a bowl of yogurt, fruit, and topped with maple walnut and honey granola with a spoon on the edge
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5 from 1 vote

Maple Walnut & Honey Granola

makes approx. 7 cups of granola or 12-14 servings
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Jessica


  • 4 cups Large Flake Oats
  • 1 cup Walnuts coarsely chopped
  • 1 cup Pumpkin Seeds whole
  • cup Hemp Hearts
  • ¼ cup Chia Seeds
  • ½ cup Honey
  • cup Butter unsalted
  • ¼ cup Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Pink Himalayan Salt


  • Preheat oven to 350°F and line a large sheet pan with parchment paper.
  • In a large bowl combine the large flake oats, walnuts, pumpkin seeds, hemp hearts, chia seeds, and pink Himalayan salt. Stir to combine.
  • In a small saucepan add the honey, butter, maple syrup, and vanilla extract. Over medium/low heat, stirring constantly melt the sauce until fully combined. Do not bring mixture to a boil.
  • Pour the honey maple sauce over top of the oat mixture. Using a sturdy spatula fold the oats into honey maple sauce. Fold until the oats are completely coated with the sauce.
  • Pour granola onto the lined sheet pan and evenly spread out the mixture.
  • Bake for 40-45 minutes until golden brown. Let cool completely on the sheet pan.
  • Using your hands break apart the granola into small clusters and enjoy over yogurt and fruit.


Package the granola in an airtight container or zip top bag. Granola will keep for up to 3 weeks at room temperature.