Apple Mulling Granola tastes like Fall feels, and unlike other Fall favorites, it’s a guilt free, THM E, refined sugar free and healthy carb/low fat breakfast or snack.
Apple Mulling Granola Equipment
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There are a few optional pieces of equipment I used to make this granola, but don’t worry, if you don’t have the equipment this apple mulling granola can still be made in your kitchen.
A dehydrator was used in the making of this recipe, but if you don’t have (or want to purchase one) then you could purchase no sugar added freeze dried or dehydrated apple pieces to make this recipe with.
If you want to purchase a dehydrator, we have an older version of THIS ONE. It has been wonderful for our household use for years.
For the mulling spices, I used a coffee grinder to make the whole spices a fine powder. THIS is the grinder like the one we have. Fairly quiet and easy to use, we’ve been using this grinder for years as well.
Recipe Notes
Mulling spices with no sugar added can be difficult to find. We purchased ours at World Market around Christmas time (stocking up) before moving away, and now plan to purchase HERE. Although not exactly the same, it is the next closest we have located so far.
Are you a granola person, like me? For a Christmas-y feel, try this White Christmas Dreaming Granola, or the more summer-y Orange Vanilla Granola.
Apple Mulling Granola
Equipment
- Dehydrator (optional)
- Apple Wedger (optional)
- Coffee/spice grinder (optional)
Ingredients
- 3 c old fashioned oats
- 3/4 c unflavored whey protein powder
- 1 tsp salt
- 1/3 c Truvia sweetener
- 1/4 c sugar-free mulling spices finely ground
- 1/4 c almond milk unsweetened, original
- 1/4 c egg whites carton kind
- 1/3 c walnut pieces
- 1/2 c dehydrated apple pieces Pink Lady, Cosmic Crisp, or Honey Crisp work well
- coconut oil spray
Instructions
For the Apples
- If making your own dehydrated apples (see note), set your dehydrator for the fruit setting.
- Wash your apples (I didn't peel them), and using a wedger (this could also be done with a knife) core and slice them. Slice each apple wedge into small, thin pieces, about 1/4" thick.
- Spread out apple slices on the dehydrator trays, and let dry for about two days or until they are kind of a fruit-leather texture. Set aside.
For the Granola
- Preheat oven to 300°F.
- Cover a large rimmed cookie sheet with heavy duty foil and spray well with coconut oil spray. Set aside.
- In a coffee grinder, grind about 1/4 c of mulling spices if whole into a fine powder. (See note for other options.)
- In a medium to large bowl, combine the dry ingredients, oats through the mulling spices (it's a skimpy 1/4 c). Stir well.
- Mix in the almond milk and egg whites. Mixture will seem very dry, but keep stirring and the dampness will cover the oats. This is not a wet mix.
- Add the walnut pieces and stir again.
- Spread across the foil-lined cookie sheet, and bake for 50 min, stirring halfway through.
- After 50 min, stir in the dehydrated apple pieces, and bake for ten more minutes.
- Remove from oven and enjoy! (I like mine topped with additional original unsweetened almond milk, but it's good by itself, too!)
Notes
- If you do not have a dehydrator, you could purchase dehydrated or freeze dried apples to use instead, just make sure there is no sugar added.
- Mulling spices can be difficult to find without sugar added. You could make your own mulling spice blend with ground cinnamon, orange zest, anise seed, allspice, cardamom and cloves (grind the blend with a coffee grinder if not already a fine powder) OR you could purchase them (read the ingredient label carefully, especially if already in powdered form).
- This recipe can be kept at room temperature for about two weeks, but if you want it kept longer I would refrigerate it due to the homemade dehydrated apples (granola at my house never lasts this long).
Did you try this recipe? How did it turn out? Let me know in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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