Ingredients
Method
- Preheat the oven to 150℃ / 300℉
- Mix the dry base: In a large bowl, combine your rolled oats, chopped nuts, seeds, dried fruit, a pinch of salt, and cinnamon. Mix so everything is completely combined.
- Egg whites: In a smaller bowl, whisk your egg whites for approx. 30 seconds to form a frothy foam (if whisking by hand, this takes about 2 minutes). Make sure it is just a liquid foam and not stiff peaks! Add the dash of vanilla extract and your maple syrup into the frothy egg whites, mixing them together.
- Combine everything: Pour the egg white mixture over your dry base. Mix everything together very well, making sure the liquid coats every single oat and seed evenly.
- Press into the tray: Line a baking tray (I used a 30x40 cm sheet) with parchment paper. Spread your granola mixture evenly, pressing it down firmly so every bit is packed tight and touching each other. This is the secret to getting those huge clusters!
- Bake: Bake at 150°C / 300°F for approx. 35–40 minutes, until golden all over with slightly darker, toasted edges. Take it out and let it cool for about 10 minutes, then break it into clusters — whatever size you like. Pop it back in the oven for 5-10 minutes, so the edges get crunchy.
- Cool: Let it cool so it is cool to the touch, store in an airtight container and enjoy ;)
Stellka's Tip: If you aren't sure how the egg white foam should look like, I have a video linked here ;) Just scroll down to watch before you start mixing!
Notes
Per-Serving Macro Breakdown (1/3 cup or 35g):
- Â Calories: ~160 kcal
- Â Protein: ~6.2 g
- Â Fat: ~6.1 g
- Â Carbs: ~21.6 g
-
Fiber. ~3.8g