It’s 7am and you need a healthy, filling breakfast fast. This oil free granola delivers big crunch without any heavy fats or refined sugars. You will love how the warm cinnamon scent fills your kitchen while it bakes.
Making your own cereal is easier than you think. This recipe creates perfectly golden clusters every single time. It is the ideal way to start a productive fall morning. You only need a few pantry staples and one sheet pan.
Why This Recipe Is a Winner
Most store-bought granolas are loaded with hidden oils and excess sugar. This version uses egg whites to create a shatteringly crisp texture instead. It is a fantastic choice for your January healthy reset or busy back-to-school weeks.
The combination of maple and pumpkin seeds feels cozy and satisfying. You get a boost of protein in every bite thanks to the egg whites and nuts. It stays fresh for weeks, making your Sunday meal prep a breeze. Your whole family will reach for this crunchy snack.
Simple Method
The secret to these big clusters is all in the technique. You whisk the egg whites until they are light and frothy. This liquid acts like a glue for the oats and seeds. Do not stir the pan while it is in the oven.
Beginners can master this recipe on the very first try. Just press the mixture firmly into the pan before baking. This creates one giant granola cookie that you break apart later. It is a low-stress way to fill your pantry with wholesome snacks.
Simple Ingredients
This recipe relies on basic ingredients you likely already have in your cupboard. Fresh seasonal pumpkin seeds add a lovely earthy flavor and extra crunch.
- 3 cups old-fashioned rolled oats
- 1 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds
- 1 tablespoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 large egg whites
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
Step-by-Step
- Preheat the convection oven to 300°F (150°C) and line a heavy-duty rimmed baking sheet with professional-grade parchment paper or a silicone baking mat.
- In a large stainless steel mixing bowl, combine the rolled oats, sliced almonds, pumpkin seeds, cinnamon, and sea salt. Stir until the dry particulate matter is evenly distributed.
- In a separate glass bowl, whisk the egg whites vigorously for approximately 60 seconds until they become frothy and lose their viscosity.
- Slowly incorporate the maple syrup and vanilla extract into the egg whites, whisking until the mixture is homogenous.
- Pour the liquid mixture over the dry ingredients. Use a rubber spatula to fold the mixture repeatedly until every oat flake is thoroughly hydrated and coated with the egg white solution.
- Transfer the mixture to the prepared baking sheet. Spread into a uniform layer and press down firmly with the spatula to create a compressed slab; this step is critical for cluster formation.
- Bake for 45 minutes. Rotate the baking sheet 180 degrees at the 22-minute mark to ensure even heat distribution. Do not stir the mixture at any point during the baking cycle.
- Remove from the oven. The granola will still feel slightly soft but will harden as it cools. Allow to reach room temperature undisturbed on the baking sheet for a minimum of 60 minutes.
- Once fully set, manually break the slab into desired cluster sizes. Store in an airtight container to prevent atmospheric moisture absorption.
Best Ways to Enjoy It
Serve this oil free granola over a bowl of creamy Greek yogurt. Add a few slices of fresh apple or a handful of berries. It also makes a wonderful topping for a warm bowl of morning porridge. Pack it into jars for a quick and easy office snack.
Keep It Fresh
Store your finished clusters in an airtight glass jar at room temperature. It will stay crisp for up to two weeks if kept dry. If you live in a humid area, keep the lid tight. You can also freeze this granola for up to three months. Simply thaw it on the counter for a few minutes before eating.
Recipe Tips
- Don’t skip the step of pressing the mixture firmly into the pan.
- Avoid stirring the granola during the bake to keep the clusters intact.
- Use pure maple syrup rather than pancake syrup for the best flavor.
- Wait at least one hour for the pan to cool completely before breaking.
- Add a handful of dried cranberries after baking for a festive holiday touch.
- Whisk the egg whites until they are very frothy for maximum lift.
Ways to Switch It Up
- Swap the pumpkin seeds for sunflower seeds for a budget-friendly option.
- Use certified gluten-free oats to make this safe for sensitive tummies.
- Add a pinch of ground ginger for a spicier fall flavor profile.
- Replace almonds with pecans for a richer, buttery taste.
Quick Answers
Why use egg whites in granola?
The egg whites act as a binder that creates large, crunchy clusters. They also add a nice boost of protein without needing any oil. This keeps the granola light and crisp.
Can I make this ahead of time?
Yes, this is a perfect meal prep recipe for busy weeks. It stays crunchy for a long time when stored properly in a jar. Make a double batch on Sunday for easy breakfasts all week.
How do I know when it is done?
The granola will look golden brown and feel slightly firm to the touch. It will continue to crisp up significantly as it cools on the pan. Trust the timer and let it rest.
I hope this crunchy granola makes your busy fall mornings a little brighter. It is such a simple way to bring a healthy, homemade touch to your table. Enjoy every crisp bite!
— Alex
Crunchy Maple Cinnamon Egg White Granola (No Oil)
Ingredients
- 3 cups old -fashioned rolled oats
- 1 cup raw sliced almonds
- 1/2 cup raw pumpkin seeds
- 1 tablespoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 large egg whites
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the convection oven to 300°F (150°C) and line a heavy-duty rimmed baking sheet with professional-grade parchment paper or a silicone baking mat.
- In a large stainless steel mixing bowl, combine the rolled oats, sliced almonds, pumpkin seeds, cinnamon, and sea salt. Stir until the dry particulate matter is evenly distributed.
- In a separate glass bowl, whisk the egg whites vigorously for approximately 60 seconds until they become frothy and lose their viscosity.
- Slowly incorporate the maple syrup and vanilla extract into the egg whites, whisking until the mixture is homogenous.
- Pour the liquid mixture over the dry ingredients. Use a rubber spatula to fold the mixture repeatedly until every oat flake is thoroughly hydrated and coated with the egg white solution.
- Transfer the mixture to the prepared baking sheet. Spread into a uniform layer and press down firmly with the spatula to create a compressed slab; this step is critical for cluster formation.
- Bake for 45 minutes. Rotate the baking sheet 180 degrees at the 22-minute mark to ensure even heat distribution. Do not stir the mixture at any point during the baking cycle.
- Remove from the oven. The granola will still feel slightly soft but will harden as it cools. Allow to reach room temperature undisturbed on the baking sheet for a minimum of 60 minutes.
- Once fully set, manually break the slab into desired cluster sizes. Store in an airtight container to prevent atmospheric moisture absorption.
