Today I have a super easy and delicious granola recipe for you.

Apple cinnamon granola with yogurt and spoon

Every month (or almost every month, because you know, life), I create a recipe based on a theme from the Recipe Redux group. December’s challenge was to adapt a recipe from a cookbook that we already have at home using the 17th or 201st page as a play on 2017. Based on the cookbook I chose, I chose the recipe on the 17th page of content since page 17 only included a list of recommended foods.

This recipe was adapted from the Candida Cure Cookbook . I bought this cookbook at the end of the summer as I’ve been playing with my diet to address some sensitivities and my sugar cravings (I have the worst sweet tooth). I’ve really loved other recipes from the book such as Tuscan white bean soup and quinoa ginger mint salad. I highly recommend the healthy and easy recipes.

Candida-friendly bowl of apple cinnamon granola

The recipe was originally for pumpkin granola but I decided to adapt it to a more year-round apple flavor with plenty of cinnamon and a touch of nutmeg. The granola is unique because it doesn’t use a ton of oats, but incorporates a ton of protein from pepitas, sunflower seeds, ground flax, and slivered almonds. To add a little sweetness there are small chunks of apples, apple sauce, and monkfruit sweetener, which I really like to bake with.

The granola is delicious with almond milk, or your milk of choice, some yogurt, or just as a big handle for a healthy snack. I love that it’s lower in carbs and sugar than many granolas so it keeps me full and doesn’t cause a crash, that’s important for my breakfast before work. The granola is great fresh and can also be stored in the fridge to enjoy for several days after you make it. Mix up your breakfast and snack game with this candida-friendly, full of flavor granola.

Overhead apple cinnamon granola with yogurt and spoon

Easy Apple Cinnamon Granola
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Easy and healthy granola with chunks of fresh apple and plenty of cinnamon. Lower carb and sugar than your typical granola with more protein for a filling and delicious breakfast or snack.
  • ½ c raw pepitas
  • ½ c raw sunflower seeds
  • ¾ c raw slivered almonds
  • ½ c raw shredded coconut (unsweetened)
  • ¼ c monk fruit sweetener*
  • 1 c gluten-free rolled oats
  • 2 t ground cinnamon
  • ½ t nutmeg
  • 1 T maca (optional)
  • ¼ c coconut oil, melted
  • 1 t vanilla extract
  • ¼ c applesauce
  • 1 small apple, diced
  • Coconut oil spray for baking sheet
  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, mix all the dry ingredients until well incorporated.
  3. Stir the melted coconut oil, vanilla, and apple sauce together.
  4. Add the coconut oil mixture to the dry ingredients and mix well until all of the mixture is wet.
  5. On a sprayed baking sheet (or lined with parchment paper) spread the granola mixture out.
  6. Bake for 30-40 minutes, stirring every 10-15 to allow the granola to brown evenly.
  7. Cool completely until the granola has hardened some.







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