Chocolate Crunch Granola

Directions

1. Preheat oven to 300 degrees.
2. In a very large mixing bowl, combine the oats, nuts, brown sugar, seeds, and cinnamon, nutmeg, ginger, and salt until distributed evenly.
3. Add the oil to the bowl, then, using the same measuring cup the honey. Putting the honey in the pre-oiled cup will make the process easier as it will slide right out rather than becoming a sticky mess.
4. Stir the oil and honey in evenly.
5. Whip the two egg whites until frothy, then mix into the granola.
6. Pour the mixture onto a large sheet pan, flatten, and place into the preheated oven for 25 minutes.
7. While the granola is cooking, if you have not already, toast the quinoa by rinsing it, then, leaving it wet, adding it to a reasonably hot non-stick frying pan. Cook over medium heat until the quinoa "pops" being careful not to burn it. Remove quinoa from the pan as soon as it is cooked and set aside to cool.
8. Chop the apricots and dates (or other fruits you are using) into small bite sized pieces. You will add these in the last few minutes of cooking.
9. When the first 25 minutes are up, check your granola to make sure that it is not burning around the edges and is cooking evenly. At this time, you may choose to mix the granola, but keep in mind that the more you move it, the smaller the chunks will be.
10. Continue to cook the granola for 10 more minutes, checking on it often to confirm that it is not browning too much.
11. When it is almost done, add the dried fruit on top and return it to the oven for a few minutes. This will dry the fruit just slightly more and the granola pieces will stick to it, forming big chunks.
12. Remove the granola from the oven, and immediately add the chocolate chips. Mix the granola so that the chips are incorporated. They will begin to melt which will cause the oats to stick to them.
13. Let granola cool for about an hour before serving. You can also throw it in the fridge if you need to speed up the process.