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