Crunchy Maple Walnut Granola Recipe for Homemade Breakfast

Want a crunchy boost to breakfast? Homemade Maple Nut Granola is an easy, flavorful granola perfect for topping yogurt or eating as cereal. This simple recipe uses seven ingredients and is naturally sweetened with pure maple syrup—far tastier than most store-bought options. Makes 34 (¼ cup) servings.

2023 Update: This recipe was originally published in February 2012. The recipe card now includes weights and more detailed instructions, plus updated photos and tips.

I used to eat the same breakfast every day: yogurt topped with granola. After testing many store-bought options, I started making my own. This maple nut granola quickly became our favorite—simple, customizable, and satisfying.

Why I love this recipe:

There’s a lot to like about this maple nut granola:

• Hands-off: once it’s in the oven, it mostly takes care of itself.
• Simple pantry ingredients you probably already have.
• Naturally sweetened with real maple syrup for authentic flavor.
• Easy to customize—swap nuts or dried fruit to suit your taste.

What you need to make this recipe:

Measurements and step-by-step instructions are in the recipe card below.

• Rolled oats — extra-thick or old-fashioned oats work best. Use certified gluten-free oats if needed.
• Nuts — chopped walnuts and chopped pecans are used here; swap for almonds, hazelnuts, sunflower seeds, or a mix you prefer.
• Ground cinnamon — adds warm flavor throughout the granola.
• Warm water — thins the maple syrup slightly to help coat the oats and nuts.
• Pure maple syrup — use real maple for the right taste and texture.
• Dried cranberries — stirred in after baking; substitute other dried fruit if you like.

Substitutions and mix-in ideas

• Nuts and seeds: swap pecans and walnuts for almonds, hazelnuts, peanuts, pumpkin seeds or sunflower seeds.
• Dried fruit and add-ins: cherries, apricots, raisins, coconut flakes, chia seeds, flax seed, or chocolate chips work well.
• Sweetener: if you prefer, use honey or agave instead of maple syrup.

How to make Homemade Granola

Preheat the oven. Line a rimmed baking sheet with parchment paper or a nonstick baking mat and set aside.

Combine the dry ingredients. In a large bowl, mix rolled oats, chopped walnuts, chopped pecans, and ground cinnamon. Stir well so the cinnamon is evenly distributed—this prevents concentrated pockets of cinnamon.

Mix the wet ingredients. In a separate container, whisk warm water and pure maple syrup until combined.

Combine and spread. Pour the maple mixture over the oat-and-nut mix and stir thoroughly until everything is evenly coated. Scoop the sticky mixture onto the prepared sheet pan and spread into an even layer.

Bake, then let it finish in the warm oven. Bake at 300°F for 30 minutes, then turn the oven off and leave the granola inside for an additional 30 minutes. This gentle finishing time crisps the granola without burning it; thicker oats may need a bit more time.

When the granola is golden and crisp, remove it from the oven and sprinkle with dried cranberries. Let the granola cool completely for 1–2 hours, then break into clusters.

Serve over yogurt, in smoothie bowls, or enjoy by the handful.

How to store

Once fully cooled, store granola in an airtight container at room temperature. Placed in a cool, dark pantry, it will keep for several weeks to a month.

Frequently Asked Questions

Quick tips and tricks

• Adjust nuts and seeds to taste—use the same total quantity.
• Swap dried fruit for variety: apricots, raisins, cherries, or golden raisins are great.
• Make a double or triple batch to have plenty on hand; granola stores well.
• Use it in parfaits and smoothie bowls for extra texture and flavor.

More granola recipes to try

• No Bake Grape Nut Granola Bars
• Dark Chocolate Cherry Granola
• Fresh Apple Granola