Vegan Maple Walnut Granola (oil-free)


You need this vegan maple walnut granola in your life….immediately.

A lot of pre-packaged granolas sold in grocery stores are filled with oils, loaded with sugar and are very calorie dense. I decided to make a much healthier, homemade version of granola.

I love adding this granola to non-dairy yogurt, on top of smoothies, or just eaten with berries and a non-dairy milk. This is also a great on-the-go snack option.

The healthy fats and protein from the nuts and seeds as well as the fiber from the oats will help to keep you full.

This recipe is:


I love this homemade vegan maple walnut granola because it tastes just as good if not better than store bought..and it is 20 times healthier. I like to store mine in a mason jar, it keeps for about 1-2 weeks!

If you aren’t a walnut fan, feel free to use whatever kind of nuts you like. Almonds work great in this recipe and I am sure pecans would be delicious! If you are allergic to nuts, you can omit then and add in dried cherries or raisins, or even chocolate chips. YUM!

I added pumpkin seeds to this granola recipe as well because they add great healthy fats and protein.

vegan maple walnut granola

Walnut Benefits:

  • Great for brain development
  • High in omega 3’s
  • Promotes healthy gut
  • Decreases inflammation
  • Lowers blood pressure
  • Healthy fats are good for skin health
  • High in plant-protein
  • Rich source of antioxidants
  • Promotes a good night’s sleep

I made a smoothie bowl for breakfast this morning and I topped it with my homemade vegan maple walnut granola! Also, it added such a nice crunch and flavor.

My smoothie bowl also has berries and hemp seeds on top!

YUM! Who wants a bite of this?! This was such a yummy and filling breakfast.

Smoothie bowl + maple walnut granola = LOVE!

I added about 3-4 tbsp of the granola on top of my smoothie bowl! I like to think of granola as a topping instead of a main feature. The smoothie bowl was filled with goodness too!

It has banana, frozen mango, frozen raspberries, cacao, maca, wild blueberries and almond milk. Such a nutrient dense breakfast!

I used maple syrup in this recipe instead of other sweeteners as it is not refined and it has a lower glycemic index so it will not spike your blood sugar like white processed sugar would.

Maple syrup adds such a rich delicious maple flavor to this granola. Also, if you don’t have maple syrup you could try date syrup or agave instead or honey if you aren’t vegan.

Tip: make sure you are buying 100% pure maple syrup without any other added ingredients!

I have another great variation of this recipe – it is my pumpkin spice granola! 

If you are a fan of pumpkin spice flavoring then you definitely need to try this granola recipe out too! In addition to pumpkin spice this recipe has coconut flakes and almonds…so delish.

I like to add this one to almond milk yogurt and top it with berries – such a yummy snack or breakfast idea. This is oil-free too which makes it much lower fat than traditional granola.

Share the Love

If you make this recipe I would love to see your creation! Post a picture of your vegan maple walnut granola and tag me at healthygirlkitchen on Instagram or Facebook or share it with your friends on Pinterest.

I can’t wait to see what you pair this granola with!

What are you waiting for! Print this recipe and get baking! 

Vegan Maple Walnut Granola

This vegan maple walnut granola is made without refined sugars or oil. It is completely gluten-free if you use gluten-free oats and is plant-based friendly. It has the perfect crunch and is great paired with a smoothie bowl, non-dairy milk or non-dairy yogurt. 
prep time 5 minutes
cook time 20 minutes
total time 25 minutes

the ingredients

  • 1 cup organic old fashioned rolled oats gluten-free
  • 1/4 cup pumpkin seeds
  • 1/2 cup roughly chopped walnuts
  • 5 tbsp maple syrup
  • pinch of salt optional


  • Preheat oven to 350 degrees F. 
  • Add all ingredients to a bowl and mix together. 
  • Spread evenly onto a baking sheet lined with parchment paper. 
  • Bake for 20 minutes then let it cool for 30 minutes. 
  • Enjoy! 
    You can store this in an airtight container - it will last 1-2weeks. I put mine in a mason jar! 

I hope you love this recipe as much as I do!

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Shannon says:

    This is now a staple for me! Excellent taste and super easy to make.5 stars

  2. Sujitha says:

    Just made it, and I loved it. Can’t stop eating it lol. Thank you for the super easy and tasty recipe.

  3. Alicia M says:

    So good! I am embarrassed to have never made granola before. Your recipe is delicious and has I read the article around it, added a little pumpkin pie spice, and coconut. Then I got inspired, went rogue and made the base recipe, using almonds with cocoa powder and peanut butter powder. Follow you on Instagram, so knew where to look for a great recipe 🙂5 stars