Grain Free Walnut & Mango Granola Topper

Walnut Mango Granola Topper


If you can’t decide how you want to enjoy your walnuts in the morning, try something universal like a grain free granola topper that can be added to yogurt, smoothies, oatmeal, etc. This Grain Free Walnut & Mango Granola Topper is super easy to mix up and keep on hand for an extra shot of energy in the morning.

Total Time
35 Mins
Serving Size
1/3 cup

Total Time

Prep Time
5 Mins
Cook Time
30 Mins
Total Time
35 Mins


250 cal
Total Fat
22 g
Saturated Fat
3 g
Trans Fat
0 g
Polyunsaturated Fat
14 g
Monounsaturated Fat
4 g
0 mg
65 mg
13 g
Dietary Fiber
3 g
Total Sugars
7 g
Added Sugars
3 g
6 g


  • 1/2 cup unsweetened coconut flakes

  • 4 cups chopped California walnuts

  • 1/4 cup chia seeds

  • 1/4 cup hemp seeds

  • 1 tsp cinnamon

  • 2 Tbsp coconut sugar

  • 1/2 tsp sea salt

  • 3 Tbsp avocado oil

  • 1/3 cup maple syrup

  • 1/2 cup dried mango, chopped

  • 1/4 cup pumpkin seeds


  1. Combine the coconut flakes, walnuts, chia seeds, and hemp seeds in a bowl and stir thoroughly to combine. Set the bowl aside.

  2. In a separate bowl, combine the cinnamon, coconut sugar, sea salt, avocado oil, and maple syrup and whisk until well combined. Drizzle this mixture over the walnut mixture and toss to thoroughly coat the granola.

  3. Spread the granola mixture onto a parchment lined baking sheet. Bake on 325 degrees for 20 minutes.

  4. Remove the pan from the oven and carefully stir the dried mango and pumpkin seeds into the granola. Return the pan to the oven and bake for an additional 10 minutes.

  5. Remove the granola from the oven and let it cool completely.

  6. Break the granola into chunks and store in an airtight container for up to 14 days.