Recipes

Maple Walnut Granola

Name: Maple Walnut Granola
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 cups rolled oats; 2 cups walnuts, (chopped in a few pieces); 1/2 cup shredded coconut, (unsweetened); 1/4 cup ground flax seeds; 1/4 cup brown sugar, (lightly packed); 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup + 2 tablespoons maple syrup; 1/2 cup coconut oil, (melted); 2 teaspoons vanilla extract

A nutritious and comforting breakfast that’s perfect in all seasons. Enjoy this granola on top of yogurt, served with your favorite milk, on top of a smoothie bowl or just eaten by the handful.

What You Need:

Oats: I recommend using rolled oats for the best texture.
Walnuts: Chopped in a few pieces or simply snaped in half.
Shredded coconut: I use medium shredded and unsweetened coconut.
Flax seeds: Ground flax seeds. You could use hemp hearts instead.
Brown sugar: For added sweetness and flavor. See the FAQ section below for a lower sugar option.
Cinnamon: For flavor.
Salt: To enhance the flavors and balance the sweetness.
Maple syrup: For sweetness, flavor and to help create big clumps.
Coconut oil: Use regular coconut oil for a light coconut flavor, or refined coconut oil for no flavor.
Vanilla extract: For flavor.

How to Make Homemade Maple Walnut Granola

Here are the steps to make this granola at home.

Preheat
Preheat the oven to 325℉ and line a large baking sheet with parchment paper.
Combine the Dry Ingredients
Combine the oats, walnuts, coconut, flax seeds, brown sugar, cinnamon and salt in a large mixing bowl.
Add the Wet Ingredients
Add the maple syrup, melted coconut oil and vanilla to dry ingredients and stir until well combined.
Bake
Transfer the granola mixture to the prepared baking sheet. Spread the mixture and press it until compacted. Bake for 35 minutes. Remove from the oven and let it cool completely before breaking it up.

Maple Walnut Granola FAQ:

Can I Make This Recipe Gluten-Free?

Yes! To make this recipe completely gluten-free, make sure to use certified gluten-free oats. While oats are naturally gluten-free, cross contamination is common and can be a concern for those living with Celiac.

Is There a Replacement for Coconut?

If you don’t like the flavor of coconut, you can skip the shredded coconut and use refined coconut oil. Refined coconut oil will not add a coconut flavor to the granola.

Can I Reduce The Sugar?

If you would like a lower sugar granola, you can reduce or skip the brown sugar. I don’t recommend reducing the maple syrup as it’s important for the texture and clumps. I do have a few lower sugar granola recipes listed below if this is what you’re looking for.

More Vegan Granola Recipes:

Maple Walnut Granola

A simple vegan maple walnut granola. This granola is full of big clumps and is the perfect combination of sweet and lightly salty. All you need is 10 pantry ingredients and 10 minutes of preparation. This is a great meal prep breakfast to enjoy throughout the week.

Course Breakfast

Cuisine gluten-free, vegan

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

4 cups rolled oats
2 cups walnuts, chopped in a few pieces
1/2 cup shredded coconut, unsweetened
1/4 cup ground flax seeds
1/4 cup brown sugar, lightly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup + 2 tablespoons maple syrup
1/2 cup coconut oil, melted
2 teaspoons vanilla extract

Instructions

Preheat the oven to 325℉. Line a large baking sheet with parchment paper.
Add the oats, walnuts, coconut, flax seeds, brown sugar, cinnamon and salt to a large mixing bowl. Stir to combine.
Add the maple syrup, melted coconut oil and vanilla to the bowl with the dry ingredients and stir until well combined.
Transfer the granola mixture to the prepared baking sheet. Spread the mixture and press it until compacted, as best as you can.
Bake for 35 minutes. Remove the granola from the oven and let it cool completely before breaking it up.

Notes

To Store the Granola: Once the granola has completely cooled, break it up into chunks and store it in an airtight container for 1-2 weeks. It’s best when eaten the first week.

For a lower sugar option, you can reduce the brown sugar to your taste or omit it completely. I do prefer it with the sugar of course and it does contribute to the flavor, but do what you prefer. I don’t recommend reducing the maple syrup as this one helps create the clumps.

To make this recipe gluten-free, make sure to use gluten-free certified oats.

If you make this maple walnut granola, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!