Maple Walnut Crunch Granola

Maple Walnut Crunch Granola

This Maple Walnut Crunch Granola is hearty, crunchy goodness that is perfect for back to school meal prepping or your long weekend road tripping! It only uses maple syrup and maple flakes as a sweetener and doesn’t contain any oil or butter. Just lots of oats, nuts and seeds! Throw this granola in a container or re-sealable bag for a convenient breakfast or snack on-the-go.




  1. Pre-heat the oven to 375 degrees and line a large baking sheet with parchment paper.
  2. In a large bowl, add the oats, walnuts, quinoa flakes, coconut chips, almonds, sunflower seeds, 3 tbsp maple syrup (reserve one tbsp), maple flakes and cinnamon. Stir until well combined.
  3. Spread the granola mixture out on the baking sheet and drizzle the remaining tbsp of maple syrup over the top. Place in the oven and bake for 15-18 minutes, stirring a few times to ensure it doesn’t brown too much. (See note).
  4. Let the granola fully cool on the pan for 1-2 hours. It will get crunchier as it cools. Once cooled, store in an airtight container or re-sealable bag on the counter.


  1. I found organic maple flakes at Bulk Barn.
  2. If you like your granola with a few little clumps and clusters, the key is not to over-stir while it is baking. Just gently stir the granola a few times while it bakes to ensure it doesn’t brown too much on one side. If you stir too vigorously, some of the little clusters may break apart. But if you enjoy more crumbly granola, stir away!