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Homemade Maple Pecan Granola with Raisins – vegetarian recipe
Stav Kogan

Homemade Maple Pecan Granola with Raisins

Forget store-bought—this homemade granola is fresher, healthier, and infinitely more delicious. It's the perfect balance of crunchy, coconutty, and just slightly sweet, making it an absolute family favorite.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 serving
Calories: 173
Ingredients Method Nutrition

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 / 0.1 fl oz) pure vanilla extract
  • Pinch sea salt
  • DRY
  • 2 cups (480 ml) oats
  • ¼ cup (60 ml / 2 fl oz) pecan pieces
  • ¼ cup (60 ml / 2 fl oz) sliced raw almonds
  • ¼ cup (60 ml / 2 fl oz) 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 / 4.1 fl oz) raisins
  • 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 (10 ml / 0.3 fl oz) 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.

Method
 

  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.
  4. Stir well to ensure everything is evenly coated with the wet mixture.
  5. Spread the granola mixture in a single, even layer on the prepared baking sheet.
  6. Bake for 60 to 70 minutes, stirring once halfway through, until the granola is dry and a beautiful golden brown.
  7. Remove the baking sheet from the oven and immediately stir in the coconut flakes and raisins.
  8. Let the granola cool completely on the baking sheet before breaking it into pieces.
  9. Store in an airtight container at room temperature for up to two weeks—if it lasts that long!
  10. Enjoy this granola on its own, sprinkled over yogurt or smoothie bowls, or with your favorite plant-based milk for a wholesome breakfast.

Nutrition

Calories: 173kcalCarbohydrates: 23gProtein: 5gFat: 65g

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