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Please note this recipe is classified as AMBER.

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  • 3 egg whites
  • ¼ cup (60mL) pure maple syrup or honey
  • 2 tsp cinnamon
  • 2 cups (60g) rice cereal
  • 1 ½ cups (150g) rolled oats


  1. Preheat the oven to 180°C, and line a baking sheet with baking paper.
  2. In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Whisk in the maple syrup.
  3. Whisk in the cinnamon until fully incorporated with no clumps. Pour in the rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
  4. Spread the mixture evenly onto the prepared baking sheet. Bake for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-8 minutes (for a total of 34-38 minutes), or until the granola is crunchy.
  5. Let the granola cool for 5 minutes before breaking apart any extra large clusters.
  6. Cool the granola completely to room temperature on the pan before transferring to an airtight container.
  7. Store in an air tight container for up to 2 weeks or store in the freezer. After thawing, reheat in the oven for 5-10 minutes or until it turns crisp and crunchy again.

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