It’s granola for your dog!

Ha…ha. (That was the husband’s joke.) I am christening this “granola bark” because it is basically one big slab of granola that can and should be broken into jagged pieces because it’s difficult to actually cut into with a knife (although I must say I did a not-too-shabby job of it).

With its egg whites, cinnamon, and refined brown sugar, this recipe is soooo not my style. Normally, I am staunchly opposed to cinnamon in granola and/or granola bars. I love it in streusel toppings, blended with sugar and sprinkled on buttered bread and toasted (which I haven’t done since I was about 12, but should probably start doing again), and even in chili, but for some reason I find it offensive in granola. And, since I believe that granola bars should be inherently wholesome and healthy, processed sugar is not part of the equation either. What’s up with the egg whites? A little odd, perhaps, but it turns out they’re an excellent binder, and this was a great way to at least use up 2 of the 18 egg whites I have in my freezer.

(Wait…what?)

So why would I make granola bars with cinnamon and brown sugar if I’m opposed to both of these things in granola bars? Eh, I dunno. A change. Some people might like them. Why not? And you know what? I like them. They’re not my favorite, OK? And there’s a good chance I won’t make them again unless it’s to put them in ice cream. But they’re good, and they’re different. More sugary pick-me-up snacky-snack than breakfast or power-up-before-the-gym bar. If you like your granola bars crunchy, cinnamony, and sweet and don’t mind if they’re not perfectly geometric, these are the ones for you (and/or your dog).

Crunchy Granola Bark, adapted from EatingWell.com

Ingredients:

• 2 large egg whites
• 1/2 cup lightly packed light brown sugar
• 1 Tbsp canola oil
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups toasted oats
• 2/3 cup chopped dried fruit (I used half cranberries, half golden raisins)
• 1/4 cup toasted, chopped pecans
• 1 Tbsp all-purpose flour

Directions:

1. Toast the oats. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet and toast in the oven, stirring occasionally, for about 15 minutes, until very fragrant. When oats are done, turn the oven down to 325 degrees.
2. Spray an 8-x-11-inch pan with cooking spray and line it with parchment paper. (The cooking spray makes the parchment paper stick to the pan. You do not need to oil or butter the top side of the parchment paper.)
3. Whisk egg whites, sugar, oil, cinnamon, salt, and vanilla in a large bowl. Stir in oats, dried fruit, pecans, and flour. Spread in prepared pan.
4. Bake until golden brown, 30 to 35 minutes. Cool 5 minutes, then cut into bars, or break into pieces.