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 thoroughly so everything is completely combined.
- Egg whites: In a smaller separate 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 directly into the frothy egg whites, gently 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 large baking tray (I used a 30x40 cm sheet) with parchment paper. Spread your granola mixture evenly across the sheet, 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. Keep an eye on it—it should develop a golden color all over with slightly darker, toasted edges.
Stellka's Tip: If you aren't sure how the egg white foam should look like, I have a video linked here ;) Just scroll up to the top of this post to watch the full texture guide before you start mixing!
Notes
Per-Serving Macro Breakdown (1/3 cup or 56g):
- Â Calories: ~180 kcal
- Â Protein: ~8.2 g
- Â Fat: ~6.5 g
- Â Carbs: ~24.2 g
-
Fiber. ~3.8gÂ