Crunchy Maple Cinnamon Egg White Granola (No Oil)

2.5 Cups
45 Minutes

Sweet and Crunchy Maple Cinnamon Egg White Granola made with oats, almonds, chia seeds and puffed brown rice! With no oil, and naturally sweetened with maple syrup, this low fat, sugar free high protein granola is perfect for a breakfast or post workout!


Egg White granola?! Yes! You read that right.


Instead of the usual oil, butter or nut butter that a regular granola recipe uses to hold the oats together, this one uses egg whites!


So how it works is the egg whites coat the oats and everything else going on in there. So when you bake the mix, the whites harden and not only keeps things together, but also makes it super crunchy!


Result? The most crunchy and clustery granola out there.


And for the flavor, I just couldn’t help but go for the whole cinnamon maple syrup thing. Made my apartment smell amazing too! If only this weren’t all at 10pm!

Fold frothy egg whites into dry mix.

Crunchy Maple Cinnamon Egg White Granola (No Oil)

Recipe details

  • 2.5 Cups
  • Prep time: 5 Minutes|Cook time: 40 Minutes|Total time: 45 Minutes

Ingredients


Instructions


Preheat oven to 300°F and line a baking sheet parchment paper.
In a large bowl, combine all the ingredients except egg whites: rolled oats, puffed rice cereal, almonds, chia seeds, maple syrup, applesauce, vanilla extract, nutmeg and salt if using, and mix.
In a small bowl, whisk egg whites until foamy - about 10 seconds with a hand mixer.
Add egg white to oat mixture and fold to combine. Make sure egg whites are completely mixed in.
Transfer mixture to baking sheet and spread out evenly around the edges, leaving a hole in the middle, and press down to flatten.
Leaving the gap in the middle (like a donut) is required or the the center will remain soft while edges harden.
Bake for 45 minutes.
Let cool 30 minutes, then break into clusters.
Serve with yogurt, cold milk or just eat plain!

Tips

  • To replace applesauce, use an equal amount of mashed banana or pumpkin puree (not pumpkin pie filling). Adjust the level of sweetness.
  • Storage: Let the granola cool completely first. 2-3 weeks in an airtight container.

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