Crunchy Maple Pecan Egg White Granola

This extra clumpy Maple Pecan Egg White Granola is mega crunchy with big hearty clusters that are perfectly sweet and nutty with pure maple flavor. This is the type of homemade granola that you eat by the fistful and is ideal for snacking. I love crunchy snacks, but I don't always want something so salty and heavy like a lot of deep fried snacks are. This healthy granola with wholesome and nutritious ingredients satisfies that crunchy craving and my sweet tooth all at once. I use pure maple syrup and a bit of olive oil to bring it together, then one egg white is the glue to create these big clusters. The added protein also helps develop the crunch without using lots of oil. Check out all of my granola recipes, and my favorite Tahini Date Granola or this chocolate lover's Cranberry Chocolate Granola as well!

WHY THIS RECIPE WORKS

• Easy to make - this recipe comes together so quickly almost all in one bowl and no stovetop. Homemade granola is so easy to make! You'll never need to get the store-bought version again!
• Healthy granola - there are plenty of nutritious ingredients that make up this granola recipe that you will feel so good about eating it.
• Long shelf life - homemade granola stores very well, so you can keep it airtight for weeks, even months.
• No nut butter granola - I love making granola with peanut butter and other nut butters, but sometimes it's nice to have an alternative, especially so you can make a nut-free version for school lunch boxes.
• Crunchy granola clusters - egg white helps bind the oats together to make crunchy clusters.
• Extra protein - not only does egg white add more crunchy, but it also adds more protein which makes this homemade granola even more nutritious.

INGREDIENTS FOR EGG WHITE GRANOLA

• Rolled oats - regular large flake rolled oats are essential for this granola. Do not use quick oats because they are more finely ground and will absorb too much of the moisture and it will make the granola more crumbly.
• Nuts - I used pecans in this batch of granola, and you can use any type of nut including cashews, pistachios, walnuts, almonds or hazelnuts. All of them are delicious in this recipe.
• Coconut - some unsweetened shredded coconut adds wonderful flavor. I love the pairing of maple and coconut together.
• Sunflower seeds - they are nutritious and delicious. You can substitute with pumpkin seeds also.
• Flax seed - ground flax seed adds more nutrition and helps bind it even more. It is optional though, and you can leave it out. Grinding flax seeds enables them to be more nutritious since they will be digested more readily. Whole flax seeds tend to bypass our teeth since they are so small and when ingested whole, our bodies don't really get the chance to benefit from their nutrients.

• Egg white - this is the star ingredient! Its protein not only adds nutrition, but it also is the main binder to make mega clusters and crunch.
• Maple syrup - I just love the combination of sesame and maple syrup! Just wait until you try it! Honey is another excellent option, but it will be a touch sweeter and if you wish to keep it vegan, then use maple syrup.
• Brown sugar - this is optional and I often make this recipe without it for a lightly sweet granola. If you prefer it sweeter, you can add just 2 tablespoons of brown sugar and it will also help bind the oats together for bigger clusters/clumps.
• Olive oil - I like using olive oil in this recipe because I love the pairing of olive oil and maple syrup, however you can use any liquid oil. I often make this recipe with unrefined virgin coconut oil which has a lovely coconut fragrance.
• Spice - a bit of cinnamon adds a warm flavor and fragrance. It really ties all of the flavors together.
• Dried fruit - I add dried cherries, and you can add dried cranberries, chopped dried dates, figs or apricots. I like to add them after baking since they tend to dry out and burn in the oven.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE MAPLE PECAN GRANOLA

• STEP 1). Combine the dry ingredients. Combine rolled oats, coconut, chopped pecans, sunflower seeds, ground flax seed and optional brown sugar in a bowl and stir to blend evenly.
• STEP 2). Combine the wet ingredients. Combine maple syrup, olive oil and cinnamon in another bowl and whisk to blend evenly.
• STEP 3). Combine wet and dry ingredients. Pour the maple syrup mixture it into the bowl with the oats and toss it all together so the oats are coated evenly.
• STEP 4). Add egg white. Whisk the egg white in a small bowl with a fork or a small whisk until frothy. Add it to the granola and stir to combine and distribute it evenly.
• STEP 5). Spread it into the pan. Turn it out onto the prepared baking sheet and spread it in an even layer. Pack it down so it is compact.
• STEP 6). Bake. Put it in a cold oven. Turn the oven on to 325 degrees F. Once the oven reaches temperature, set a timer for 30 minutes, rotating the pan halfway, until granola is evenly browned and feels dry to the touch. Transfer it to a wire rack to cool. It may still feel soft (not wet) in the middle and will harden as it cools. Let it cool completely without tossing it, then lift it up in chunks and break it up into whatever size clusters you like. Sprinkle in dried fruit.

EXPERT BAKING TIPS

• Do not toss the granola during baking for big clusters. Press it down in an even layer in the pan and bake gently. Line the pan with parchment if you are worried about sticking.
• Rotate the pan to prevent burning in any one spot if your oven has hot spots.
• Let it get golden. This granola needs to bake through sufficiently to evaporate the moisture from the egg white in order to become nice and crunchy, so bake until it is evenly golden without burning it.
• Do not over bake or it can burn easily. If your oven runs hot, then bake at 300 degrees F so it cooks evenly.
• Let the granola cool completely in the baking sheet before lifting up from the pan and breaking into clusters.
• Let cool completely before storing. If you store it while still warm it will steam and lose its crunchiness.

RECIPE FAQ

If you love oats, check out these recipes!

Video

Crunchy Maple Pecan Egg White Granola

Christina Marsigliese, Food Scientist MSc.

Extra clumpy Egg White Granola is mega crunchy with big hearty clusters that are a little sweet and nutty with pure maple flavor. This is the type of homemade granola that you eat by the fistful and is ideal for snacking.

4.72 from 7 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 5 cups

Ingredients

  

• 3 ½ cups (350g) old-fashioned rolled oats
• ½ cup (45g) unsweetened shredded coconut
• 1 cup (110g) pecan halves, coarsely chopped
• ¼ cup (35g) sunflower seeds
• 2 teaspoon flax meal or ground flax seeds
• 2 tablespoon (30g) light brown sugar (optional - see notes above on brown sugar)
• ½ cup (120ml) maple syrup
• 2 tablespoons (30ml) olive oil
• ½ teaspoon ground cinnamon
• 1 large egg white
• ⅛ teaspoon salt
• 1 cup (120g) dried cherries or another dried fruit, chop them up if the pieces are large

Instructions

 

• Line a large cookie sheet with parchment paper.
• Combine rolled oats, coconut, chopped pecans, sunflower seeds, ground flax seed and optional brown sugar in a bowl and stir to blend evenly.
• Combine maple syrup, olive oil and cinnamon in another bowl and whisk to blend evenly. Pour it into the bowl with the oats and toss it all together so the oats are coated evenly.
• Whisk the egg white in a small bowl with a fork or a small whisk until frothy. Add it to the granola and stir to combine and distribute it evenly. Turn it out onto the prepared baking sheet and spread it in an even layer. Pack it down so it is compact.
• Put it in a cold oven. Turn the oven on to 325°F. Once the oven reaches temperature, set a timer for 30 minutes, rotating the pan halfway, until granola is evenly browned and feels dry to the touch. If you feel like it is getting too dark, take it out of the oven and use a large spatula to flip large portions of it. Try not to break up the clumps if you want your granola to be extra chunky.
• Transfer it to a wire rack to cool. It may still feel soft (not wet) in the middle and will harden as it cools. Let it cool completely without tossing it, then lift it up in chunks and break it up into whatever size clusters you like. Sprinkle in dried fruit.
• The granola keeps at room temperature in an airtight container for at least 3 weeks.