Chunky Granola

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

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

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!

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!