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You are here: Home / Breakfast and Brunch / Maple Granola Recipe with Walnuts

Maple Granola Recipe with Walnuts

March 29, 2021 Updated: July 13, 2023 By Leanne 6 Comments

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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! 

One of the staples in my pantry is a jar of homemade granola. I make a batch almost every weekend to enjoy for breakfast during the week. I like to add it to my smoothie bowls, or enjoy it like cereal with some almond milk and berries.

Overhead view of maple granola in a grey bowl and topped with almond milk and blackberries, with another bowl of granola off to the side.

*This post was originally published in September 2017. It has been updated with new photos and text, including helpful tips for readers and adjustments to the recipe. 

In addition to this walnut granola that I’m sharing today, this honey almond granola and this peanut butter granola are favorites in our house and definitely worth a try if you love homemade granola!

Why you’ll love this maple granola recipe

  • You need just 7 ingredients.
  • It’s gluten-free, as long as you stick with gluten-free rolled oats.
  • It’s refined sugar-free, with just maple syrup as a sweetener.
  • And it’s oil-free, made without olive oil or coconut oil.
Ingredients to make this maple granola recipe arranged individually and labelled.

Ingredients to make maple syrup granola

Maple syrup – Not only does it add flavor and natural sweetness, but maple syrup is the wet ingredient that keeps everything together and helps create the crunchy granola texture.

Walnuts – You’ll want to use raw walnuts that haven’t been salted or roasted, and you’ll want them chopped into pieces. 

Oats – I used large flake rolled oats, but quick oats work too. 

Coconut chips – I used unsweetened and untoasted coconut chips, but toasted will work too. Just avoid flavored coconut chips or ones with added sugar.

Sunflower seeds – Just a quarter of a cup for added crunch. Make sure they are hulled and raw. 

Cinnamon – a tablespoon of ground cinnamon complements the maple flavor.

Salt – I love adding a little salt to homemade granola to enhance the other flavors.

Ingredients for maple granola being mixed together in a glass bowl.

How to make this maple granola recipe

In a large bowl, mix together all of the dry ingredients.

Add the maple syrup and stir until the dry ingredients are well coated and the mixture looks wet.

Spread out the granola mixture on a large baking sheet and bake on 375F for 15-18 minutes, stirring frequently to ensure it bakes evenly and doesn’t burn.

Let the granola cool completely on the pan. It will be get crunchier as it cools. 

How to store maple walnut granola

Homemade granola keeps best in an airtight container or large mason jar at room temperature. It should stay fresh for 1-2 weeks.

You can also freeze this granola for up to 3 months. Just let it sit at room temperature for 10 minutes before enjoying.

Maple walnut granola spread out on a baking sheet and ready for the oven.

Recipe tips and substitutions

  • I used a non-stick baking sheet, but you can also line your baking sheet with parchment paper to ensure the granola doesn’t stick.
  • For even baking, make sure you stir the granola a few times while it bakes. The walnuts can burn fast, so keep an eye on the granola towards the end of the baking time.
  • You’ll want to bake the granola until it’s golden brown and starts to get crunchy. If it is still soft to touch, just bake it a little longer. It will get crunchier as it cools, so resist the urge to over-bake it.
  • If you can’t find chopped walnuts or walnut pieces, just buy walnut halves and pulse them in your food processor a few times. (This is what I did for this recipe).
  • To make this recipe grain-free, you can substitute buckwheat flakes for the oats.
  • If you don’t have sunflower seeds, try using hulled, raw pumpkin seeds instead.
Maple granola baked up golden brown on a baking sheet.

How to serve homemade granola

  • With fruit and yogurt. (It’s delicious with these air fryer pears).
  • Mixed into smoothie bowls.
  • As a topping for chia pudding like this oat milk chia pudding, cherry chia pudding or pineapple coconut chia pudding.
  • With almond milk and berries.
  • As a topping for muffins.
  • Sprinkled on salads or soups.

More granola recipes

  • Nut-Free Pumpkin Spice Granola
  • Grain-Free Coconut Cashew Granola
  • Savory Pecan Granola
  • Chocolate Fig Granola
Side view of a bowl of maple syrup granola topped with blackberries, with granola in the background.

If you make this maple syrup granola recipe, I would love to hear what you think in the comments below.

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Overhead view of maple granola in a grey bowl and topped with milk and blackberries.

Maple Granola Recipe with Walnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours
  • Yield: 3 1/2 cups
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Canadian
  • Diet: Gluten Free
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Description

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!


Ingredients

  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 cups raw walnuts (chopped or pieces)
  • 1/2 cup unsweetened coconut chips
  • 1/4 cup raw sunflower seeds
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 7 tablespoons maple syrup


Instructions

  1. Preheat the oven to 375F and line a large baking sheet with parchment paper.
  2. In a large bowl, mix together the first six ingredients.
  3. Add the maple syrup and stir until the dry ingredients are well coated and the mixture looks wet.
  4. Spread out the granola mixture on the prepared baking sheet and bake for 15-18 minutes, or until the granola is golden brown and starts to get crunchy. Stir frequently to ensure it bakes evenly and doesn’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. For even baking, make sure you stir the granola a few times while it bakes. The walnuts can burn fast, so keep an eye on the granola towards the end of the baking time.
  2. You’ll want to bake the granola until it’s golden brown and starts to get crunchy. If it is still soft to touch, just bake it a little longer. It will get crunchier as it cools, so resist the urge to over-bake it.
  3. If you can’t find chopped walnuts or walnut pieces, just buy walnut halves and pulse them in your food processor a few times.
  4. The total time for this recipe includes time for the granola to cool completely.
  5. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

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Filed Under: All Recipes, Breakfast and Brunch, Dairy-Free, Gluten-Free, Snacks, Vegan

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Reader Interactions

Comments

  1. Kelsie Zellar says

    April 4, 2025 at 11:38 am

    Tried this for the first time when a friend brought it to a party as a topping for fruit and yogurt dip…. It was so tasty I knew I needed the recipe!

    Reply
    • Leanne says

      April 5, 2025 at 5:43 pm

      Hi Kelsie! I’m so glad you enjoyed the granola. Thanks for seeking out the recipe!

      Reply
  2. Ben | Havocinthekitchen says

    March 30, 2021 at 9:06 pm

    Any store-bought granola can beat homemade! This granola looks wonderful, so beautifully browned. And the combination of maple, walnut, and coconut is irresistible.

    Reply
    • Leanne says

      April 9, 2021 at 3:49 pm

      Thank you Ben!

      Reply
  3. Tasia ~ two sugar bugs says

    March 30, 2021 at 2:13 am

    This granola looks so crunchy and inviting! I’m loving the addition of sunflower seeds!

    Reply
    • Leanne says

      March 30, 2021 at 8:31 pm

      Thanks Tasia!

      Reply

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

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