My family has been granola crazy since I started making it myself. They can’t get enough! We find ourselves not only having it for breakfast on our yogurt with fresh berries, the kids are having it as an after school snack and my husband is eating it as a late night dessert. I tell you it’s crazy the amounts of granola we are going through.
Here’s the main reason: I finally learned how to make it correctly! Actually, I didn’t make it incorrectly before, it just wasn’t chunky like my family likes it. My previous Maple Almond Granola recipe is still what I use now, but I learned how to chunk-i-fy it.
Here’s the secret ingredient for chunky granola! Can you tell what it is? C’mon, give it a guess………………..
It’s egg whites! This is one egg white, for 3 cups of oats.
You beat it until it’s a little frothy and just add it to your favorite granola recipe. Easy peasy!
Dump the beautiful mixture into a heap on a parchment-lined sheet pan.
Lay it out flat and do not touch it at all while it spends one and a half hours in the oven.
Here’s is what you’ll get. Lovely sheets of yummy granola. You can break it apart into bite-sized pieces and enjoy any way you like, for breakfast or dessert.