Preheat the oven to 180C/350F fan. Peel, core and chop the apples into small, thin pieces.
Place the apples in a bowl with the soft brown sugar and cinnamon.
Mix well until evenly coated, then set aside.
Unroll the puff pastry on a board and cut into four lengths.
Divide the fruit mixture equally on the bottom half of each pastry rectangles, leaving a 1-2cm border. Depending on the size of your apples, you may have some spare fruit - refrigerate it to top your breakfast later.
Sprinkle with Nature's Path Fruit & Nut Granola.
Fold the top of each pastry rectangle down to cover the filling, pressing the edges down with a fork to seal in the filling.
Brush the parcels with the almond milk.
Sprinkle with the sugar.
Make 2 slits in the top of each pie to let the steam escape.
Bake for 25 minutes or until golden and cooked through.