No one will guess that you made this crispy granola in the microwave in just 6 minutes! The secret ingredient is an egg white, which helps the granola cluster and crisp as if you’d nursed it through a long oven bake. And it gets mixed and cooked in the same bowl, making cleanup a snap on a busy school morning.
Yields 2 cups (four 1/2-cup servings).
Beat the egg white and salt with a fork until frothy in a microwave-safe large bowl. Beat in the oil and the brown sugar. Stir in the oats, seeds, millet, coconut chips and quinoa, and toss really well to make sure the dry ingredients are coated in the egg mixture.
Microwave on high for 3 minutes. (At this point there should be a nice mapley smell of oatmeal.) Gently lift big chunks of the mixture from the bottom of the bowl with a rubber spatula, and turn them over. Microwave the mixture for 3 minutes more, and gently lift chunks from the bottom again, being sure not to break up clusters.
Carefully transfer the mixture to a baking sheet, and let cool for at least 10 minutes. Break it into small pieces or leave some large. The granola will keep, tightly sealed, for 2 days.