Breakfast

Crunchy Granola Clusters – Cinnamon & Dark Chocolate

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