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Crunchy egg white granola with oats, almonds, and pumpkin seeds in a white bowl

Granola Recipe Egg White

This easy egg white granola recipe makes crisp, golden clusters with rolled oats, almonds, pumpkin seeds, maple syrup, and frothy egg whites. The egg whites help bind the ingredients together for crunchy homemade granola that is perfect for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 3/4 cup sliced or chopped almonds
  • 1/3 cup pumpkin seeds
  • 2 large egg whites
  • 1/3 cup maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt

Method
 

  1. Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
  2. Add the rolled oats, almonds, pumpkin seeds, cinnamon, and salt to a large mixing bowl. Stir until evenly combined.
  3. In a separate bowl, whisk the egg whites until frothy and filled with small bubbles. They do not need to reach stiff peaks.
  4. Whisk the maple syrup, olive oil, and vanilla extract into the frothy egg whites until combined.
  5. Pour the egg white mixture over the oat mixture. Fold and stir thoroughly until all the oats, nuts, and seeds are evenly coated.
  6. Spread the granola mixture over the prepared baking sheet. Use a spatula to gently press it into one connected, even layer.
  7. Bake for 40 to 45 minutes, or until the surface looks dry and the edges are golden brown. Avoid repeatedly stirring the granola if you want large clusters.
  8. Remove the baking sheet from the oven and leave the granola untouched until completely cool.
  9. Once completely cooled, break the granola into your desired size clusters and serve or transfer to an airtight container.

Notes

For the largest crunchy clusters, press the granola firmly together before baking and avoid stirring it repeatedly.
Do not break the granola apart while it is still warm. Much of the final crunch develops as it cools.
You can use approximately 1/4 cup (60 g) plain liquid carton egg whites instead of 2 fresh egg whites.
Add dried fruit after baking. If using chocolate chips, wait until the granola has mostly cooled.
Store completely cooled granola in an airtight container in a cool, dry place for up to about 1 week.
Nutrition values are estimates and may vary depending on the brands and ingredients used.