This Maple Walnut Granola makes an easy breakfast or tasty snack. It is packed with wholesome ingredients making it a healthier option than many pre-packaged granolas and it only takes 10 minutes of prep time!
The Ingredients
- Rolled Oats- I typically use large flake rolled oats but quick oats will work as well. If you need the recipe to be gluten free, ensure you are using certified gluten free rolled oats.
- Walnuts- You will need raw walnuts that have been roughly chopped for this recipe. If you use nuts that are already roasted, they may brown too quickly and burn before the granola is done baking. If you want to change it up, try using pecans, cashews, almonds or a mixture instead. You can also leave them out if you need it to be nut free.
- Ground Flaxseed- Ground flaxseed makes this granola extra nutritious as it is packed with protein, fiber and Omega-3s. You can leave it out if you prefer and add an additional ¼ cup of oats.
- Maple Syrup- This provides our maple flavoring plus adds sweetness and helps to bind the granola.
- Coconut Oil- This helps the granola to bind.
- Egg White- Using a egg white helps to bind the granola so that there are a lot of clusters. If you need the recipe to be vegan, you can omit it.
- Sea Salt- A bit of sea salt balances out the sweetness from the maple syrup.
The Method
- Mix together.
- Bake.
- Allow to cool completely (the hardest part!).
Leftover Storage
Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
How to Serve Maple Walnut Granola
- Make a breakfast parfait with layers of granola, fresh fruit and Greek yogurt.
- Eat it cereal style in a bowl with your choice of milk and maybe some fresh berries.
- Snack on its own by the handful.
- Try it as a crunchy topping on ice cream or fruit salad.
Dietary Notes
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Vegetarian
- Vegan - If you omit the egg white.
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Ingredients
- 4 ½ cups large flake rolled oats
- 1 cup raw walnuts roughly chopped
- ½ cup ground flaxseed
- ½ teaspoon fine sea salt
- ½ cup maple syrup
- 2 tablespoon coconut oil melted
- 1 egg white whisked until frothy
Instructions
- Preheat oven to 300 F. Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large bowl mix together all of the dry ingredients. In a medium bowl, whisk together maple syrup and coconut oil. Pour wet mixture and then egg white into dry mixture and stir until well combined.
- Spread mixture out evenly on prepared baking sheet and bake for 45-60 minutes, until dry (I usually bake it for 50 minutes), rotating the pan 180 degrees after 30 minutes.
- Let cool completely on the pan and then break into chunks and store in an airtight container.
Notes
Leftovers
Store leftovers in an airtight container for up to 2 weeks or freeze for up to 3 months.
Nutrition
Serving: 0.33cup | Calories: 181kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 71mg | Potassium: 161mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!
More Breakfast Recipes!
Jillian
Welcome to the reason I get out of bed in the morning!!!!
In all honesty, breakfast was always a meal I struggled with- when I found this recipe that all changed. I finish my breakfast everyday and feel sad- I cannot wait to have in the next morning!
Paired so well with some strawberries and blueberries - *chefs kiss*