Here’s a high-energy snack to alleviate some of the guilt of just repeatedly jamming your fist into the cereal box. It’s mean to be snacked on, so you’re in the clear! There’s a ton of room for variation to suit your tastes with this, and when you’ve eaten all the clusters you’ll probably have a few handfuls of loose granola bits that make a grand ice cream topping!

Ingredients:

• 5 cups old-fashioned oats
• 1/2 cup butter, melted
• 1/2 cup + 2 tablespoons brown sugar
• 1/2 cup honey
• 1 cup raisins
• 2 cups sweetened flaked coconut (I left this out, don’t care for coconut)
• 4 cups corn flakes, crushed (I used frosted flakes, and measured the cereal before crushing)
• 1 teaspoon kosher salt
• 1 cup salted cashews or other nut (left these out too)
• 1 beaten egg white
• 1 cup white chocolate chips

Between the coconut and the cashews, I left out 3 cups worth of ingredients, and this still filled my jelly roll pan quite full, so I could see needing a second pan if using the coconut and cashews as well. Just be careful if you do use a second pan, and the ingredients get spread out thinner, and keep an eye during baking as a thinner layer will bake/burn sooner.

Preheat your oven to 300 degrees. Line a 15×11″ pan with sides (ie a jelly roll pan) with parchment paper.

Mix everything except for the egg white and white chocolate chips in a large bowl, then stir in the egg white until everything’s evenly coated.

Spread the mixture evenly onto the lined baking sheet.

Adding another 3 cups of anything seems like it’d be overflowing from a single pan, right?

Bake 20 minutes. Turn off the oven and allow to remain in the oven until cooled. I waited and tossed the white chocolate chips in after, as I was breaking into chunks, but I think in the future I’ll wait until the oven has cooled off a bit, toss the white chocolate chips on top of the granola in the oven, and let it cool the rest of the way, so that the chocolate attaches to the clumps a bit better.

Break into pieces, and store in an airtight container.

Snacking Granola Clusters

From Cookies and Cups.

• 5 cups old-fashioned oats
• 1/2 cup butter, melted
• 1/2 cup + 2 tablespoons brown sugar
• 1/2 cup honey
• 1 cup raisins
• 2 cups sweetened flaked coconut
• 4 cups corn flakes, crushed (measured before crushing)
• 1 teaspoon kosher salt
• 1 cup salted cashews or other nut
• 1 beaten egg white
• 1 cup white chocolate chips

Preheat your oven to 300 degrees. Line a 15×11″ pan with sides (ie a jelly roll pan) with parchment paper.

Mix everything except for the egg white and white chocolate chips in a large bowl, then stir in the egg white until everything’s evenly coated. Spread the mixture evenly onto the lined baking sheet, and bake 20 minutes. Turn off the oven and allow to remain in the oven until cooled. After the oven has cooled partially, sprinkle the white chocolate chips over the granola, then return to the oven to continue to cool.

Break into pieces, and store in an airtight container.