Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups old-fashioned oats
  • 1/2 cup sliced almonds
  • 1/2 cup flaxseed meal (See Kelly’s Notes)
  • 1 cup mini chocolate chips
  • 2 Tablespoons packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 large egg whites, lightly whisked

Instruction

  • Preheat the oven to 325°F and line 13x9-inch metal baking pan with parchment paper leaving an overhang on the two short sides of pan. Spray the parchment paper with cooking spray.
  • Spread the oats and almonds on an unlined baking sheet. Bake them for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats and almonds to a large bowl and let them cool completely. Once cooled, stir in the flaxseed meal and mini chocolate chips.
  • In a separate medium bowl, whisk together the brown sugar, salt, honey, vegetable oil and egg whites. Pour the mixture over the oats, stirring until it's well coated.
  • Transfer the mixture to the prepared pan, and using wet hands or a flat spatula, firmly press it into even layer. (See Kelly’s Notes.)
  • Bake the granola for 30 to 35 minutes until dark golden on top. Remove the granola from the oven and allow it to cool in the pan on a wire rack for 2 hours.
  • Using the parchment paper overhangs, transfer the granola onto a cutting board and slice it into bars.
  • Store the granola bars in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.