Crunchy maple granola

Serve this easy-to-make and customizable granola with yogurt and fresh fruit for a delicious breakfast or snack treat.

This has become one my family’s favorite weekday breakfast treats. It is so easy to make, and you can customize it to satisfy your taste buds — you can add different combinations of nuts and seeds, different spices, or try honey instead of maple syrup. The egg whites are added to make the oats clump together to form crunchy clusters. If you want to make this a vegan recipe, you can leave the egg whites out and it still turns out delicious and crunchy.

We like to serve it for breakfast with kefir, yogurt, or almond milk along with fresh seasonal fruit. It also can be a yummy snack made as a parfait, layered with different-colored fruit and plain yogurt, or as a dessert with apples and cinnamon cooked together and granola sprinkled on top! Kids can make this mostly on their own (parents only really need to help with the hot pan and stirring). It also makes a great gift for kids’ teachers, colleagues, family, and neighbors. It stays fresh at least 3 weeks if stored in a tight-sealed glass container, such as a Mason jar. Enjoy!

Servings: 8

Prep Time: 5 minutes

Cook Time: 35 minutes

Ingredients

  • 2 cups rolled oats (old-fashioned type)
  • 1/2 cup chopped pecans or walnuts (or nut of your choice)
  • 1/4 cup sunflower seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 egg whites (optional)

Directions

  1. Preheat oven to 325 F.
  2. In a bowl, combine all dry ingredients (rolled oats, pecans or walnuts, sunflower seeds, cinnamon, salt).
  3. Add wet ingredients (maple syrup, vanilla, and egg whites) and stir to coat dry ingredients.
  4. Spread evenly on a baking sheet and bake for 35 minutes, stirring every 10 to 12 minutes.
  5. Cool on a rack and transfer to a sealed glass container (will last for at least 3 to 4 weeks).
  6. Enjoy!

Nutrition Information (per serving)

  • Calories: 180
  • Total fat: 9 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 160 mg
  • Total carbohydrate: 22 g
  • Dietary fiber: 3 g
  • Sugars: 1 g
  • Added sugars: 6 g
  • Protein: 5 g

Contributor

Allison Collins, MD

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