So I’ve been in a granola mood here lately.  Maybe it’s the cold weather. I don’t know. But I do know I love granola anyway but my favorite is when you get those large pieces. Those granola nuggets. Crunchy and delicious. Now that is hands-down my favorite. I’ve struggled to get those large chunks in my granola but fortunately I came across some valuable information when doing some granola research…yes it’s in the job description…last week. Two things you need to do to get the nuggets.

#1 Egg Whites – For a batch of granola add an egg white with the liquid for every 3 cups of oats used. So a recipe using 9 cups of oats needs 3 egg whites. The protein will bind everything together and once cooked will help hold everything together.

#2 Don’t Stir – For your normal granola recipe you would usually stir every 15-20 minutes to cook and toast evenly. Don’t do this with the egg white method. Set the oven to 250 degrees and let it cook until it’s toasted the way you like it. Generally 1 ½ to 2 hours.

After you pull the granola out of the oven let it cool to room temperature then break into pieces.