- Hide menu

Cinn-Ful Apple Granola

LoadingFavoriteAdd to favorites

raw / grain-free / dairy-free / Paleo

Not too long ago a dear friend of mine purchased a bag of granola from the local grocery store. It wasn’t long afterward she had me try it and asked if I could make a raw version. It is rare that I turn down a challenge,  so I accepted, and with great confidence, I felt sure I would soon have a new recipe to share not only with her but also with you.  So, I scooted home, and with barely any hesitancy, I whipped up a batch.  Much to my delight, I nailed it on my first attempt. Since then, I have made eight batches to keep up with the demands of my nearby loved ones.

To further the tastebud testing… I made several batches for the three-day retreat that I catered. Since I didn’t know any of the ladies attending and being unaware of their food likes and dislikes I created some alternative ways to enjoy it. First, I set out a container of the granola to be enjoyed as a cereal, served with fresh “squeezed” almond milk and fresh fruit to garnish the top. If this wasn’t their thing, they could enjoy the granola sprinkled over a bowl of homemade raw coconut yogurt, again with fresh fruit as a topping if desired.

Or they could just enjoy the granola alone, the yogurt alone, or the fresh fruit alone… so many options with so few ingredients. In the end, the granola was loved in all its forms and fashions. One gal told me that she doesn’t like coconut at all, BUT she loved the coconut yogurt and the granola… both of which have coconut in them. Love it when that happens.

Another way that I tested this recipe was to enjoy it as a cereal before dehydrating it. It was amazing! (as shown in photos above) I found it interesting how it tasted so different from the dehydrated version but in a good way. So as you can see, there are so many wonderful ways to enjoy this recipe.

If you are vegan, you can substitute maple syrup or any other liquid sweetener that you like for the honey. I have tested honey, maple syrup, and a mix of raw agave with coconut nectar. All were amazing. Each different sweetener will alter the flavor, but only in a small way. I did find the raw honey much thicker and sticker to work with, but it was doable. I hope you found some inspiration to shuttle yourself into the kitchen to make this. Please leave a comment below. blessings, amie sue

Cinn-Full-Granola served with fresh almond milkIngredients


  1. In the food processor fitted with the “S” blade, give the almond and pecan a few quick pulses… just enough to break them down.
    • We don’t want them too small because we want a nice hardy texture. Pour into a large mixing bowl.
  2. Add the coconut flakes, salt, Allspice, cardamom, nutmeg, ginger, and diced apples. Mix well with your hands to make sure everything gets well mixed.
  3. Now add the sweetener, mixing really well. Again, I recommend using your hands for the security of knowing all ingredients were well coated. Plus, there is something grounding about working with your hands.


  1. Line the dehydrator sheets with non-stick sheets.
  2. Loosely spread the mixture on the sheets.
    • Do not have it any thicker than 1″ or the dry time will increase.
  3. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 10+ hours, until completely dry.
    • Dry time will vary based on the climate, humidity, how thick the batter is spread out, etc.  So use the dry time as a guideline.
  4. Be sure all the moisture is removed to increase shelf-life.


  1. Store in airtight mason jars for 2-3 weeks or so.
  2. Store in the freezer for up to 3 months.

Usage (recap)

Culinary Explanations:


I made up some bags for a friend of mine who was heading out on a LONG road trip. She needed “fuel” for the drive.

6 thoughts on “Cinn-Ful Apple Granola

  1. Veronica says:

    Beautiful little bags! I love the labels..not only food for the belly but food for thought.. Have you noticed, Amie Sue that sometimes small things make you stop and think or maybe it is stop and feel.. Your label did that for me today.

    Oky, enough with the reflecting, what I meant to ask was; does the all spice seasoning include cinnamon ginger and cloves? We don’t have that exact combination in Sweden but a similar that also includes cardamom. (It is used in gingerbread here and for me it smells like Christmas! :) )

    Have a wonderful day!!

    • amie-sue says:

      Good day Veronica, I am touched that my label made you stop and think. :) And yes, it’s typically the small things in life that really touch us. :) I think it’s because they sneak up on us. I am sorry that I am late in seeing and responding to your question. Forgive me? If you don’t have allspice, go ahead and use cinnamon and clove. I have done that on a batch and it worked perfectly. I used 1/4 tsp of each. Blessings, amie sue :)

      • Veronica says:

        I think you are right about the small things. When you are unprepared it hits home, in a good way. I like that it is hopeful somehow.. :)

        Your label is loving and caring, and I am a sucker for love, :) not only when it comes to two people falling in love, but love in general and people caring for each other.

        No apology needed, I know you are a busy woman! :)

        Thank you for the advice, I will just use cinnamon and clove. Have a wonderful summer!! hugs, Veronica

        • amie-sue says:

          Beautifully said Veronica. I do my best to daily walk in love and to share it with those that cross my path. Sharing my food creations whether it be through sharing the recipe or the treat itself… it brings me much joy.

          I hope you are doing well. hugs and love, amie sue

  2. Howcow says:

    Could I replace the pecans with walnuts?

Leave a Reply

Your email address will not be published. Required fields are marked *