This recipe was one that made the cut for breakfast on the first day of school. It’s like delicious edible potpourri – my house smells amazing while it’s baking. To make this egg-free, you can omit the egg white, you’ll just need to stir the granola mixture every 10 minutes while it’s baking for even browning – and it’ll look more like the granola cereal at the supermarket – small little clusters and loose bits of oaty goodness.
Either way it’s delicious! Serve it alone, stir it into yogurt, or pour some milk over it. Yum!
Cinnamon Chocolate Chip Granola Clusters Adapted from Food, Faith, and Fun
3 cups old fashioned oatmeal
1 cup slivered almonds
3 Tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup honey
2 Tablespoons canola oil
1 egg white
1 cup chocolate chips
Preheat oven to 300 degrees.
In a large bowl, mix together the oatmeal, almonds, brown sugar, cinnamon, and salt. Stir until mixed well.
In a small saucepan on the stove, heat the canola oil and honey until they have thinned – gently whisking. Pour the honey mixture into the oatmeal mix and stir quickly to coat evenly.
Add the egg white and chocolate chips into the oatmeal mix and coat evenly. Pour the mixture into a 15 x 10 inch baking pan sprayed with nonstick spray or lined with parchment.
Place the pan in the oven for 40 minutes. Let cool in the pan for at least 15 minutes before breaking the granola into clusters.
Store in a covered container for 4-5 days.