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NOTE: For the corn flakes, you can use either plain or frosted or flavored.
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I use the ones pictured here.
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NOTE: Use your favorite dried fruits (in addition to the raisins).
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Dried cranberries, cherries, pineapple, prunes, dates -- whatever you like in any combination to equal 1 cup total.
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Cut up or tear any large pieces so they're about the same size as the raisins for more even distribution in the granola.
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You'll need a very large mixing bowl that holds at least 32 cups.
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I use the Tupperware Thatsa Bowl.
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Put the corn flakes in the bowl and smash them up a bit.
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I use a plastic cup to smash mine.
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Add remaining granola ingredients and toss well with a mixing spoon to evenly distribute the ingredients.
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Put all the coating mixture ingredients into a small saucepan and heat over medium-low heat until butter is melted, stirring occasionally to combine.
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Pour about half this mixture evenly over the granola.
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With the large mixing spoon, stir and toss for about 2 to 3 minutes to evenly coat the granola.
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Pour the rest of the the coating mixture over the granola and continue mixing until all seems to be coated.
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In a small bowl, whisk the egg whites until frothy.
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Pour evenly over the granola.
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Stir and toss for 2 to 3 minutes to evenly coat the granola with the egg white.
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The egg whites will give the granola the crunchy clumpiness.
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Line 2 cookie sheets with parchment paper.
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Divide the granola evenly between the 2 cookie sheets spreading out with the back of the large mixing spoon or a spatula.
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Bake in a preheated 300F oven for 25 minutes, rotating the trays halfway through for even toasting.
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Turn off the oven, prop open the oven door, and allow the granola to cool in the oven for 3 hours.
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(You can do make this just before bedtime and allow to cool in the oven overnight, if desired.)
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With clean hands, gently break the sheets of cooled granola into clusters.
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Store in ziplock baggies or a covered container.
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Munch away!
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!
