When you buy granola, there is usually lots of sugar and fat added. This granola uses less sugar, and replaces the rest with egg whites which help the granola clump together in crunchy clusters – we promise you won’t even taste it!
Remember to look at the Nutrition Facts Table to try and find granola and cereals with LESS than 8 grams of sugar and MORE than 4 grams of fibre! You can always add sweetness to your granola by enjoying it with fruit on top.
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or aluminum foil.
In a large bowl, whisk together the maple syrup, egg whites, oil, and vanilla extract.
Add oats, seeds, and cinnamon. Stir until dry ingredients are well coated.
Spread evenly onto the baking sheet. Bake for 15 minutes. Stir granola gently to break up any larger pieces.
Continue to bake for another 15 to 20 minutes or until golden and crisp. Remove from oven and allow to cool completely.
Enjoy with milk, unsweetened milk alternative, or yogurt. Store in an airtight container at room temperature.
To make this recipe gluten free, make sure you are using gluten free rolled oats.
Look for large flake or old fashioned oats for this recipe, instant or quick oats do not work as well.
You can replace the egg whites with ½ cup apple juice to make this recipe vegan.
