Name: Maple-Pecan Protein Granola
Total time: 1 h 35 min
Ingredients: ⅔ cup maple syrup; 2 large egg whites; 4 teaspoons vanilla extract; 1 tablespoon ground cinnamon; 1¼ teaspoons table salt; 2 cups (6 ounces) old-fashioned rolled oats; 1 cup (5 ounces) roasted, unsalted pepitas or sunflower seeds; 1 cup (4½ ounces) hemp seed hearts; 1 cup (5 ounces) pecans or walnuts, toasted and chopped coarse; ¼ cup prewashed white quinoa; 1 cup raisins, dried cherries, or dried cranberries (optional)

Why This Recipe Works

If you’ve never made homemade granola before, you’re in for a treat. This comes together in a flash and then just needs some oven time on a single sheet pan to transform into flavorful crisp, golden clusters. This nutrient-dense, not-too-sweet granola is rich in protein thanks to a mix of oats, pepitas, hemp seed hearts, pecans, and quinoa. Instead of relying on oils or refined sugars, we use egg whites and maple syrup, which add more protein and a subtle sweetness. It’s endlessly versatile—perfect for topping yogurt or oatmeal, stirring into smoothies or smoothie bowls, or simply enjoying by the handful. It’s simple to make and easy to love and is far better for you than your average store-bought blend.

Before You Begin

Hemp seed hearts are sometimes labeled shelled hemp seeds; don’t use ground hemp or hemp powder.

Instructions

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper and generously spray with canola oil spray.

Whisk ⅔ cup maple syrup, 2 egg whites, 4 teaspoons vanilla, 1 tablespoon cinnamon, and 1¼ teaspoons salt in large bowl until combined. Fold in 2 cups old-fashioned rolled oats; 1 cup roasted, unsalted pepitas; 1 cup hemp seed hearts; 1 cup pecans, toasted and chopped coarse; and ¼ cup prewashed white quinoa until thoroughly combined. Transfer mixture to prepared sheet and spread into even layer. Bake until granola is golden brown and fragrant, 35 to 40 minutes, gently stirring and redistributing granola twice during baking. (Granola will become crisp once fully cooled.)

Transfer sheet to wire rack and let granola cool completely, about 45 minutes. Break cooled granola into bite-size pieces. Stir in 1 cup raisins, if using. Serve.