This spiced Apple Walnut Granola is a crunchy, wholesome treat perfect for breakfast, snacks, or dessert.
Packed with fiber-rich oats, protein from walnuts and egg whites, and healthy fats from coconut oil, it’s nourishing yet satisfying.
Naturally sweetened with maple syrup and lightly spiced with cinnamon, nutmeg, and ginger, this easy-to-make granola is ideal for meal prep or everyday indulgence.
Crunchy Apple Walnut Granola
Equipment
- 1 large mixing bowl
- 1 Small microwave-safe bowl
- 1 whisk
- 1 frother or fork (for egg white)
- 1 Baking tray
- Parchment paper
- Measuring Cups and Spoons
Ingredients
- 3 cups rolled oats
- ½ teaspoon salt
- 1 cup walnuts
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 cup freeze-dried apple chips
- ¼ cup coconut oil
- ½ cup maple syrup
- 1 large egg white
Instructions
- Preheat Oven for Baking: Begin by preheating your oven to 325°F (163°C). Ensuring the oven reaches the correct temperature before baking is key for evenly toasted granola that forms delicious clumps. Line a baking tray with parchment paper so your granola doesn’t stick and cleanup is effortless.
- Mix Dry Ingredients: In a large mixing bowl, combine 3 cups of rolled oats, ½ teaspoon salt, 1 cup chopped walnuts, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, ½ teaspoon cinnamon, and 1 cup freeze-dried apple chips. Stir the ingredients thoroughly with a spoon or spatula to evenly distribute the spices and ensure each oat and walnut is coated with the aromatic flavors. This step builds the base flavor of your granola.
- Melt and Combine Wet Ingredients: Take ¼ cup of coconut oil and place it in a microwave-safe bowl. Microwave for about 10–15 seconds until just melted—avoid overheating. Add ½ cup maple syrup to the melted coconut oil, then whisk vigorously until the mixture is smooth and fully combined. This sweet, nutty mixture will help bind your granola and enhance its golden-brown color.
- Combine Wet and Dry Ingredients: Slowly pour the coconut oil and maple syrup mixture over the dry oat and walnut mixture. Use a spatula to gently fold and mix, ensuring every oat and walnut is coated. Take your time—coating the granola evenly ensures clumps form during baking and the flavor is consistent throughout.
- Froth the Egg White: In a small bowl, separate 1 large egg white from the yolk. Using a milk frother, hand whisk, or an electric whisk, froth the egg white until it becomes light, airy, and slightly foamy. This aeration adds structure to your granola, helping it form those desirable crunchy clumps.
- Fold in the Egg White: Gently fold the frothed egg white into your oat, walnut, and apple mixture. Use a spatula to lift and fold the mixture carefully, keeping as much air as possible in the egg white. This step ensures the granola bakes into clusters rather than becoming too crumbly.
- Spread Mixture on Baking Tray: Transfer the granola mixture onto your parchment-lined baking tray. Spread it evenly to a ¼ to ½ inch thickness. Do not press down too firmly; the granola will naturally form clusters as it bakes. Spreading it evenly ensures uniform browning and a perfect texture.
- Bake the Granola: Place the tray in the preheated oven and bake for 35–40 minutes without stirring. The granola will gradually turn a golden brown, and the aroma of warm spices and nuts will fill your kitchen. Baking undisturbed allows the granola to form clumps and crisp up beautifully.
- Cool Completely: Once baked, remove the tray from the oven and allow the granola to cool completely on the tray. Cooling undisturbed is crucial—it lets the granola harden into crunchy clumps. Breaking it too early may result in a crumbly texture instead of the desired clusters.
- Break and Serve: Once cooled, gently break the granola into chunks of your preferred size. Serve it with Greek yogurt, fresh fruit, or enjoy as a standalone snack. Store leftovers in an airtight container at room temperature for up to 2 weeks. This granola is perfect for quick breakfasts, snack packs, or topping desserts.
Notes
- This granola recipe is naturally sweetened with maple syrup; adjust sweetness to your taste.
- Freeze-dried apple chips work best as they retain flavor without adding moisture, which keeps granola crisp.
- Toasting walnuts lightly before mixing enhances their nutty aroma.
- Frothed egg white is optional but helps create larger, clumpier granola clusters.
- Use parchment paper on your baking tray to prevent sticking and ease cleanup.
- Granola is best stored in an airtight container at room temperature to maintain crispness.
Chef’s Secrets for Perfect Granola
Creating clumpy, flavorful granola is all about balance and technique.
Lightly toast the walnuts in a dry skillet for 3–5 minutes before adding them—they’ll release oils that deepen the flavor.
Whipping the egg white until fluffy adds structure and ensures your granola bakes into clusters rather than crumbs.
For extra depth, consider adding a small pinch of cardamom or a dash of vanilla extract to your wet ingredients.
Finally, avoid stirring the granola while baking; letting it cook undisturbed ensures crispy edges and natural clusters that make every bite satisfying.
Serving Suggestions for Maximum Enjoyment
This granola shines when paired with Greek yogurt and fresh fruit, like berries, banana slices, or chopped apple.
It also makes a delightful topping for smoothie bowls, oatmeal, or chia puddings.
For a sweet snack on the go, portion the granola into small jars or bags.
A drizzle of honey, nut butter, or yogurt drizzle elevates the flavor for a more indulgent breakfast or dessert.
For a crunchy topping on desserts like ice cream or custard, simply sprinkle it lightly before serving.
Storage Tips to Keep Granola Fresh
Proper storage is key to maintaining your granola’s crunch.
Allow the granola to cool completely before transferring it to an airtight container.
Store at room temperature in a cool, dry place for up to two weeks.
For longer storage, you can freeze granola in a sealed container or freezer bag for up to two months.
Avoid storing in the refrigerator, as moisture can make the granola soft.
If clusters soften over time, a few minutes in a low oven (300°F / 150°C) will crisp them right back up.
Frequently Asked Questions
1. Can I use other nuts instead of walnuts?
Absolutely! Almonds, pecans, or cashews work well and provide slightly different flavors and textures.
Toast them lightly to enhance their natural oils and flavor.
2. Is this granola vegan-friendly?
To make it fully vegan, replace the egg white with aquafaba (chickpea liquid) for clump formation, or skip it entirely for smaller clusters.
3. Can I use fresh apples instead of freeze-dried?
Fresh apples contain moisture, which can make granola soggy.
If you prefer fresh apples, dice them small, add after baking, or lightly dehydrate them first.
4. How do I get clumpier granola?
Clumps form best when the oat mixture is coated evenly in syrup and oil, and when you fold in the frothed egg white.
Avoid stirring during baking—let it bake undisturbed.
5. Can I make this granola ahead of time?
Yes! This granola is perfect for meal prep.
Make a batch on the weekend and store it in an airtight container for a ready-to-eat breakfast or snack throughout the week.
