Walnut Maple Granola

Mornings never tasted so good! My Walnut Maple Granola is about the be the star of all your days. It's packed with hearty old-fashioned rolled oats, crunchy walnuts, and naturally sweetened with maple syrup, this granola is perfect for breakfast or a mid-day snack. With the addition of seeds, tahini, and warm cinnamon, it’s a healthy, gluten-free and vegan recipe that’s as easy to make as it is delicious. Pair it with yogurt, sprinkle it over a smoothie bowl, or enjoy it straight from the jar!

5 from 9 votes

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Servings: cups

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 35

Total Time: 50

Equipment

2 baking sheets
chefs knife
mixing bowls
measuring cups
large mason jars

Ingredients

3 cups oats
2 cups raw walnuts roughly chopped
¼ cup ground flax seed
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds
1 tbsp cinnamon
¾ tsp salt
½ cup raisins soaked in warm water for 10 minutes, then drained
½ cup olive oil
½ cup tahini
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Mix dry ingredients, including drained raisins and set aside.
Add wet ingredients to a small pot and heat over medium heat until mixture comes together.
Pour wet over dry and mix thoroughly.
Spread evenly onto two baking sheets and bake undisturbed for 30 minutes turning pans halfway.
Granola should be golden brown and dry to the touch.
Remove from oven and cool COMPLETELY before lifting it off of pan. Use a hard spatula to get underneath the granola.
Store in jars.

Notes

Swap out and nut or seed butter in place of tahini!
Swap out any nut in place of walnuts!

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.