I developed a No Sugar Granola Recipe using only pure maple syrup, walnuts, oats, and a handful of pantry staples that comes together in under half an hour and is naturally sweetened with no added sugar.

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I used to think granola had to be loaded with sugar and fake flavors, until I made this batch. With old fashioned rolled oats and pure maple syrup it forms big crunchy clusters that kind of sneak up on you.

It’s sweet but not cloying, more honest than anything I found in stores. I kept it simple because real flavor doesnt need a lot of fuss, and yeah there was a small surprise in the texture that made me keep going back.

Call it a No Sugar Granola Recipe if you want. I ruined one pan the first time, true story.

Ingredients

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Rolled oats, packed with fiber and complex carbs, they help steady your energy.
Walnuts give plant protein, omega 3 fats and a crunchy kinda bitter bite.
Pure maple syrup sweetens naturally, adds minerals, and gives warm caramel like flavor.
Melted coconut oil coats clusters, supplies healthy fats and helps make it crisp.
Ground cinnamon adds cozy aroma, anti inflammatory perks and a hint of sweetness.
Unsweetened dried cranberries add tart chew, extra fiber and a fruity tang.
Unsweetened shredded coconut gives chewy texture, more healthy fats and mild tropical notes.
Vanilla extract tricks your brain into tasting sweeter, it rounds everything out.

Ingredient Quantities

3 cups old fashioned rolled oats

1 cup walnuts roughly chopped

1/3 cup pure maple syrup

2 tablespoons melted coconut oil or neutral oil

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt

1/2 cup unsweetened shredded coconut (optional)

1/2 cup unsweetened dried cranberries or raisins (optional)

How to Make this

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1. Preheat oven to 325°F and line a large baking sheet with parchment paper.

2. In a big bowl toss 3 cups old fashioned rolled oats with 1 cup roughly chopped walnuts, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt.

3. In a small bowl whisk together 1/3 cup pure maple syrup, 2 tablespoons melted coconut oil (or neutral oil) and 1 teaspoon vanilla extract, pour over the oat mixture and stir until everything is evenly coated.

4. Spread the mixture in a single even layer on the prepared sheet, press down with the back of a spatula if you want chunkier clusters.

5. Bake for 8 to 10 minutes, then give it a gentle stir or flip so it browns evenly. If using the 1/2 cup unsweetened shredded coconut and you want it toasted but not burnt, sprinkle the coconut on halfway through baking.

6. Return to the oven and bake another 8 to 12 minutes more until golden and fragrant, watching closely the last few minutes so the nuts dont burn.

7. Remove from oven and let the granola cool completely on the sheet, it will crisp up as it cools; break into chunks with your hands or a spatula.

8. Once cooled stir in 1/2 cup unsweetened dried cranberries or raisins, unless you prefer them added to individual servings.

9. Store in an airtight container at room temp for up to 2 weeks, or refrigerate for longer. Serve with yogurt, milk, or just snack on it straight from the jar.

Equipment Needed

1. Oven (preheat to 325°F)
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl for the syrup mix
6. Whisk
7. Measuring cups and teaspoons
8. Spatula for spreading and pressing, plus something to break the granola into chunks (hands work fine)

FAQ

How do I bake this so it gets crispy and not burnt? A: Preheat oven to 325 F, spread the mixture in an even layer on a rimmed baking sheet lined with parchment, and bake about 20 to 25 minutes. Stir gently every 12 minutes or so so the edges don't burn. Pull it when it looks golden and let it cool completely on the sheet, it crisps as it cools.

Can I swap the walnuts or maple syrup for something else? A: Yes, swap walnuts for almonds pecans or a mix of seeds. You can use honey or brown rice syrup instead of maple but the flavor will change and honey is not vegan. Same amount of sweetener usually works but taste and texture may vary.

How do I get big crunchy clusters instead of loose flakes? A: Press the oat mixture firmly into the sheet before baking and avoid stirring too often while it bakes. Also try adding a little more maple syrup, that extra sticky binder helps clump. Let it cool fully before breaking into chunks.

When should I add the shredded coconut and dried fruit? A: Add shredded coconut and dried fruit after baking once the granola is fully cooled. If you add them before they can burn or get tough in the oven.

Is this recipe gluten free and how long will it keep? A: Use certified gluten free rolled oats to make it gluten free. Store in an airtight container at room temperature up to two weeks, in the fridge up to four weeks, or freeze for up to three months.

Can I make it less sweet or skip the oil? A: You can reduce maple to a quarter cup to make it less sweet. Skipping oil is possible but it will be drier and less crunchy. Try replacing some oil with a few tablespoons of applesauce but know it will change texture, and spray the pan lightly so it doesn't stick.

Naturally Sweetened Maple Cinnamon Walnut Granola Recipe Substitutions and Variations

Rolled oats: swap for quick oats (bakes faster and makes a finer, more crumbly granola), or try gluten free oat flakes or puffed rice for a lighter, crispier bite.
Walnuts: use pecans, chopped almonds, or pumpkin seeds if you need a nut free option; keep the same volume and chop similar size so it bakes evenly.
Pure maple syrup: honey is the closest sub (same amount, not vegan), or use agave or brown rice syrup; thicker syrups warm up easier to mix.
Melted coconut oil or neutral oil: swap for melted butter for richer flavor, or use avocado oil or grapeseed oil for a neutral taste; if you use butter watch the bake time since it may brown faster.

Pro Tips

1) Press really hard if you want big clusters, dont just skim the surface — press with a spatula or the bottom of a measuring cup and bake until it feels a bit set, then let it cool completely so it snaps into chunks. If you want extra mega-clusters beat one egg white until foamy and fold it in with the syrup, it helps bind things together.

2) Toast the walnuts and shredded coconut separately for a few minutes before mixing if you want deeper flavor, but watch them closely because they go from golden to burnt fast. Doing them on a separate small pan also lets you add the coconut later so it toasts but doesnt burn.

3) Lower temp and longer bake = more even browning. Try 300 to 315°F and check/stir every 8 to 10 minutes instead of blasting at high heat; you get crunch without scorched nuts. Also rotate the pan halfway if your oven has hot spots, ovens are weird.

4) Add dried fruit only after it cools or it will get leathery and clump into one sticky mess. Store in an airtight jar at room temp, and if it ever feels soft re-crisp it in a 300°F oven for 5 to 8 minutes. A pinch of flaky sea salt right before serving makes the maple taste brighter.

Naturally Sweetened Maple Cinnamon Walnut Granola Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

206

kcal

Equipment: 1. Oven (preheat to 325°F)
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl for the syrup mix
6. Whisk
7. Measuring cups and teaspoons
8. Spatula for spreading and pressing, plus something to break the granola into chunks (hands work fine)

Ingredients

3 cups old fashioned rolled oats
1 cup walnuts roughly chopped
1/3 cup pure maple syrup
2 tablespoons melted coconut oil or neutral oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 cup unsweetened shredded coconut (optional)
1/2 cup unsweetened dried cranberries or raisins (optional)

Directions

Preheat oven to 325°F and line a large baking sheet with parchment paper.
In a big bowl toss 3 cups old fashioned rolled oats with 1 cup roughly chopped walnuts, 1 teaspoon ground cinnamon and 1/2 teaspoon fine sea salt.
In a small bowl whisk together 1/3 cup pure maple syrup, 2 tablespoons melted coconut oil (or neutral oil) and 1 teaspoon vanilla extract, pour over the oat mixture and stir until everything is evenly coated.
Spread the mixture in a single even layer on the prepared sheet, press down with the back of a spatula if you want chunkier clusters.
Bake for 8 to 10 minutes, then give it a gentle stir or flip so it browns evenly. If using the 1/2 cup unsweetened shredded coconut and you want it toasted but not burnt, sprinkle the coconut on halfway through baking.
Return to the oven and bake another 8 to 12 minutes more until golden and fragrant, watching closely the last few minutes so the nuts dont burn.
Remove from oven and let the granola cool completely on the sheet, it will crisp up as it cools; break into chunks with your hands or a spatula.
Once cooled stir in 1/2 cup unsweetened dried cranberries or raisins, unless you prefer them added to individual servings.
Store in an airtight container at room temp for up to 2 weeks, or refrigerate for longer. Serve with yogurt, milk, or just snack on it straight from the jar.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.