Maple Walnut Granola
Homemade granola made with real maple syrup is one of those simple upgrades that changes your morning permanently. Store-bought versions rarely use pure maple — they rely on cheaper sweeteners and artificial flavoring. This recipe is deeply satisfying, keeps for two weeks in an airtight jar, and fills your kitchen with one of the best smells imaginable while it bakes.
Add your photo here — Maple Walnut Granola
Ingredients
- 3 cups rolled oats
- 1 cup walnut halves, roughly chopped
- ½ cup pumpkin seeds
- ½ cup unsweetened shredded coconut
- ½ cup pure maple syrup (Amber Rich)
- ⅓ cup coconut oil, melted
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ½ tsp salt
- 1 cup dried cranberries (add after baking)
Instructions
- 1Preheat oven to 325°F (163°C). Line a large rimmed baking sheet with parchment paper.
- 2Combine oats, walnuts, pumpkin seeds, and coconut in a large bowl.
- 3Whisk together maple syrup, coconut oil, cinnamon, vanilla, and salt. Pour over the oat mixture and stir well to coat everything evenly.
- 4Spread in an even layer on the prepared baking sheet. Do not stir during baking — this is how you get good clusters.
- 5Bake 30–35 minutes until deep golden, rotating the pan once halfway through.
- 6Remove from oven, press gently with a spatula for bigger clusters, and let cool completely. Stir in cranberries. Store in an airtight jar for up to 2 weeks.
Pro Tip: The granola will feel soft when it first comes out of the oven — it crisps up completely as it cools. Don't be tempted to overbake trying to get it crunchy; you'll just burn it.
Made with Parker Family Farm Maple Syrup
Pure organic Adirondack maple syrup — the only ingredient that makes this recipe what it is.
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