 tablespoons will work.
This isn’t a sugary sweet granola, but it has plenty flavour thanks to the spices. It is nice and clumpy and tastes like apple pie! This doesn’t make a lot of granola, so if granola is your go to breakfast, double or triple the recipe (our cool recipe card below does the math for you, just input the amount of servings and it will recalculate the amount of ingredients needed!)
Gluten Free, Vegan and Oil Free Apple Pie Granola
- 1 cup buckwheat flakes
- 1 cup gluten free oats
- 1 cup pecans roughly chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp Salt
- 1/2 cup apple sauce unsweetened
- 2 tbsp rice syrup
- 1/2 cup dates roughly chopped
You will also need
- baking paper / non stick baking spray
- 1 baking sheet
- Preheat the oven to 180°C and line a baking tray with baking paper or spray your tray with a non-stick spray.
- Combine buckwheat flakes, oats, pecans and spices in a medium mixing bowl. Add in the apple sauce and rice syrup and stir until everything is combined well.
- Spread the mixture evenly on your baking tray. You want it to be well spread out so it cooks evenly.
- Bake for 25-30 minutes, stirring it every 10 minutes to allow for even baking. When it’s ready it will be golden brown and feel dry to touch.
- Allow to cool and add in chopped dates.
- Store in an airtight container for up to two weeks.