Fruity Granola Clusters

Frothy egg white helps to create crunchy clusters without having to use as much sugary syrup or fat in this big batch recipe.

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nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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6 cup / 1.5 l	large flake oats
1/2 cup / 125 ml	pumpkin seeds
1/2 cup / 125 ml	sunflower seeds
2 tsp / 10 ml	ground cinnamon
1 tsp / 5 ml	fine sea salt
2/3 cup / 150 ml	maple syrup or honey
1/2 cup / 125 ml	canola or another neutral-flavoured oil
2 tsp / 10 ml	vanilla extract
2/3 cup / 150 ml	Naturegg Simply Egg Whites, well shaken
2 cup / 500 ml	assorted dried fruit such as raisins, dried cranberries, chopped dried apricots or dried apples

Preheat oven to 275°F (140°C).
Stir oats with pumpkin seeds, sunflower seeds, cinnamon and salt in a large bowl. Whisk maple syrup with oil and vanilla; pour over oat mixture and stir until well coated.
Whisk egg white in a clean medium-sized bowl until very foamy. Pour over oat mixture and stir to coat.
Spread granola in a thin layer on large baking sheet(s) lined with parchment paper. Bake for about 1 hour or until lightly browned and dry.
Cool granola for 15 minutes on sheets; break up into bite-sized chunks. (If granola feels a bit tacky after breaking it up, return to the oven for an additional 15 minutes to dry it out.)
Cool granola completely before combining with fruit.

Granola mixture will keep for 3 weeks at room temperature in an airtight container. Or, transfer to freezer bags and freeze for up to 3 months.
Egg whites can be whisked by hand and should be very light, foamy and almost doubled in size; however, you do not need to achieve soft or stiff peaks.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.