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Crunchy Granola

Print Recipe
Approximate Carbohydrates Per Serving: 10 in One Half Cup
Course Breakfast, Brunch, Dessert, Lunch, Snack
Cuisine American
Keyword Chocolate Chips
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 14

Equipment

  • 2 Small bowls
  • 1 Medium bowl
  • Rubber spatula
  • Microplane Optional to Grate Nutmeg
  • Whisk Or Fork
  • Measuring Cups & Spoons

Ingredients

  • 2 Egg Whites Separate Yolks and Whites
  • ½ Cup Organic Salad Topper I Use Smart Life Brand. Or add your favorite seeds such as Sunflower, Chia, and Pumpkin, plus Dried Cranberries.
  • ¼ Cup Dark Chocolate Baking Chips I Use Lily's Brand
  • 2 Cups Oatmeal I Use Old Fashioned Oats
  • 3 Tbsp Hemp Seeds I Use Organic Hemp Hearts, Kirkland Brand
  • ¾ Cup Unsweetened Coconut Flakes
  • ½ Cup Walnut Pieces
  • ½ Cup Pecan Pieces
  • ¼ Cup Flaxseed I Use Organic Milled Golden Roasted Flax, CanMar Brand
  • 2 Tbsp Extra Virgin Olive Oil I Use Organic, Kirkland Brand
  • ½ Tsp Salt
  • ½ Cup Sugar-Free Maple Syrup I Use Choc Zero Brand
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg I Use Fresh Grated, Smells and Tastes Great!

Instructions

  • Gather all equipment and "tools for the trade" to save you lots of time! Set oven to 300F.
  • Whisk egg whites with fork until frothy. Add to medium bowl.
  • Measure Salad Topper and Chocolate Chips. Set aside in a small bowl. These are added after you bake the granola.
  • Stir and add the rest of the ingredients to the egg whites.
  • Spread evenly on a lined baking sheet.
  • Bake in center of oven for 25 minutes. Rotate cookie sheet and turn granola over with a spatula. Bake an additional 25 minutes.
  • Remove from oven. Let cool completely.
  • Add reserved Salad Topper and Chocolate Chips.
  • Enjoy for breakfast instead of a sugary cereal. Or top your favorite yogurt or icecream. So good! Or just by itself for your "snack attack"!