Maple Walnut Granola is a tasty snack or breakfast choice. Serve it with milk and fruit as a cereal, or enjoy it by the handful. Homemade granola is simple to prepare and far better than store-bought.
Maple Walnut Granola
My family can’t get enough of this maple walnut granola. I’ve made multiple batches recently because it’s perfect for snacking and for a quick breakfast. I love it as a cereal with milk and fresh fruit; others in the family prefer it dry for crunching by the handful. Either way, it’s delicious, versatile, and easy to customize to your taste.
The first time I made granola from scratch I was surprised by how quick and simple it is. Once you make your own, store-bought versions quickly lose appeal. Homemade granola lets you control the sweetness, the mix of nuts and seeds, and whether you prefer clusters or a looser texture. It’s also a great option for gifting — packaged in a jar it feels thoughtful and homemade.
This granola recipe is straightforward and forgiving. You can swap in different nuts, add seeds, or toss in dried fruit after baking. The combination of pure maple syrup and a touch of honey gives it a warm, natural sweetness while coconut oil helps coat the oats for an even bake and pleasant mouthfeel. A pinch of sea salt and a splash of vanilla round out the flavor.
If you like maple, try it in other desserts and breakfasts for a cohesive flavor theme. Maple brings a rich, comforting note that pairs especially well with walnuts, apples, and warm spices like cinnamon.
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Maple Walnut Granola (gluten free)
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Ingredients
- 3 C certified gluten-free oats
- 1 C walnuts chopped
- 1/4 C coconut oil melted
- 1/4 C pure maple syrup
- 2 Tbsp raw honey
- 1/4 tsp fine sea salt
- 1/2 tsp pure vanilla extract
Instructions
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Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
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In a large bowl, combine the oats and chopped walnuts and set aside.
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In a small bowl, whisk together the melted coconut oil, maple syrup, honey, sea salt, and vanilla extract. Pour the mixture over the oats and nuts.
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Stir well until all the oats are evenly coated. Spread the mixture into an even layer on the prepared baking sheet.
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Bake at 300°F for 25 minutes. The granola may not be fully crisp in the oven but will firm up as it cools.
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Allow the granola to cool completely on the baking sheet, then break it into pieces. Store in an airtight container for up to 3 weeks.
Notes
Nutrition Information
Disclaimers
Recipe author may earn from affiliate links. Nutrition facts are estimates and can vary; consult a professional for specific dietary needs.