This granola is so easy to make and full of crunchy clusters! The sky’s the limit when it comes to mix-ins, so mix and match or simply add your favorites. The granola will stay fresh for at least one week if stored in an airtight container.
- 1 ½ cups (150g) old-fashioned oats (gluten-free if necessary)
- 2 cups (60g) crisp brown rice cereal (I like Erewhon)
- 2 large egg whites, room temperature
- ¼ cup (60mL) honey
- ¼ - ½ cup mix-ins of choice*
- Lightly coat the inside of a 5-quart slow cooker with nonstick cooking spray. Line a large rimmed baking sheet with foil, and set aside.
- In a large bowl, combine the oats and rice cereal. In a separate bowl, whisk together the egg whites and honey. Pour the honey mixture over the cereal mixture, and toss with a spatula until all of the cereal is coated.
- Transfer the cereal mixture to the slow cooker. Place the lid on top, ensuring that it’s slightly askew to allow air and moisture to escape. (A centimeter or less is fine!) Cook the granola for 2 to 2 ½ hours on HIGH, or until crunchy, gently stirring every 45 minutes to prevent the granola closest to the edges from burning. Once the granola finishes reaches your desired crunchy texture, transfer it to the prepared baking sheet to cool completely before sprinkling with your mix-ins of
Notes: Here are some of my favorite mix-ins: dried cherries, dried blueberries, dried cranberries, dried mango, dried pineapple, raisins, freeze-dried raspberries, freeze-dried strawberries, almonds, pecans, walnuts, peanuts, cashews, toasted coconut, mini chocolate chips… Feel free to mix and match, or use whatever ingredients you enjoy the most!
For a vegan version, substitute pure maple syrup or agave in place of the honey and 3-4 tablespoons of non-dairy milk in place of the egg whites.
