Ingredients
Dry Ingredients
- 2 cups Old-fashioned oats 160g
- 1 1/2 cups Frosted Flakes, lightly crushed 45g
- 1/2 cup Vanilla or Cinnamon protein powder 50g
- 1 tsp Cinnamon
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Liquid egg whites 120g
- 1-2 tsp Vanilla extract optional
Method
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the old-fashioned oats, crushed Frosted Flakes, protein powder, cinnamon, and salt. Stir until evenly distributed.
- In a separate smaller bowl, whisk the liquid egg whites vigorously for about 30 seconds until they are frothy and slightly aerated. If using vanilla extract, add it now.
- Pour the frothy egg whites over your dry ingredient mixture. Use a silicone spatula to fold and stir until everything is completely and evenly coated. The mixture should feel damp and slightly tacky to the touch.
- Transfer the mixture onto your prepared baking sheet. Spread it out, then use the back of your spatula to press the mixture down firmly into an even, compact layer.
- Bake for 20 minutes. Remove the pan from the oven, and very gently stir the granola, turning over the pieces to ensure even browning. Press the mixture down again firmly.
- Return the pan to the oven and bake for another 10–15 minutes. Watch the edges closely; you want a golden-brown color.
- Remove from the oven and let the granola cool entirely on the pan. It will remain soft while hot but will turn perfectly crisp as it cools down to room temperature.
Nutrition
Notes
Tip: Pressing the mixture firmly before the first bake and again after the first stir is what creates the clumps. Don't break it up too much when you stir it mid-bake.