Leftover pie just got a makeover.
Before you reach for a cold slice of yesterday's apple pie, pay attention to this genius idea. It involves smaller pieces of that pie, yes, but also gluten-free rolled oats, plus delicious, autumn-y spices (nutmeg and cinnamon!) and toasted pecans. Coconut oil and maple syrup bring the whole thing together. (And if you need some ideas about how to make your apple pie healthier this year, we've got you covered.)
It's a fantastic way to satisfy your cravings and keep that leftover pie from going to waste, while making the next week's yogurt something you actually look forward to eating. We say: Have your pie and eat your healthier, gluten-free granola, too.
Leftover Apple Pie Granola
Makes about 15 servings.
- At least 3 slices leftover apple pie
- 4 cups gluten-free old-fashioned rolled oats
- 1 cup raw pecans
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 teaspoon sea salt
- Preheat oven to 375°F. Using parchment paper, line a rimmed cookie or baking sheet; set aside.
- Separate the filling from the crust of the pie, crumble the crust, and set both aside. In a large bowl, mix together the oats, pecans, cinnamon, and nutmeg. Then, add the honey, vanilla, oil, and syrup. Mix well before pouring the mixture into the pan, using a spoon to spread it out in an even, relatively thin layer. Add the pie filling and crumbled crust on top, spreading it out so that each area of the pan has some pie pieces.
- Sprinkle with salt, then bake for 20 minutes, stirring at the 10-minute mark.
- When the granola is finished baking, be sure to let it cool completely (this will allow it to continue hardening). Finally, use your hands or a spoon to separate it into chunks, and store in an airtight container.