Gluten-Free Maple Walnut Granola

Ingredients

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• 3 cups gluten-free oats Shop
• 1 cup chopped walnuts Shop
• 0.5 cup pure maple syrup Shop
• 0.25 cup coconut oil, melted Shop
• 1 tsp pure vanilla extract Shop
• 0.5 tsp ground cinnamon Shop
• 0.25 tsp salt

Instructions

1. 1 Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. In a large bowl, combine the gluten-free oats and chopped walnuts, ensuring they are evenly distributed. This forms the base of your flavorful granola.
2. 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. 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. 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. 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

• Use oats labeled gluten-free. Ordinary oats are usually grown and milled alongside other grains. Some people with celiac disease also react to pure oats, so check with your clinician if you are unsure.
• For big clusters, press the granola into a firm, even layer with a spatula after the halfway stir, then leave it alone until it has cooled for the full 30 minutes.
• The granola is still slightly soft when it leaves the 300°F oven and crisps as it cools. Take it out when it is golden and dry to the touch, before the maple syrup darkens and turns bitter.

Common questions