PREP: 15 minutes | COOK: 65-70 minutes | YIELD: 10 x ½-cup servings
If there’s one recipe that disappears almost as soon as it’s made in my house, it’s this one. My family goes through this granola so fast I barely get a chance to eat any! It’s the perfect balance of crunchy, coconutty, and just slightly sweet, making it an absolute favorite. The aroma that fills your kitchen while it bakes is worth the effort alone! Forget store-bought—this homemade version is fresher, healthier, and infinitely more delicious.
Ingredients
• WET
• 2 egg whites
• 1/3 cup / 80 ml pure maple syrup
• 1 Tbsp / 15 ml Sucanat or other unrefined sugar
• ½ tsp / 2.5 ml pure vanilla extract
• Pinch sea salt
• DRY
• 2 cups / 480 ml oats
• ¼ cup / 60 ml pecan pieces
• ¼ cup / 60 ml sliced raw almonds
• ¼ cup / 60 ml raw unsalted sunflower seed kernels
• 1 Tbsp / 15 ml flaxseed
• 1 Tbsp / 15 ml sesame seeds
• 2 Tbsp / 30 ml raw unsweetened coconut flakes
• ½ cup / 120 ml raisins
Instructions
1. Preheat your oven to 275°F / 135°C and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, maple syrup, Sucanat, vanilla extract, and sea salt until thoroughly combined and slightly frothy.
3. Add all the dry EXCEPT for the coconut flakes and raisins to the bowl. Stir well to ensure everything is evenly coated with the wet mixture.
4. Spread the granola mixture in a single, even layer on the prepared baking sheet.
5. Bake for 60 to 70 minutes, stirring once halfway through, until the granola is dry and a beautiful golden brown.
6. Remove the baking sheet from the oven and immediately stir in the coconut flakes and raisins. Let the granola cool completely on the baking sheet before breaking it into pieces.
7. Store in an airtight container at room temperature for up to two weeks—if it lasts that long!
Nutritional Information
• NUTRITIONAL VALUE PER SERVING
• Calories: 173
• Calories from Fat: 65
• Protein: 5 g
• Carbs: 23 g
• Total Fat: 7 g
• Saturated Fat: 0.6 g
• Trans Fat: 0 g
• Fiber: 3 g
• Sodium: 17 mg
• Cholesterol: 0 mg
Pro Tips
• For extra crunchy clusters, press the granola down firmly on the baking sheet before baking. Allow it to cool completely without stirring after it comes out of the oven, then break it into large chunks.
• Feel free to customize! Swap the pecans and almonds for walnuts or cashews, or add 1/2 teaspoon of cinnamon or cardamom to the dry for a warm, spiced flavor.
• To make this recipe gluten-free, simply ensure you are using certified gluten-free rolled oats, as regular oats can have cross-contamination.
• Enjoy this granola on its own, sprinkled over yogurt or smoothie bowls, or with your favorite plant-based milk for a wholesome breakfast.
FAQ
Q: Can I make this granola recipe vegan
A: Yes, to make this granola vegan, you can replace the two egg whites with a ‘flax egg.’ Simply whisk together 2 tablespoons of ground flaxseed with 6 tablespoons of water, let it sit for 5-10 minutes to thicken, and then use it in place of the egg whites to bind the ingredients.
Q: How can I add more protein to this vegetarian granola
A: To boost the protein content, consider adding ¼ cup of hemp hearts or pumpkin seeds along with the other dry ingredients. You can also swap the pecans or almonds for higher-protein nuts like pistachios or walnuts.
Q: What are some nut-free vegetarian options for this granola
A: For a completely nut-free version, omit the pecans and sliced almonds. Replace them with an equal amount of raw pumpkin seeds and extra sunflower seeds to maintain the crunchy texture and nutritional value.
Q: Why are the raisins and coconut added after baking
A: The raisins and coconut flakes are added after baking to prevent them from burning. Raisins can become hard and bitter, while coconut flakes toast very quickly. Adding them to the hot granola as it comes out of the oven allows their flavors to meld without the risk of scorching.
