Crunchy Healthy Egg White Granola (No Oil & Extra Clusters!)

Mix the Dry Base: In a large bowl, combine the rolled oats, puffed rice cereal, sliced almonds, chopped cashews, chia seeds, and cinnamon. Stir until the nuts and seeds are evenly distributed through the oats.

Whisk the Egg Whites: In a separate small bowl, whisk the two egg whites and vanilla extract until they are foamy and light. This should take about 30 seconds with a hand mixer or 1-2 minutes of vigorous whisking by hand. This foam is what creates the "glue" for your clusters.

Combine and Coat: Add the maple syrup and the foamy egg whites to the oat mixture. Use a large spoon to mix thoroughly, ensuring every oat and nut is completely coated in the egg white mixture.

Spread in a Thick Layer: Transfer the mixture to your prepared baking sheet. Spread it out evenly in a thick layer. For the best crunchy clusters, keep the mixture relatively close together, mankind sure every part of everything is touching rather than spreading it too thin.

Slow Bake: Bake for 40 minutes. You want a slow bake at a lower temperature to dry out the egg whites and crisp the oats without burning the nuts.

The Secret "Set" Step: Remove from the oven and let the granola cool completely on the pan for at least 30 minutes. Do not touch or stir it while warm! The granola hardens and the clusters set as they cool.

Break into Clusters: Once cold and crisp, gently break the sheet of granola into large, crunchy clusters. Store in an airtight container for up to two weeks.