Maple Cinnamon Walnut Granola

Maple cinnamon walnut granola fully baked, on parchment-lined sheet pan with wooden spoon, and a few clusters broken up

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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.


Units Scale
  • 3 cups whole rolled oats
  • 1/4 cup white whole wheat flour
  • 1/4 cup chia seeds
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup walnuts
  • 1/2 cup golden raisins (or regular)
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract


  1. Preheat & prep. Preheat your oven to 300 degrees, and line a sheet pan with parchment paper.
  2. Mix dry ingredients. In a large, bowl, combine oats, flour, chia seeds, salt, cinnamon, walnuts, and raisins. 
  3. Mix wet ingredients. In a separate bowl, combine coconut oil, maple syrup, and vanilla extract. Whisk together to combine.
  4. Combine. Add wet ingredients to dry ingredients, and stir until everything is evenly coated.
  5. Bake. Bake the granola at 300 degrees for 35 minutes, gently stirring once halfway through.


  1. 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.
  2. 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!
  3. 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.