Chunky Granola

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1.) Nothing overly fancy goes into this granola, the secret ingredient is just one egg white.

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2.) Start by whisking your wet ingredients until slightly foamy, then add your dry ingredients and mix until everything is well coated.

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3.) Spread your granola out on a lined baking sheet and cook at 325 degrees for 15-18 minutes. Once removing from the oven, let your granola cool. You will end up with a sheet of granola that you can break up into chunks!

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Chunky Granola (Total Time: 25 minutes, Serves: 4)

I don’t know about anyone else, but one of the best parts of eating granola is finding a big crispy, chewy chunk! A while back I figured out that adding an egg white to any old granola recipe will majorly increase the “chunkage” (I should really find a better word for that) of the granola. I’m finally getting around to sharing a recipe for it. This is a pretty basic granola recipe, but it hits the spot for me, and goes with just about anything. I enjoy it most on smoothies, yogurt, by the handful, or as a crispy waffle topping. Feel free to get creative and throw in some different spices, nuts, or dried fruit.

Ingredients

1/4 cup melted coconut oil

1/4 cup maple syrup (cut this in half if you don’t want it very sweet)

1 tsp vanilla extract

1/2 tsp cinnamon

1 egg white

1/4 cup slivered or chopped almonds

1/4 cup pumpkin seeds

3/4 cup oats

1/2 cup unsweetened coconut flakes

pinch of salt

Directions

1: Start by whisking all of your wet ingredients together in a large bowl. Make sure your coconut oil is not too hot so that it doesn’t cook the egg white. Whisk until your mixture is slightly foamy and well combined.

2: Add in all of your dry ingredients and mix well until the oats, nuts, and seeds are evenly coated.

3: Line a baking sheet with parchment paper, then distribute your granola mixture equally across the pan.

4: Bake in a 325 degree oven for 15-18 minutes until golden and toasted. Remove from the oven and allow the granola to cool completely so that it becomes crispy. Enjoy!

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