I love granola. I love all kinds of granola and I like to eat it a hundred different ways. Some of my favorites- sprinkled on top of greek yogurt, in a bowl with milk (like cereal), as an on-the-go snack, as a topping for fruit crumbles or muffins, sprinkled over a fruit salad… the possibilities are endless.
I discovered a few different food blogs that included egg whites in their granola recipes. It revolutionized my granola experience! I know that sounds dramatic, but it honestly was a total game changer. This addition makes your granola “clumpy”. I know, that word isn’t the most lovely word to pair with food, but think “Honey Bunches of Oats”, or that dreamy Whole Foods “French Vanilla Almond Granola”. Mmmm…
I’ve put together my own “formula” for what I think is the perfect, no-fail granola. Yes, I’ve seen a few things like this circulating around Pinterest, but they just weren’t my version of perfect. I almost never make my granola with exactly the same ingredients, it usually just depends on what mood I’m in (or what I have in my pantry…). This formula is really customizable. So, for example, if you want to split your sweeteners with half honey and half brown sugar, you can. You can also add in multiple extras, just make sure to keep the total amount around half a cup.
If you stick to the measurements in my formula, you’re sure to have yourself a tasty batch of granola in no time!