Maple Walnut Granola

This maple walnut granola is crunchy and sweet with plenty of clusters! It's naturally sweetened with maple syrup and tastes SO much better than store-bought. Perfect for a wholesome breakfast or a healthy treat.

Homemade Granola:

Guys, I am obsessed with homemade granola! I'll eat it for breakfast, a snack, or with dark chocolate chips for dessert. It's sinfully crunchy with oatmeal cookie vibes!

• Easy: It takes about 10 minutes of hands-on time to whip it up! Just combine, dump, and bake.
• Healthy: No preservatives or ingredients you can't pronounce! This maple granola is sweetened with maple syrup, that's it.
• Customizable: You can swap the walnuts with chopped pecans or almonds. Feel free to add dried fruit or chocolate chips after it's baked!

Not only is this homemade granola recipe delicious, it's full of beloved clusters! I have a secret that creates perfect little granola clusters.

(Psst ... try my peanut butter granola too! It's amazing.)

Key Ingredients:

• Old fashioned oats - I buy a big bag of One Degree organic rolled oats from Costco. They're celiac friendly and affordable.
• Golden flax meal - I used Bob's Red Mill's golden flax meal. Golden flax meal is made from golden flax seeds and has a milder flavor than regular flax meal.
• Cinnamon - If you prefer a strong cinnamon flavor, feel free to add more. Cinnamon contains beneficial plant compounds and antioxidants.
• Kosher salt - A little bit of salt enhances sweetness! Sea salt also works.
• Walnuts - I bought walnut halves and chopped them myself. You can buy already chopped walnuts if you prefer.
• Coconut oil - It helps the granola get crispy!
• Maple syrup - For natural sweetness! Maple syrup can be pricey. I always check the price per ounce to make sure I'm getting the best deal.
• Vanilla - For a touch of vanilla essence.

How to Make Maple Walnut Granola:

This granola is so easy to make! And you control how many clusters you get in the end.

Before you start, preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

• The first step is key to all the clusters! Pulse ¾ cup of the oats in a food processor until finely ground but not so fine it's floury.

• In a large bowl, combine all the dry ingredients, including the ground oats. Stir to combine.
• Melt the coconut oil, then add the maple syrup and vanilla. Pour it over the oat mixture.

• Use clean hands or a large spoon to stir until the mixture is wet and evenly coated.
• Dump the granola onto the prepared sheet pan and use your hands to gently press it ½ inch thick.

• Bake for 20 minutes, then rotate the pan and bake for 25 more minutes. This helps it bake evenly.
• Let the block of granola cool for at least 30 minutes before you break it up. This will give you bigger clusters!
• Break the granola up into clusters, as big or small as you want them. You will get some smaller pieces no matter what.
• Let the clusters cool completely before you bag or jar them up.

Expert Tips:

• Let the baked granola cool for at least 30 minutes before you mess with it. It lets the granola set up first so you can break it into big clusters.
• Be sure to let the granola cool completely before you store it. It shouldn't be even a little bit warm! This will ensure it's nice and crispy and stores properly.

Storage Tips:

• Homemade granola lasts for a while if stored properly.
• Let the granola cool completely, then transfer it to a zip-top bag or sealed jar and store for up to 1 month.
• You can freeze it for a longer shelf life. Mine never lasts long so I don't typically do this. Store it in a zip-top bag or freezer-safe container and freeze for up to 3 months.

More Breakfast Recipes:

• Brown Sugar Cinnamon Oatmeal
• Almond Butter Oatmeal
• Dark Chocolate Overnight Oats
• Cinnamon Spice Oatmeal
• Dark Chocolate Granola
• Almond Butter Energy Balls