Grain-Free Cranberry Walnut Granola with Coconut and Maple
A crunchy, naturally sweetened granola made with chopped walnuts, coconut flakes, and almond flour instead of oats. Maple syrup binds everything into satisfying clusters studded with tart dried cranberries. Perfect for breakfast bowls, yogurt parfaits, or snacking. This nutty granola offers all the texture and flavor of traditional versions while being completely grain-free. The combination of warm spices and natural sweetness creates a wholesome treat that stores well for weeks.
Ingredients
- ¾ cup walnuts, roughly chopped
- ¾ cup assorted nuts, roughly choppedalmonds1:1nutadds tree_nuts
single nut variety
- 1 cup unsweetened large coconut flakes
- ½ cup blanched almond flour, finely ground
- ½ teaspoon ground cinnamon(optional)
- ¼ teaspoon ground nutmeg(optional)
- ¼ teaspoon salt(optional)
- 1 tablespoon coconut sugar
- ¼ cup pure maple syrup
- ⅓ cup dried cranberries, chopped
Instructions
- 1
Preheat oven to 325°F and line a large baking sheet with parchment paper or greased foil
- 2
Add all ingredients except maple syrup to a large bowl and stir until well mixed
- 3
Add maple syrup and fold with a rubber spatula until well mixed and clusters form
- 4
Pour onto prepared baking sheet creating an even layer while keeping clusters intact, making pockets for air circulation
- 5
Bake for 18-20 minutes, then gently flip granola keeping clusters intact
- 6
Bake for an additional 4-6 minutes until edges are deep golden brown and granola is slightly soft
- 7
Cool on baking sheet for 30 minutes until completely cooled
Tips
Keep clusters intact while flipping to maintain the chunky texture that makes this granola special.
Granola will seem slightly soft when done but crisps up completely during the cooling process.
Make air pockets in the mixture to ensure even crisping throughout the baking process.
Good to Know
Store in airtight container at room temperature for up to 2 weeks
Can be made up to 1 week ahead and stored in airtight container
Serve over yogurt, with milk, or eat as a snack
Common Mistakes
Don't skip flipping to avoid uneven browning and ensure proper crisping
Don't overbake as granola continues cooking on hot pan after removal
Substitutions
FAQ
Can I use different nuts in this recipe?
Yes, any combination of nuts works well. Try almonds, pecans, hazelnuts, or cashews in place of the assorted nuts for different flavor profiles.
How do I know when the granola is properly done?
Look for deep golden brown edges and clusters that feel slightly soft. The granola will crisp up completely as it cools on the baking sheet.
Can I freeze this granola for longer storage?
Yes, freeze in airtight containers for up to 3 months. Thaw at room temperature and re-crisp in a 300°F oven for 5 minutes if needed.