Gluten-Free Maple Walnut Granola
By the Gluten Free Recipes team ·
Crisp, golden clusters of toasted oats and crunchy walnuts are infused with the warm, comforting sweetness of pure maple syrup. This homemade granola offers a satisfying crunch and a delightful nutty flavor, perfect for a wholesome breakfast or snack.
At a glance: This easy breakfast recipe yields 4 servings in about 35 minutes (10 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free oats, chopped walnuts, pure maple syrup — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Maple Walnut Granola: When preparing this breakfast recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Maple Walnut Granola: This recipe relies on certified gluten-free oats to ensure it is safe for those avoiding gluten-containing grains. Always check labels for certification.
Ingredients
- 3 cups certified gluten-free oats
- 1 cup chopped walnuts
- 0.5 cup pure maple syrup
- 0.25 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. In a large bowl, combine the certified gluten-free oats and chopped walnuts, ensuring they are evenly distributed. This forms the base of your flavorful granola.
- 2
In a separate small bowl, whisk together the pure maple syrup, melted coconut oil, pure vanilla extract, ground cinnamon, and salt. Stir until these wet ingredients are well combined and fragrant, creating a sweet and aromatic syrup.
- 3
Pour the wet maple syrup mixture over the dry oat and walnut mixture in the large bowl. Gently fold everything together with a spatula until all the dry ingredients are thoroughly coated. Ensure no dry pockets remain, creating a sticky, cohesive mixture.
- 4
Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Bake for approximately 25 minutes, stirring halfway through the cooking time, until the granola is golden brown and fragrant. It should feel slightly crisp to the touch.
- 5
Remove the baking sheet from the oven and let the granola cool completely on the sheet for at least 30 minutes. As it cools, it will become wonderfully crisp and form clusters. Once fully cooled, break apart any large clumps and serve.
Nutrition (per serving)
Tips & Notes
- Certified gluten-free oats vary by cut; any cut works in no-bake recipes, but certified gluten-free rolled oats hold their shape better when baked.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Refrigerate maple syrup after opening and use within a year.
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