This recipe was inspired by about a dozen granola recipes that I have tried and loved, especially Smitten Kitchen's big cluster granola and Nekisia Davis' olive oil granola. The combination of olive oil and salt gives it an almost savory quality and the golden syrup balances it out without making it overpoweringly sweet. The incorporation of egg whites serves as glue to stick big clumps of the granola together if you like it chunky like I do. If you don’t like chunky granola, just leave the egg whites out and stir the granola every 15 minutes or so while it’s in the oven.

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