baking · breakfast · cooking

Maple Pecan Granola with Raisins

Lower-fat granola hasn’t been a huge success in our house, the high fat oil ones simply taste better. What I find is low-fat ones add in applesauce which can burn during the baking, leaving a hard granola. This recipe, from The Eat-Clean Diet Vegetarian Cookbook: Lose Weight and Get Healthy – One Mouthwatering, Meal a a Time!, on page 34, seems to combat that with the addition of egg whites. I can’t say I have seen a granola recipe with eggs in it before. It is a crisp granola, but not dry, so it works. I have come to the conclusion that as long as I know where my eggs have come from and they were fed a vegetarian diet, we will have them periodically in our diet. Not often, but once in a while. There are times I just don’t want to use flaxseed meal and this was one of them.

Maple Pecan Granola with Raisins

Wet Ingredients:

  • 2 egg whites
  • 1/3 cup pure maple syrup
  • 1 Tbsp Sucanat or other unrefined sugar
  • ½ tsp pure vanilla extract
  • Pinch fine sea salt

Dry Ingredients:

  • 2 cups old-fashioned oats
  • ¼ cup raw pecan pieces
  • ¼ cup sliced raw almonds
  • ¼ cup raw sunflower seed kernels, unsalted
  • 1 Tbsp raw or toasted flaxseed
  • 1 Tbsp raw sesame seeds, white or brown
  • 2 Tbsp Organic Shredded, Unsweetened Coconut
  • ½ cup raisins, preferably organic


Preheat oven to 275°.

In a large bowl combine the oats through sesame seeds. In a small bowl whisk the wet ingredients together, pour over the dry and stir to mix. Spread evenly on a large rimmed baking sheet.

Bake for an hour, stirring once halfway. Take out and gently scrape up, add the coconut and raisins, stir in. Let cool fully, then package in an airtight container.

Makes just over a quart.


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