Preparation Steps

• Preheat your oven to 300°F and line a rimmed baking sheet with parchment paper.
• Place the mixed raw nuts and seeds on the prepared sheet and toast in the oven for about 8–10 minutes until fragrant. Remove and set aside to cool slightly (leave the oven on).
• In a medium bowl whisk together maple syrup, almond butter, melted coconut oil, egg white and vanilla extract until smooth and glossy. The egg white helps bind the granola and gives a crisp finish when baked.
• In a large mixing bowl combine the oats, protein powder, cinnamon and salt. Stir to evenly distribute the powder and spices.
• Roughly chop or pulse half the toasted nuts if you prefer some smaller pieces for clusters, then fold all the nuts and seeds into the dry mix.
• Pour the wet mixture over the dry ingredients and stir with a spatula until every bit is coated and sticky. This ensures the protein powder and oats bind into crunchy clusters.
• Spread the mixture onto the parchment-lined sheet and press firmly into an even 1/2-inch thick layer using the back of a spatula or the bottom of a measuring cup. Compacting the mix helps form larger clusters.
• Bake on the middle rack for 40 minutes, rotating the pan 180° after 20 minutes. After rotating, press the mixture gently again to re-compact the surface (this encourages cohesive chunks).
• Turn the oven off and leave the pan inside slightly ajar for 5 minutes, then transfer the pan to a wire rack. Allow the granola to cool completely on the pan — about 45–60 minutes — before breaking into pieces.
• Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.