Fruity Granola Clusters

Ingredients

6 cup / 1.5 l

large flake oats

1/2 cup / 125 ml

pumpkin seeds

1/2 cup / 125 ml

sunflower seeds

2 tsp / 10 ml

ground cinnamon

1 tsp / 5 ml

fine sea salt

2/3 cup / 150 ml

maple syrup or honey

1/2 cup / 125 ml

canola or another neutral-flavoured oil

2 tsp / 10 ml

vanilla extract

2/3 cup / 150 ml

Naturegg Simply Egg Whites, well shaken

2 cup / 500 ml

assorted dried fruit such as raisins, dried cranberries, chopped dried apricots or dried apples

Directions

1. Preheat oven to 275°F (140°C).

2. Stir oats with pumpkin seeds, sunflower seeds, cinnamon and salt in a large bowl. Whisk maple syrup with oil and vanilla; pour over oat mixture and stir until well coated.

3. Whisk egg white in a clean medium-sized bowl until very foamy. Pour over oat mixture and stir to coat.

4. Spread granola in a thin layer on large baking sheet(s) lined with parchment paper. Bake for about 1 hour or until lightly browned and dry.

5. Cool granola for 15 minutes on sheets; break up into bite-sized chunks. (If granola feels a bit tacky after breaking it up, return to the oven for an additional 15 minutes to dry it out.)

6. Cool granola completely before combining with fruit.

Tips

1. Granola mixture will keep for 3 weeks at room temperature in an airtight container. Or, transfer to freezer bags and freeze for up to 3 months.

2. Egg whites can be whisked by hand and should be very light, foamy and almost doubled in size; however, you do not need to achieve soft or stiff peaks.