Cardamom Granola With Egg Whites Instead Of Oil

I love granola. And this crunchy flavorful cardamom granola is my absolute favorite. I usually eat it with plain greek yogurt, a chopped up honey crisp apple and a handful of blueberries. I exercise daily and it's a great source of complex carbs and protein (especially when served with greek yogurt) that gives me the start I need to my day. But granola can be tricky. It often has a lot of oil and sugar in it. We aren't even a little bit afraid of fats in this household. However, I struggle getting enough protein in (I don't love meat for various reasons), so subbing in egg whites for most of the oil is very appealing to me. Even if it's only an extra gram or 2 of protein per serving- I'm here for it! I also add a seed mixture for more protein and fiber.

Like most granolas, you can really throw in anything you'd like! I've been tweaking this granola recipe for a few months now, and found my favorite way of making it. Cardamom is becoming a more a popular spice as of late, and for good reason! It is delicious and I love that it's being used more often! So yummy! Feel free to double this recipe, but you'll have to cook it longer and it won't clump up together quite as well. If you make a double batch, stir at 25 minutes, 20 minutes later, 10 minutes later, then pull it out 10-15 minutes after that (total time 65-70 minutes). It will crisp up as it cools, but it should be slightly crisp and not soft when it comes out of the oven.

This granola is easy to make! Simply:

• Toss the dry ingredients together in a bowl
• Whisk together the oil and egg whites together in another bowl
• Add remaining wet ingredients to egg white mixture and combine
• Spread over parchment lined baking sheet
• Bake and enjoy your cardamom granola!

Cardamom Granola With Egg Whites Instead Of Oil

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★★★★★

5 from 1 reviews

• Author: Nicole
• Total Time: 55 minutes
• Yield: 12 1x

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Description

Crunchy flavorful granola with egg whites instead of oil

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Ingredients

Scale 1x2x3x

For the dry ingredients:

• 5 cups old fashioned oats
• 3/4 cup chopped or sliced nuts- I use almonds, but feel free to use cashews, pecans, walnuts or other
• 1/3 cup mixed seeds- I use a mix of chia, hemp and flax, but use whatever you have on hand
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg

For the wet ingredients:

• 2 tablespoons avocado oil- I've also used olive and vegetable oil, and it doesn't really matter which one you use.
• 3 large or extra large egg whites (if you use medium eggs, use 4!)
• 1/2 cup honey (if you want it less sweet, go down to 1/3 cup, but don't do less than that or the flavor is quite lacking)
• 2 teaspoons vanilla

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Instructions

1. Preheat oven to 275*.
2. Put oats, then remaining dry ingredients into a large mixing bowl.
3. Toss gently, but not too much or the nuts and seeds sink to the bottom.
4. Put oil and egg whites in a mixing bowl and whisk 30-60 seconds.
5. Add remaining wet ingredients and mix. It will separate, don't worry about it.
6. Pour over the dry ingredients and mix until combined, making sure you mix from the bottom up to get it all incorporated together.
7. Spread on a parchment lined baking sheet.
8. Bake 25 minutes, then pull out and stir.
9. Bake and additional 20-25 minutes until golden brown and lightly crisped. Don't break up the clumps!
10. Allow to cool completely before breaking it up and moving into an airtight container.

Notes

Store in an airtight container for up to a month.

If you double this recipe, you'll have to cook it longer and it won't clump up together quite as well. If you make a double batch, stir at 25 minutes, then 20 minutes later, then 10 minutes later, then it should be done another 10-15 minutes after that (total time 65-70 minutes). It will crisp up as it cools, but it should be slightly crisp and not soft when it comes out of the oven.

• Prep Time: 10
• Cook Time: 45