Maple Walnut Granola
Sweet, nutty, and irresistibly crunchy, this Maple Walnut Granola is the perfect homemade snack or breakfast addition. Made with hearty rolled oats, rich chopped walnuts, and a hint of tropical flavor from unsweetened coconut flakes, every bite is infused with the natural warmth of maple syrup, a touch of brown sugar, and aromatic cinnamon. Toasted to golden perfection, this granola delivers a balance of crisp clusters and satisfying chewiness, with optional bursts of tart sweetness from dried cranberries. Quick to prepare in just 10 minutes and baked in under half an hour, it’s an easy, wholesome treat that’s perfect for topping creamy yogurt, enhancing smoothie bowls, or simply enjoying by the handful. Plus, it’s naturally sweetened with maple syrup and can be stored for up to two weeks, making it an ideal pantry staple. Elevate your breakfast routine with this homemade maple walnut granola that blends comfort and crunch in every serving!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Chopped walnuts
- 0.5 cup Unsweetened coconut flakes
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped walnuts, and coconut flakes. Stir well to evenly distribute the dry ingredients.
In a small saucepan, combine the maple syrup, melted coconut oil, brown sugar, ground cinnamon, salt, and vanilla extract. Warm over low heat, stirring occasionally, until the mixture is smooth and well-combined.
Pour the wet mixture over the dry ingredients and mix thoroughly, ensuring all the oats and nuts are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down lightly with the back of a spatula for more clumping, if desired.
Bake in the preheated oven for 25–30 minutes, stirring gently halfway through to ensure even toasting. Keep an eye on it during the last few minutes to prevent burning.
Once the granola is golden brown and fragrant, remove it from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
If desired, stir in the dried cranberries after the granola has fully cooled.
Store the granola in an airtight container at room temperature for up to 2 weeks. Enjoy it on its own, with yogurt, or as a topping for smoothie bowls.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 190.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
