Granola used to be one of those things that I thought only health-conscious people ate, so of course, I was never really all that interested in it.
But then I realized you could add chocolate to it and now…well, now it’s a whole new ball game.
Plus, there’s honey in this granola, along with dark brown sugar, yogurt-coated raisins, and dried blueberries.
Brown sugar is just a mixture of sugar and molasses. However, dark brown sugar contains more molasses than light brown sugar. While light brown sugar has more of a delicate flavor, dark brown sugar has a more intense molasses flavor. I prefer using dark brown sugar, but you can use them interchangeably depending on your personal preference.
I actually made this granola to sprinkle on top of my grown-up, health-conscious Greek yogurt, but then Doodle got a hold of it and just straight-up ate it like popcorn.
I thought that was a pretty good idea.
- 2 large egg whites, at room temperature
- 1/2 cup dark brown sugar, packed
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 tablespoon pure vanilla extract
- 3 1/2 cups old-fashioned rolled oats
- 1/2 cup white chocolate chips
- 1/2 cup yogurt covered raisins
- 1/3 cup dried blueberries
- Preheat oven to 325. Line a baking sheet with a silpat or parchment paper and set aside.
- In a large bowl, whisk together egg whites, brown sugar, honey, oil and extract until smooth. Add oats and stir to coat. Spread onto your lined baking mat in an even layer.
- Bake for about 20 minutes or until granola is golden, rotating pan halfway through. Remove pan from oven onto a wire rack. Sprinkle with white chocolate chips and stir to coat, allowing the chocolate to melt.
- Let the granola cool on the baking sheet. Once cool, break granola into chunks, and sprinkle in your raisins and dried blueberries.
recipe adapted from Pure Vanilla, by Shauna Sever