by Sarah Steimer
- 2 1/2 cups old-fashioned oats
- 1/4 cup white quinoa
- 1 cup puffed rice cereal
- 2/3 cup finely grated carrots
- 1/2 cup walnuts, roughly chopped
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup vegetable or coconut oil
- 1/2 cup honey
- 2 tablespoons maple syrup
- 1 egg white
- 1/2 cup golden raisins
Preheat the oven to 325 degrees.
Combine the oats, quinoa, rice cereal, carrots, walnuts, cinnamon, nutmeg and salt in a large bowl. Add the oil, honey and maple syrup, using a wooden spoon to stir and coat the dry ingredients.
Whip the egg white in a small bowl until very frothy, but right before peaks would begin to appear. Add the whipped egg white to the granola and combine.
Transfer the granola to a parchment-lined baking sheet and bake for about 20-25 minutes, stirring every five minutes (stir less frequently if you would prefer larger clumps).
Remove the granola from the oven and add the raisins. Let cool completely before transferring to a sealed container.
Makes about 3-4 cups granola.
*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.