Apple Chai Spice Granola

apple granola recipe


  • 3 cups of old-fashioned oats
  • 1/2 cup of almonds, slivered or chopped
  • 1/2 cup of pecans, chopped
  • 1/4 cup of flaxseeds
  • 1/2 cup of applesauce
  • 1 tsp vanilla
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 1/4 cup of honey
  • 1/3 cup of coconut oil
  • 1/3 cup of brown sugar
  • 1 large Piñata® apple, with skins on and diced into 1″ or smaller cubes

Apple Chai Spice Granola

  • Yield
    6-8 servings
  • Prep time
  • Cook time
  • Level

Old-fashioned oats, flaxseeds, almonds, pecans, honey, brown sugar, coconut oil, and classic apple pie spices combine to create the base of this homemade apple granola recipe. While I’m not a huge fan of the flavors of chai tea, I am a fan of adding cardamom to this granola recipe (and perhaps anything I make with apples in the future!). It has a unique sweet-spicy flavor with an incredible fragrance and goes great with nutmeg, cinnamon, and cloves. Last but certainly not least, is a finely diced Piñata® apple. This Stemilt-exclusive variety adds sweet and tart flavors, while also providing extra moisture to prevent the granola from overcooking in the oven. You can read more about Piñata® apples here.

To get started with this apple chai spice granola recipe, you’ll want to mix your dry ingredients plus vanilla and spices together in a large bowl. Then, chop up a large-sized apple into one-inch (or smaller) cubes. If you can’t find Piñata®, try another variety on our list of best baking apples to ensure the one you choose can withstand cooking temperatures. Melt the coconut oil and mix it with the honey, applesauce, and flaxseeds to create your liquid mixture that will help bond the oats and other ingredients. Finally, pour the oil-honey mix over the oats and stir to coat. Place it on a parchment-lined baking sheet and cook very carefully in an oven that was preheated to 325 degrees Fahrenheit.

Cooking is by far the most challenging part in making homemade granola because it can quickly go from “not done” to “overdone and burnt.” You’ll want to check and stir the granola every 10 minutes to prevent burning. I cooked the granola on a large baking sheet for about 30 minutes and found that to be the perfect amount. You’ll want to remove the granola from the oven once the oil-and honey mixture has cooked, yet before it hardens too much since the granola will continue to bake once out of the oven. Allow the granola to cool for about 20 minutes. Then, either store in containers in your pantry or enjoy it right away. This homemade granola recipe can keep for 10 days, although it never lasts that long in my house!

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.


Preheat the oven to 325 degrees Fahrenheit. Combine the dry ingredients (oats, almonds, pecans, spices, brown sugar) and vanilla into a large mixing bowl. Next, dice the Piñata® apple up into one-inch or smaller cubes. Melt the coconut oil and mix with the flaxseeds, applesauce, and honey in a small bowl. Pour the wet mixture over the dry mixture and stir to coat. Fold in the diced Piñata® apples. Spread the oat mixture onto a parchment-lined baking sheet and place into the oven. After 10 minutes, open the oven and stir the oats, turning the mix to prevent burning. Repeat this process until the wet mixture has cooked, but before the granola has hardened too much, about 30-35 minutes. Allow the granola to cool! Enjoy immediately or place in glass containers to store for up to 10 days.