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.
