Maple Walnut Granola Recipe: Crunchy Homemade Clusters

This Maple Granola Recipe combines gluten-free rolled oats, crunchy walnuts and pure maple syrup for a naturally sweet, refined sugar-free and oil-free breakfast or snack. You only need seven simple ingredients to make a batch that stores well and tastes great with yogurt, milk or fruit.

I keep a jar of homemade granola in the pantry almost every week. I bake a batch on the weekend and enjoy it throughout the week—on smoothie bowls, with almond milk and berries, or as a crunchy topping for puddings and muffins.

*This post was originally published in September 2017 and has been updated with new photos, clearer instructions and helpful tips.

Why you’ll love this maple granola recipe

• Only 7 ingredients required.
• Can be made gluten-free if you use certified gluten-free rolled oats.
• Refined sugar-free—maple syrup provides natural sweetness.
• Oil-free—no added olive or coconut oil.

Ingredients to make maple syrup granola

• Maple syrup – adds flavor and acts as the wet binder to create clusters and crunch.
• Walnuts – use raw, unsalted walnuts chopped into pieces.
• Oats – large-flake rolled oats are ideal; quick oats will work in a pinch.
• Coconut chips – unsweetened and untoasted are best; toasted is fine, but avoid sweetened or flavored varieties.
• Sunflower seeds – a quarter cup adds extra crunch; use raw, hulled seeds.
• Cinnamon – a tablespoon complements the maple flavor.
• Salt – a pinch of kosher salt enhances the overall taste.

How to make this maple granola recipe

Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.

In a large bowl, combine the oats, chopped walnuts, coconut chips, sunflower seeds, cinnamon and salt.

Pour the maple syrup over the dry mixture and stir until everything is evenly coated and the mixture looks moist.

Spread the granola in a single layer on the prepared baking sheet. Bake for 15–18 minutes, stirring every 5 minutes or so to ensure even browning and to prevent the walnuts from burning.

Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up as it cools; once cool, transfer to an airtight container.

How to store maple walnut granola

Store homemade granola in an airtight container or large mason jar at room temperature for 1–2 weeks.

For longer storage, freeze the granola for up to 3 months. Thaw at room temperature for about 10 minutes before serving.

Recipe tips and substitutions

• Line the baking sheet with parchment paper to prevent sticking and make cleanup easy.
• Stir the granola a few times while baking so it browns evenly. Watch closely in the final minutes since walnuts brown quickly.
• Bake until golden brown and slightly firm; it will become crunchier as it cools. If it feels soft, return it to the oven for a few more minutes.
• If you only find walnut halves, pulse them a few times in a food processor to get pieces.
• To make this grain-free, substitute buckwheat flakes for the oats.
• Replace sunflower seeds with hulled pumpkin seeds if preferred.

How to serve homemade granola

• Serve with yogurt and fresh fruit for a balanced breakfast.
• Sprinkle over smoothie bowls for added texture and flavor.
• Use as a crunchy topping for chia puddings or oat milk puddings.
• Enjoy with almond milk and berries like a cereal.
• Top muffins or quick breads with a spoonful of granola before baking for extra crunch.
• Add a handful to salads or warm soups for texture and a nutty note.

More granola recipes

• Nut-Free Pumpkin Spice Granola
• Grain-Free Coconut Cashew Granola
• Savory Pecan Granola

If you make this maple granola, please leave a comment to share how it turned out and any tweaks you tried.

Maple Granola Recipe with Walnuts

This Maple Granola Recipe is made with gluten-free rolled oats, crunchy walnuts and sweet maple syrup. It’s refined sugar-free and oil-free, and you need just 7 ingredients to make it!

Prep Time: 5 minutes

Cook Time: 15–18 minutes

Total Time: about 2 hours (including cooling)

Servings: 8

Author: Leanne Combden

Ingredients

• 1 ½ cups gluten-free rolled oats
• 1 ½ cups raw walnuts, chopped or pieces
• ½ cup unsweetened coconut chips
• ¼ cup raw sunflower seeds
• 1 tablespoon ground cinnamon
• ½ teaspoon kosher salt
• 7 tablespoons maple syrup

Instructions

1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. In a large bowl, mix together the oats, walnuts, coconut chips, sunflower seeds, cinnamon and salt.
3. Add the maple syrup and stir until the dry ingredients are evenly coated and the mixture looks wet.
4. Spread the granola on the prepared baking sheet and bake for 15–18 minutes, stirring frequently so it browns evenly and the walnuts don’t burn.
5. Let the granola cool completely on the pan before transferring to an airtight container.
6. Store at room temperature for 1–2 weeks, or freeze for up to 3 months.

Notes

1. Stir the granola a few times while baking to promote even browning and prevent burning.
2. It will crisp up as it cools, so check texture after cooling rather than immediately out of the oven.
3. If using walnut halves, pulse them in a food processor to create pieces.
4. Total time includes cooling so the granola firms up fully.

Nutrition Facts per Serving

Calories: 315 kcal |
Carbohydrates: 28 g |
Protein: 7 g |
Fat: 21 g |
Sugar: 12 g

Disclaimer: Nutrition information is an estimate and will vary depending on substitutions and brands used.