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Snack recipe · from the recipe book

Crunchy Pecan Apple Cinnamon Raisin Granola

Loose, crisp oats and toasted pecans glazed with applesauce, maple and cinnamon, finished with chewy raisins and crunchy pumpkin seeds.

Crunchy Pecan Apple Cinnamon Raisin Granola

Ingredients

  • 1½ cups120 gOld-fashioned rolled oats
  • ⅓ cup chopped45 gPecansroughly chopped
  • 2 tbsp30 gAlmond butter, no salt added
  • ¼ cup60 gUnsweetened applesauce
  • 1½ tbsp30 gMaple syrup
  • 2½ tbsp15 gSweetened shredded coconut
  • 2¼ tsp6 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ⅛ tsp1 gSalt
  • ⅓ cup55 gRaisins
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed sheet pan with parchment. Chop the pecans before you start mixing.
  2. In a large bowl, whisk the applesauce, almond butter and maple syrup until smooth, then whisk in the cinnamon, ground ginger and salt to make the glaze.
  3. Add the oats, chopped pecans and shredded coconut to the glaze and stir until everything is evenly coated.
  4. Spread the mixture thinly on the sheet pan, breaking up any clumps so the granola bakes loose.
  5. Bake for 35 to 40 minutes, stirring every 10 minutes, until deep golden and dry to the touch; the applesauce needs the low, slow heat to crisp.
  6. Let the granola cool completely on the pan, about 20 minutes; it crisps further as it cools.
  7. Once cool, toss in the raisins and pumpkin seeds. Store airtight for up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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