top of page

Spiced Poached Apples with Cinnamon-Ginger Granola & Coconut Yogurt


Spiced Poached Apples

  • 1 red apple

  • 2 cups water

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin spice

  • 1/4 teaspoon salt

Dry Ingredients

  • 3 cups gluten-free rolled oats

  • 1/2 cup pecans

  • 1/2 cup slivered or sliced almonds

  • 1/2 cup walnuts

  • 1/2 cup pumpkin seeds

  • 2 Tbsp coconut sugar (optional)

  • 1 Tbsp flax seeds

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon ground cloves (optional)

  • 1/4 teaspoon sea salt

  • 1/4 cup dried cranberries or cherries

Wet ingredients

  • 1/2 cup maple syrup

  • 1/4 cup coconut oil

  • 1 teaspoon vanilla extract

Coconut Yogurt Bowl

  • 1 cup coconut yogurt

  • 1 Tbsp maple syrup (optional)


  1. To make the spiced poached apples, in a small sauce pan on medium heat, add water, sliced apples, cinnamon, pumpkin spice and a pinch of salt. Bring to the boil and leave to simmer with the lid on for 8-10 minutes. Remove the lid and simmer for another 10 minutes, or until the apples are tender.

  2. To make the granola, preheat the oven to 300 degrees F. Mix the gluten-free oats, pecans, almonds, walnuts, pumpkin seeds, flax seeds, seas salt, cinnamon, and cloves in a large bowl.

  3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and vanilla extract.

  4. Pour the wet ingredients over the dry and mix until thoroughly combined.

  5. Line a large baking sheet with parchment paper (optional). Spread the granola mixture evenly on the baking sheet.

  6. Place in the oven and bake for about 35 minutes, stirring halfway.

  7. Remove the granola and let cool. Once completely cooled, mix in the dried cranberries/cherries. Place in an airtight container to store.

  8. Serve the spiced poached apples over coconut yogurt, and top with the cinnamon-ginger granola and maple syrup (optional). Enjoy!

bottom of page