Breakfast
Granola for me always meant these crunchy bits of clusters that had oats, were super sweet and lot’s of chocolate. they could have been in bars as a snack or proper crunchy clusters to eat with milk. But for clusters to form in a good way, you need a very good binder – enter egg whites! This high-protein binder helps in the formation of the crunch whilst giving that boost to your morning cereal.
I like to keep the recipe as is below, but if you want dried fruit and nuts, I suggest to add those into the mix after they come out the oven so that they don’t burn in the oven, or take out the tray 5 minutes before and stir it in, and then put bake in the oven for the rest of the time.
The Recipe
Serves 2 cups
Ingredients
- 2 cups gluten free rolled oats
- 2 egg whites
- 1/3 cup honey
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- ½ tsp salt or sea salt
- 2 tsp cinnamon
- pinch of nutmeg and clove - optional
- 1/3 cup dark chocolate chips or chunks
- 3 tsp chia seeds
Instructions
- Preheat the oven to 150C
- In a large bowl, stir together oats, honey, coconut oil, chia seeds, cinnamon, salt, clove and nutmeg powder and half the amount of chocolate
- In a spate bowl, whisk the egg whites until white and frothy – 5-7 minutes
- Stir this into the oat mixture
- Spread onto a lined baking tray – ensuring that there is enough thickness for clusters
- Bake for 45 minutes
- Remove from the oven and place on a cooling rack
- Place the remaining chocolate on top whilst the granola cools
- Once the granola has cooled break it up into desired size clusters
