Snickerdoodle Apple Granola Clusters
Like if your favorite snickerdoodle cookie fell into a pile of autumn leaves and came back chic. These clusters combine chewy dried apples, cozy cinnamon sugar, and toasty oats into golden bites that straddle the line between snack and dessert. Easy to throw together, smug to serve, and guaranteed to make your kitchen smell like October.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup dried apples chopped
- ½ cup pecans chopped (or walnuts)
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ⅓ cup honey or maple syrup
- ¼ cup unsalted butter melted (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- 2 tbsp granulated sugar + 1 tsp cinnamon for topping
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine oats, dried apples, pecans, brown sugar, cinnamon, nutmeg, and salt.
- Stir in honey, melted butter, and vanilla until the mixture is evenly coated and clumps together.
- Scoop mixture onto the prepared sheet in rustic little mounds, pressing lightly so they’ll stick.
- Sprinkle with the cinnamon-sugar topping.
- Bake for 18–20 minutes, until edges turn golden brown and fragrant.
- Let cool completely before removing — the clusters firm as they cool. Break apart if needed.
Notes
Shortcut energy: Use store-bought granola as the base — just add apples, nuts, and cinnamon sugar, then rebake to make clusters.
Toddler tweak: Skip the nuts for easier chewing.
Holiday spin: Drizzle with melted white chocolate once cooled for cookie-swap vibes.
Storage: Airtight container up to 5 days, freezer-friendly for 1 month.