This maple cinnamon walnut granola is spiked with the coziest fall flavors of maple and cinnamon! Perfect in breakfast yogurt bowls, or for an energy-boosting snack at school or work.
Making a big batch of homemade granola is one of our favorite ways to enjoy delicious weekday breakfasts and healthy snacks for work and back-to-school. And this maple cinnamon walnut granola, with the coziest fall flavors, will make your house smell like a cinnamon roll while it bakes (you're welcome).
I love making a batch of this for my partner's son to have during the school week, whether it's for topping morning yogurt or a nourishing snack when he gets home from school.
Personally, I've been especially loving it atop healthy peach pie yogurt bowls and apple pie yogurt parfaits (apparently someone likes pie around here...)! Bake once on the weekend (or whenever you have time), and enjoy granola all week long.
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Key Ingredients
- Whole rolled oats - Save your steel cut or quick cooking oats for another breakfast! Whole rolled oats work best here. Lately I've been obsessed with the kind from One Degree Organics because you can get a huge bag at Costco for a really affordable price!
- Chia seeds - For added texture and nutrition.
- White whole wheat flour - Or other flour; just a little bit helps the granola form clusters.
- Cinnamon - The star of the show in this cinnamon-y granola recipe!
- Walnuts - Any nuts or seeds will work, but I love the way maple syrup and cinnamon almost candy the walnuts and gather in their ridges.
- Golden raisins - Any raisins or dried fruit will work! Dried fruit adds a nice chewy, sweet aspect to this granola.
- Coconut oil - One of my favorite oils for baking granola.
- Maple syrup - The other star of the show in this granola, maple syrup provides the maple flavor and natural sweetness we're looking for.
- Vanilla extract - Adds a wonderful depth of flavor.
Substitutions & Variations
- Nuts - Use pecans or almonds instead of walnuts for delicious alternative, OR use pepitas to make this granola nut-free.
- Gluten free - Use gluten free flour instead of wheat-based flour, and make sure your oats are certified gluten free.
- Raisins - I love raisins or golden raisins in this recipe for some sweetness, but dried cranberries or chopped dates would also be sweet and delicious.
- White chocolate - For an added sweet treat, toss in some white chocolate chips after the granola cools completely. White chocolate goes especially well with the warmth of cinnamon and maple.
- More granola flavors - Try one of my other homemade granola recipes! All of them use very similar base ingredients, so all you'll need is the ingredients for flavor variations. We've got healthy pumpkin granola, simple coconut chia granola, and maple cranberry almond granola.
Step-by-step Instructions
Step 1: Preheat your oven to 300 degrees and line a baking sheet with parchment paper. Combine oats, flour, chia seeds, cinnamon, salt, walnuts, and raisins into a large bowl. Stir everything together.
Step 2: In a small saucepan, heat the coconut oil and maple syrup together. Once just bubbling, remove from heat, add vanilla, and whisk.
Step 3: Pour the maple mixture into the bowl of dry granola ingredients, and stir until everything is evenly coated.
Step 4: Spread granola mixture in an even layer into the prepared baking sheet.
Step 5: Bake at 300 degrees for 30-35 minutes, gently stirring once halfway through. Careful not to stir too much, as this will prevent clusters from forming.
Step 6: Remove the granola from the oven and allow it to cool completely before you stir. It'll seem very slightly soft at first, but it will crisp up as it cools. Not stirring it too soon is key for it to bind together as it cools, creating giant clusters that you can break apart into any size you want. Yum!
Hint: Since ovens vary, watch (or smell) closely during those last 5 minutes of baking to make sure nothing is burning. The granola is done when it's fragrant and slightly golden brown across the top.
How to get granola clusters
For granola clusters, don't stir your granola too much while cooking, and let it cool completely before you stir or try to break it apart! This allows the ingredients to cool together in clusters that you can break down to the size you want.
More Granola Recipes
Did you make this maple cinnamon walnut granola recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Maple Cinnamon Walnut Granola
- Total Time: 40 minutes
- Yield: ~6 cups
Description
This maple cinnamon walnut granola is the perfect cozy granola for fall! Naturally sweetened with maple syrup, keep this healthy homemade granola on hand for breakfast or energizing snacks.
Ingredients
- 3 cups whole rolled oats
- ¼ cup white whole wheat flour
- ¼ cup chia seeds
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup walnuts
- ½ cup golden raisins (or regular)
- ½ cup pure maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
Get Recipe Ingredients
Instructions
- Preheat & prep. Preheat your oven to 300 degrees, and line a sheet pan with parchment paper.
- Mix dry ingredients. In a large, bowl, combine oats, flour, chia seeds, salt, cinnamon, walnuts, and raisins.
- Mix wet ingredients. In a separate bowl, combine coconut oil, maple syrup, and vanilla extract. Whisk together to combine.
- Combine. Add wet ingredients to dry ingredients, and stir until everything is evenly coated.
- Bake. Bake the granola at 300 degrees for 35 minutes, gently stirring once halfway through.
Notes
- Parchment paper. Parchment paper is optional but makes for the easiest clean-up ever! I love the unbleached kind pictured below in this recipe card.
- Oven times. Oven times vary, so make sure to keep an eye on the granola between the 30-35 minute mark. If your oven runs hot, you may need to take the granola out closer to the 30 minute mark. You'll know it's done when it's still slightly soft (but not too soft), fragrant, and not too overly browned on the edges. It will crisp up as you let it cool!
- Big clusters. I say this with all my granola recipes, but the secret to large clusters is not to stir too often! I like to stir once gently while baking, and then I let the granola cool completely before I break the large clusters into the size I want.
- Storage. After allowing it to cool completely, store your maple cinnamon granola in an airtight container in a cool, dry place (such as a pantry or kitchen shelf) and enjoy within 2-3 weeks. You can also freeze it for up to six months.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: ⅓ cup
- Calories: 213
- Sugar: 7.9 g
- Sodium: 66.8 mg
- Fat: 11.2 g
- Saturated Fat: 5.7 g
- Carbohydrates: 23.2 g
- Fiber: 3.5 g
- Protein: 3.8 g
- Cholesterol: 0 mg
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