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There’s something magical about starting a new year with fresh recipes, and I couldn’t be more excited to share my walnut maple granola with you. If you’ve followed my recipes, you know maple syrup is one of my all-time favourite ingredients—it’s local, versatile, and brings a rich sweetness that elevates any dish. Now for those of you long-time fans who have been making my granola will know that maple syrup is almost always one of the main ingredients. I am a lucky gal as my family makes maple syrup every season and if I so much as throw one log of wood on the fire I am almost always guaranteed a never-ending supply. Some years are better for syrup as last year was a dud. Spring came too fast and the trees got confused haha so there was very little yield. I had to actually BUY (the audacity!) maple syrup! It’s all good though because I could not go a week without this liquid gold – it somehow sneaks its way into so many of my recipes.
This granola here is a beauty! Walnuts are stealing the show and for good reason; not only are they packed with healthy fats and nutrients, but their buttery crunch pairs perfectly with the warm, caramel-like flavour of maple syrup. They are so good for the body and shaped like a brain. I love it when food actually resembles body parts it’s good for! If you aren’t a fan of walnuts you can replace them with pecans or try a different granola. Whether you’re meal prepping for the week or looking for a simple, satisfying snack, this recipe is sure to become a favourite in your home.
Healthy Walnut Maple Granola Ingredients
Preheat your oven to 320°F convection and line two baking sheets with parchment paper.
In a large bowl, combine oats, walnuts, seeds, ground flax seed, raisins, cinnamon, and salt. Set aside.
In a small pot, gently heat the olive oil, tahini, maple syrup, and vanilla until the mixture is smooth and combined.
Pour the wet mixture over the dry ingredients and mix thoroughly until every piece is coated. Spread the mixture evenly onto the prepared baking sheets. Bake for 30-35 minutes, turning the pans halfway through.
Let the granola cool completely on the baking sheets before breaking it into clusters. This ensures it stays crunchy and forms beautiful granola clusters.
Store your homemade granola in an airtight container, such as a mason jar, for up to two months. Just make sure it’s completely cool before storing it to maintain its crunch.
This homemade maple granola recipe checks all the boxes. It’s naturally sweetened, full of healthy fats and fibre, and incredibly versatile. Whether you’re enjoying it as a breakfast granola, an afternoon snack, or a crunchy topping for desserts, it’s the perfect way to start your year on a wholesome note. Plus, the combination of walnuts, maple syrup, and warm spices will make your kitchen smell amazing while it bakes!
Don’t forget to leave a rating and review below and check out these other amazing recipes:
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45 Responses
This was my first time making my own granola and I will never buy again. I swapped unsweetened dried cranberries in place of raisins (preference).
Love the flexibility of your many recipes, ability to control ingredients and the nuttiness from tahini. This will become a household staple.
And I cannot wait to try your others!
This makes me soooooo happy!!!!
Amazing recipes, thanks!! What do you mean when you say turns pans halfway?
Hi Miriam, when I say turn the pans halfway – I mean halfway through the baking time rotate the pan inside the oven, meaning put the front edge towards the back basically for even baking.
Hi I was wondering if I can use melted butter instead of olive oil pleaae
Hi Rehana, I have a new recipe coming out that will include brown butter instead of olive oil – however the measurements change based off of this adjustment. I would suggest using olive oil for this recipe! Thank you
Hi Terri-Ann, first time I made my own granola and was really hesitant of the result, considering the high cost of the ingredients.
It was amazing !!!!!
I only substituted tahini with almond butter , other than that I followed your instructions religiously and was not disappointed! Thank you so much and greetings from Greece 🇬🇷.
Ps . I added 1/3 cup to Greek yogurt along with some fresh blueberries, yummy 😋
Hey Demi! I am beyond happy that you enjoyed making the granola and are loving it!! Thanks for sharing your modifications, hopefully they can help someone else out! It must have been absolutely incredible to enjoy the granola with REAL greek yogurt!! What a joy 🙂 Thank you so much for sharing
Loved this recipe. Very addictive & tricky to stop going back for more. Makes a wonderful topping for rhubarb & ginger pots. V tart & added lovely contrast & crunch. Hubby also a big fan. Thank you for all your lovely recipes. Very moreish😊
Hey Cat! It truly is addictive right? Just the right amount of crunch, sweetness and my goodness I love that you added it with rhubarb and ginger – this sounds like an incredible combo!! Thanks so much for taking the time to rate and review this recipe – it means so much to me 🙂
Hi, sounds amazing looking to meet this over the weekend!! Could I swap out the olive oil for coconut oil? Thanks
Hi Kristy, you can swap out for coconut oil however you may not get as many clumps as with the olive oil
Hi, I have just made some granola using you fabulous recipe and I can honestly say its the best granola recipe I have ever tried, there’s only one problem I can’t seem to stop snacking on it 😋🤣 💚
Hey Frances, thanks so much for trying my granola recipes 🙂 I definitely can relate with not being able to stop – it’s unreal but so worth it hehehe thanks for taking the time to rate and review!
Hello 🙂
Does it matter if you use steel cut oats vs quick oats? I’m excited to make this!
Hey Jenny, all of my granola recipes are made with ROLLED oats – steel cut don’t bake the same and quick oats don’t bake the same. I would highly recommend using rolled oats for this recipe!
Hi. When do the sultanas go in?
Hi! They can go in with the dry ingredients. I hope you love it!
I have tried so many of your granola recipes (I intend to try every single one!) and they are all winners! Thank you for sharing your genius!
I’m just curious – what makes you choose the type of nut butter, etc to use in each recipe – I want to make this one tonight and was curious about why you chose tahini here instead of a different nut butter?
Thanks!
Hi there, I am so glad that you try my granolas and enjoy them! A lot of testing goes into each ingredient and the reasons why I choose the nut butters that I do all depends on the flavor profile I am looking to achieve! Substitutions are always possible!
How long can this granola be stored and what is best way to store? Thanks!
Hi Nikki, it all depends on your climate but me (here in Toronto Canada) leave it in a jar with a screw lid for up to three months in my pantry
Teri-Ann,
I have just made the Walnut Maple Granola and over the last couple of years a number of your other granolas. They are ALL so very yummy. You are a granola wizard, Thank you!
Hey Jenn! Thank you so much, I really and truly love granola so much, my life might be incomplete without it hahaha so happy that you tried this recipe and enjoyed it 🙂 Thanks for taking the time to rate and review!
Wondering if I could add some UNFLAVOURED protein powder to this recipe.?
1000000% I have added protein powders to several granola recipes and it’s always a win!
Hey Terry!
What’s the name of the quality Maple syrup you recommend? I just have the Amazon US and your link is taking me to the CA one and I don’t want you to switch it!
I’m excited to try this granola for my family!
Hi Mar!
I predominantly use local organic maple syrup from Ontario. Buy the best one you can find and you’ll be great!
I just baked it and it’s so delicious!!! Thank you for sjaronft
I am so glad you did! Please take a moment and rate it for me? I’d be so grateful!
Hi I don’t have a convection oven so I’m wondering what temperature I should use
I would increase the temperature to 325. Every oven is different so please keep an eye on it!
Just about to make some and just wondering if the dried cranberries need to be soaked before baking?
Hey Michelle, I always like to soak my dried fruits so that they don’t get rock hard in the baking process!
Delicious
So glad you enjoyed this Moira!
Crazy recipe💛 however, i can not find maple syrup where i live in, what can i substitue it with ? Thank you again
Hi! If you can locate honey or date syrup both will work great xx
When I make your granolas and use 2 pans, the pans are not full and the granola in the edges gets overcooked. What size pans are you using? I started using one full size cookie sheet and one small one
HI! I use a larger pampered chef 15×11 and a smaller pampered chef 11×9. What I would reco for you is to make sure you are pushing the granola from the middle out meaning the centre is thinner and the outer is a little thicker. Does that make sense? Let me know if you have any more questions.
It’s delicious!
So glad you enjoyed this Jamie!! Can’t wait for you to try some of my other granolas 🙂
I’m gathering my ingredients to make this over the weekend. It looks and sounds delicious. Thank you 😊
by far the tastiest granola I have ever made!
Hi Anna! I love you for sharing that!!